how to make roast potatoes

Which makes them happier which makes Grandma happier which makes me happier. Once the potatoes have gone into the oven I leave them alone for at least 40 minutes.

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Gently drain the potatoes in a colander but do not shake them or ruffle them up just leave them to drain and cool.

. Drain in a colander and leave to steam dry for 2 minutes this will help the fat to stick to the potatoes. Once theyre almost fork-tender they are drained and dumped onto a sheet pan where they are tossed with a lot of olive oil sweet paprika garlic powder dried rosemary salt and pepper. Add the potatoes to a couple of litres of generously salted water. You dont require much specialist equipment to make roast potatoes but you will obviously need a saucepan some kind of oven roasting tray and ideally a sieve or colander.

Bring the water to the boil and simmer gently for about 15 mins until the potatoes are cooked all the way through but not on the brink of collapse. Peel the potatoes keeping them whole and ideally all about the same size 8cm. The potatoes not only absorb flavor and salt but more importantly the surface of the potato cooks which is what forms the great crunchy texture in the oven. For root vegetables the rule of thumb is.

Roast on the center rack of a 400-degree F oven stirring the potatoes halfway through until theyre crispy on the outside and tender within 30 to 40 minutes. A kettle will help. Some recipes say to turn them regularly but Im a firm. Keep submerged whole in cold water in a cold place.

Drain cut and cover with fresh salted water to parboil and then roast as directed. Cook the potatoes until theyre fluffy. Keep submerged whole in cold water in a cold place. Controversially Ben adds his potatoes to boiling water.

To start peel the potatoes and remove the eyes these can be tougher cook differently to the unblemished potato and dont look that good either. Peel the potatoes the day before. I use Maris Piper potatoes and cook them until fluffy but not quite done all the way through 2. Once there is no more steam coming off them place on a tray in a single layer and put them in the fridge uncovered until ready to roast.

The secret to these deliciously crusty potatoes is the pre-oven boiling in a salted and seasoned liquid. Drain cut and cover with fresh salted water to parboil and then roast as directed. Skills and shows editor Barney Desmazery. Food writer Caroline Hire.

Leave them to roast. Parboil them in a pan of boiling salted water for 15 minutes this will ensure that the insides become really fluffy. I go for red-skinned potatoes or King Edwards. In addition to roasting in wedges.

Cut the potatoes into quarters its the best size to get the ultimate crisp exteriors.

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