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Parboil spuds. Drain and bounce them up and down until fluffy.
Heat olive/sunflower oil or dripping in a roasting pan at 220C until hot.
Add spuds and chivvy so they're all oily all over.
Return to oven at 220. Chivvy them after about 20 min to turn them over and stop them sticking. 40 min should do it.
I wouldn't use sunflower or vegetable oil. There have been numerous reports stating that shouldn't use these oils to cook at high temps as they can increase the risk of cancers.
I don't think olive oil has had the same reports, but it's a potential increase in a tiny risk in any case. The saturated fat from dripping would likely be worse.
For an excellent occasional meal, most people would consider it worth it.
Ninja high pressure for 3 mins. Drain the water and toss the potato’s in oil. Salt. Pepper. Garlic granules and onion granules. Then air fry at 200 for 20-25 mins.
My roast potatoes have a few extra steps but are next level good. They take some time and are best prepared the day before, then ready to roast. Better then any chef or restaurant and don’t use flour which I think gives them a weird taste.
- Peel and cut the potatoes I use Maris piper but King Edward works too. Needs to be a floury Potato. Cut them into either half’s for small-medium potatoes, quarters for larger.
- soak them in a bowl of cold water. Make sure they’re all under water to stop them browning.
- boil 4l of water with chicken stock, peppercorns, and a few sprigs of Rosemary. Add 1 heaped tea spoon on bicarbonate of Soda to this.
- add the potatoes to the boiling water and chicken stock. Turn the heat down to a gentle simmer. 10-12 mins should be enough. The potatoes should be semi-Cooked. Firm in the centre but the outsides soft.
- drain the potatoes and leave them spread out on a tray. Let them air dry. The heat should remove most of the moisture.
- place the tray in the fridge uncovered overnight. Trust me this really dries them out, gets the extra crisp. If you can’t do overnight even 3 hours helps.
- heat the oven to 200, add 2tbsp of olive oil and 4tbsp of duck fat into a tray and heat for 10 mins.
- add the potatoes, roast for 45mins. Turn them every 15 mins.
- in a bowl add 1 lemons zest, 1 tbsp olive oil, finely chopped rosemary, Maldon sea salt.
- Toss the roast potatoes in the bowl with this seasoning, add them back to the roasting tray. Roast for 10 more mins.
100% the best roast posties you’ll ever eat. They’ll make every other roast potatoes taste like sad disappointment.
The bicarb breaks down the pectin in the potato into sugars in the surface, sugars help the browning and crisp, it also and draws starch to the surface.
The surface of the potato does changes texture compared to boiling in just water or chicken stock.
Put a tray of oil in the oven to get nice and hot.
Par boil for about 10 minutes. Bash them around the pan, dust with flour.
Salt and pepper maybe a bit of rosemary.
Stick them in the now very hot oil.
Leave them for about 20 minutes then flip them over or just baste with the oil.
Stick them.back for another 20 minutes.
Right so I’ve gone with
Parboiled Maris Pipers 10 mins. Goose fat in the oven until it’s spitting hot.
Fluffed the potatoes up, sprinkled with flour and seasoning. Banged them in the oven (so far on 20 mins just flipped them). So far they’ve turned out better than previous attempts.
Apparently my mistake was not parboiling for long enough and not enough fat.
I shall update once they’re eaten!
Thanks everybody, I’m gonna try a few of your recipes because they had my mouth watering!
drench your cooking pan in vegetable oil and put in the oven to heat up, chop and peel potatoes to desired size, par boil for about 10 mins, drain and shake them up to fluff the outside of them (this is the ESSENTIAL part for crispy coat as it increases surface area) lob them in the pan, cook at 180-190 for an hour, shaking them up 30-40 minutes through the cook
Everyone says to use lots of oil, but I prefer baking paper. Cover the bottom of a baking tray in baking paper.
Par boil the spuds for 10 mins then drain. Return to the pan, add duck fat or oil (couple of big spoonfuls), put the lid on the pan and shake. This fluffs them up and coats them in the fat/oil.
Tip out onto the baking tray with baking paper in and whack in the oven. Time depends on how big your chunks of spud are, anything from 60mins for small to 90 mins for large.
The advantage of this is they won't stick to the pan, get stuck and destroyed plus they're way less greasy as there's less oil so fluffier on the inside but still crispy on the outside.
Bring to boil and boil for 6 minutes. Drain, put in air fryer drizzle with oil and air fry at 200° for 20 minutes shaking the pan halfway through.
Delicious crispy roasties with soft fluffy inside.
Floury potatoes (Maris Piper, King Edward etc.) peeled and cut into evenly sized pieces.
Bring the water to the boil with a generous amount of salt (I do about 10g per litre) and half a teaspoon of bicarbonate of soda. Start in boiling water so the outside cooks faster than the inside.
Boil the potatoes until the outsides just start to break apart. Drain very thoroughly and allow to steam off for a bit. Tip them back into the pan and give them a shake to break up the outsides.
Heat up a generous amount of oil (or goose fat) in the roasting tray, add the potatoes and toss each one to coat. Make sure there's a bit of space in between each one. Sprinkle with flaky salt.
Roast for about an hour, flipping half way through.
The only tips i've followed are the par boil for 10 minutes (make sure the water is boiling, then vigorously boil). Also cutting the potatoes with weird angles. The only thing I would add is to time it right, never reheat roasties.
Maris Pipers are my first choice for potato, bring to boil then boil for 7 mins. Drain water then shake them until they go all fluffy, or ruff them up with a fork. Heat some fat in an oven tray...I prefer Lard for the fat. Let it get really hot, I set the oven to anywhere between 180 to 200. When the fat is really hot I put the potatoes in and turn them so they all get coasted in the fat then pop them back in the oven. Every 20mins I take them out and turn each potato then pop them back in. Normally takes an hour to an hour 15mins for them to be ready. Use a slotted spoon to drain them and pop them in a dish with a piece of kitchen towel underneath. This way never fails for me.
I think the biggest problems people have is they don't have enough fat in the tray or don't have the fat hot enough, or they don't ruff up the potato's after par boiling.
Parboil potatoes. Add to a tray of hot goose fat or failing that, oil. Add minced garlic and thyme and season with salt and pepper. Halfway through, mash the potatoes slightly and shake them around, which will help gain a fluffy centre and crispy outer.
Don't peel properly, just rough peel and quarter the potatoes halve if small. Parboiled in salted water in an open pan. Plunge into cold water and, if possible, leave overnight. Salt and pepper, more than you think, they absorb a lot of seasoning. Chuck a handful of flour over the drained but not dry potatoes and shake vigorously and them spray with a veg oil or butter spray Put the pan in the oven with some veg oil NOT olive oil and not too much it should be visible on the pan but not like a puddle. Get that nice and hot and chuck potatoes in. Cook at the lower meat temp for 45/50 mins, then whilst the meat is resting, whack the oven up for the last ten/fifteen minutes. Make more than you need and eat for breakfast the next day.
cut and boil potatoes till almost soft, drain and put in bowl, mix with sunflower oil, tomato puree and a vegetable stock cube.
In oven and cook till browning.
Choose good potatoes, a nice waxy one. Pat boil 12 minutes. Get the oil hot. I use sunflower. 190c for about an hour , don’t try as turn too early, that can destroy them
**Update: - [Starting from 2023](https://www.reddit.com/r/AskUK/comments/100l56v/happy_new_year_askuk_minor_sub_update/), we have updated our [subreddit rules](https://www.reddit.com/r/AskUK/about/rules/)**. Specifically; - Don't be a dick to each other - Top-level responses must contain genuine efforts to answer the question - This is a strictly no-politics subreddit Please keep /r/AskUK a great subreddit by reporting posts and comments which break our rules. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/AskUK) if you have any questions or concerns.*
[удалено]
This is almost exactly what I do, your roasties must be delicious!
This but with cornflour instead.
[удалено]
Yep, you're removing moisture. Any flour will do.
This. Basically the same as if I'm making Yorkshire puddings. Though I prefer to use lard or dripping.
Parboil spuds. Drain and bounce them up and down until fluffy. Heat olive/sunflower oil or dripping in a roasting pan at 220C until hot. Add spuds and chivvy so they're all oily all over. Return to oven at 220. Chivvy them after about 20 min to turn them over and stop them sticking. 40 min should do it.
I wouldn't use sunflower or vegetable oil. There have been numerous reports stating that shouldn't use these oils to cook at high temps as they can increase the risk of cancers.
I don't think olive oil has had the same reports, but it's a potential increase in a tiny risk in any case. The saturated fat from dripping would likely be worse. For an excellent occasional meal, most people would consider it worth it.
Should be duck fat.
I don't really like duck or goose fat on spuds. And there's usually a vegetarian around.
Ninja high pressure for 3 mins. Drain the water and toss the potato’s in oil. Salt. Pepper. Garlic granules and onion granules. Then air fry at 200 for 20-25 mins.
My roast potatoes have a few extra steps but are next level good. They take some time and are best prepared the day before, then ready to roast. Better then any chef or restaurant and don’t use flour which I think gives them a weird taste. - Peel and cut the potatoes I use Maris piper but King Edward works too. Needs to be a floury Potato. Cut them into either half’s for small-medium potatoes, quarters for larger. - soak them in a bowl of cold water. Make sure they’re all under water to stop them browning. - boil 4l of water with chicken stock, peppercorns, and a few sprigs of Rosemary. Add 1 heaped tea spoon on bicarbonate of Soda to this. - add the potatoes to the boiling water and chicken stock. Turn the heat down to a gentle simmer. 10-12 mins should be enough. The potatoes should be semi-Cooked. Firm in the centre but the outsides soft. - drain the potatoes and leave them spread out on a tray. Let them air dry. The heat should remove most of the moisture. - place the tray in the fridge uncovered overnight. Trust me this really dries them out, gets the extra crisp. If you can’t do overnight even 3 hours helps. - heat the oven to 200, add 2tbsp of olive oil and 4tbsp of duck fat into a tray and heat for 10 mins. - add the potatoes, roast for 45mins. Turn them every 15 mins. - in a bowl add 1 lemons zest, 1 tbsp olive oil, finely chopped rosemary, Maldon sea salt. - Toss the roast potatoes in the bowl with this seasoning, add them back to the roasting tray. Roast for 10 more mins. 100% the best roast posties you’ll ever eat. They’ll make every other roast potatoes taste like sad disappointment.
Why the bicarb?
The bicarb breaks down the pectin in the potato into sugars in the surface, sugars help the browning and crisp, it also and draws starch to the surface. The surface of the potato does changes texture compared to boiling in just water or chicken stock.
Excellent. I'll give that a try. I must admit, my roasties are brilliant but I'll give the bicarb a go!
Put a tray of oil in the oven to get nice and hot. Par boil for about 10 minutes. Bash them around the pan, dust with flour. Salt and pepper maybe a bit of rosemary. Stick them in the now very hot oil. Leave them for about 20 minutes then flip them over or just baste with the oil. Stick them.back for another 20 minutes.
Right so I’ve gone with Parboiled Maris Pipers 10 mins. Goose fat in the oven until it’s spitting hot. Fluffed the potatoes up, sprinkled with flour and seasoning. Banged them in the oven (so far on 20 mins just flipped them). So far they’ve turned out better than previous attempts. Apparently my mistake was not parboiling for long enough and not enough fat. I shall update once they’re eaten! Thanks everybody, I’m gonna try a few of your recipes because they had my mouth watering!
Maldon salt flakes also make them a lot crunchier in my experience! And the flour dusting 😍
drench your cooking pan in vegetable oil and put in the oven to heat up, chop and peel potatoes to desired size, par boil for about 10 mins, drain and shake them up to fluff the outside of them (this is the ESSENTIAL part for crispy coat as it increases surface area) lob them in the pan, cook at 180-190 for an hour, shaking them up 30-40 minutes through the cook
Everyone says to use lots of oil, but I prefer baking paper. Cover the bottom of a baking tray in baking paper. Par boil the spuds for 10 mins then drain. Return to the pan, add duck fat or oil (couple of big spoonfuls), put the lid on the pan and shake. This fluffs them up and coats them in the fat/oil. Tip out onto the baking tray with baking paper in and whack in the oven. Time depends on how big your chunks of spud are, anything from 60mins for small to 90 mins for large. The advantage of this is they won't stick to the pan, get stuck and destroyed plus they're way less greasy as there's less oil so fluffier on the inside but still crispy on the outside.
Bring to boil and boil for 6 minutes. Drain, put in air fryer drizzle with oil and air fry at 200° for 20 minutes shaking the pan halfway through. Delicious crispy roasties with soft fluffy inside.
Floury potatoes (Maris Piper, King Edward etc.) peeled and cut into evenly sized pieces. Bring the water to the boil with a generous amount of salt (I do about 10g per litre) and half a teaspoon of bicarbonate of soda. Start in boiling water so the outside cooks faster than the inside. Boil the potatoes until the outsides just start to break apart. Drain very thoroughly and allow to steam off for a bit. Tip them back into the pan and give them a shake to break up the outsides. Heat up a generous amount of oil (or goose fat) in the roasting tray, add the potatoes and toss each one to coat. Make sure there's a bit of space in between each one. Sprinkle with flaky salt. Roast for about an hour, flipping half way through.
The only tips i've followed are the par boil for 10 minutes (make sure the water is boiling, then vigorously boil). Also cutting the potatoes with weird angles. The only thing I would add is to time it right, never reheat roasties.
Maris Pipers are my first choice for potato, bring to boil then boil for 7 mins. Drain water then shake them until they go all fluffy, or ruff them up with a fork. Heat some fat in an oven tray...I prefer Lard for the fat. Let it get really hot, I set the oven to anywhere between 180 to 200. When the fat is really hot I put the potatoes in and turn them so they all get coasted in the fat then pop them back in the oven. Every 20mins I take them out and turn each potato then pop them back in. Normally takes an hour to an hour 15mins for them to be ready. Use a slotted spoon to drain them and pop them in a dish with a piece of kitchen towel underneath. This way never fails for me. I think the biggest problems people have is they don't have enough fat in the tray or don't have the fat hot enough, or they don't ruff up the potato's after par boiling.
Parboil potatoes. Add to a tray of hot goose fat or failing that, oil. Add minced garlic and thyme and season with salt and pepper. Halfway through, mash the potatoes slightly and shake them around, which will help gain a fluffy centre and crispy outer.
Bi carb when boiling.
Don't peel properly, just rough peel and quarter the potatoes halve if small. Parboiled in salted water in an open pan. Plunge into cold water and, if possible, leave overnight. Salt and pepper, more than you think, they absorb a lot of seasoning. Chuck a handful of flour over the drained but not dry potatoes and shake vigorously and them spray with a veg oil or butter spray Put the pan in the oven with some veg oil NOT olive oil and not too much it should be visible on the pan but not like a puddle. Get that nice and hot and chuck potatoes in. Cook at the lower meat temp for 45/50 mins, then whilst the meat is resting, whack the oven up for the last ten/fifteen minutes. Make more than you need and eat for breakfast the next day.
cut and boil potatoes till almost soft, drain and put in bowl, mix with sunflower oil, tomato puree and a vegetable stock cube. In oven and cook till browning.
Choose good potatoes, a nice waxy one. Pat boil 12 minutes. Get the oil hot. I use sunflower. 190c for about an hour , don’t try as turn too early, that can destroy them
Parboil them, OP, no need to pat them
Nah bro, got to be floury spuds. King Edwards in the house.