Crispy roast potatoes

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Hi bella,

There's an older thread with lots of advice on how to make perfect roast potatoes so I've added your thread to it to keep all the replies together.

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mandy_moo_1

bella4uk wrote: »

I never have any luck at yorkshire puddings either, so any help with them.
Using an electric oven not fan assisted so second shelve not great.....
thanks in advance will check in the morning

hi
for yorkies this never fails for me......

75g plain flour
2 eggs
2tsp dried milk
5 fluid oz water
1/2 tsp salt

mix all the above so you have a batter, then put in the fridge about an hour before you need it.leave it in there right up until the last minute
when you're ready to cook em, put a good knob of lard in each yorkie tin, and put in a pre-heated HOT oven....about 220
heat fat in oven for about 10mins, then QUICKLY lift it out, put it on a burner on the hob to keep it smoking hot, then get batter out of fridge, and pour into pattie tins
put back in oven,bake on top shelf for 15mins till risen (no peeking tho or they'll sink!), then put on 2nd shelf till cooked(bout another 10min)

it sounds a bit long winded i know, but i was hopeless at yorkies till i did it like this.....trick is, smoking hot fat and freezing cold batter ......... good luck!!

noonesperfect

heatherw_01 wrote: »

Thanks for merging me in, I did search but found nothing.


What potatoes would you all say are best?
Maris Piper or Desiree?

Have a look here Heather.....

http://www.britishpotatoes.co.uk/roast-potatoes/

mardatha

Can anybody give me a foolproof method for doing roast potatoes please ? I can only do roast marbles or roast mush.:D

safesound

The problem is cooking them too long in a conventional oven to make sure the innards are done means they end up mushy, or you go the opposite way and take them out when they look done and the innards are still rock hard. My solution?.Nuke `em first.
Seriously I do lovely roasties, and the secret is to nuke them for 5 minutes before they go into the (hot!) oven. The microwave mostly cooks the insides and they just go in the oven to crisp up.
I do all my roast veg this way, especially parsnips.... :drool:

betterlife

hi, i always part boil my potatoes til you can just get a fork in the comfortably, (once to the boil check after 5mins then every couple of mins til you get the timing right as this varies from gas to elec hob) drain them the drizzle with olive oil and add a couple knobs of butter (i cant believe etc) then either put lid on a give a little shake (no good if your pots are to soft though) or stir with fork flufing up potato edges. then a put them on a baking tray, turn every 20 mins (about 180) until however crispy you like. turn out lovely everytime, not greasy and always fluffy in middle crispy on outside. sometimes like at xmas i`ll cook in duck fat, taste great but bit greasy but nice for a treat. hope this helps, i think i got this recipe from nigella.

mardatha

thank you . I will try both these ways. x

Skint_Catt

I do as betterlife does. Par-boil, shake, drizzle, roast - YUMMY!

lil_me

I've just cracked them myself (was working on yorkshire puds before that so stuck with mash for a while) par boil until a fork will just go in, then oil and roast (goose fat is yummier but probably even worse for you....)

lucasmum

As above I par boil them first, another nigella tip is to cut the potato into 3 pieces so the middle piece is a triangle, as this maximises the outside crisping edges IYKWIM. Also after I have par boiled them I put them back in the hot pan to dry up any moisture left then my secret ingredient is semolina(no I am not crazy-well....)
Just a tbsp of semolina straight from the packet and shake it all round and into a tray of HOT oil and into a hot oven and you should have the crispiest potatoes ever. hth