How to cook roast potatoes
When it comes to a delightful roast dinner, there’s one element that steals the show every time – crispy, golden roast potatoes. No Sunday lunch is complete without these delectable treats, but are you truly making them the right way? Let the expert Good Housekeeping cookery team guide you on how to achieve the perfect roast potatoes every single time.
Let’s cook roast potatoes
Roasting Time and Temperature
For that desired crispiness, we recommend roasting potatoes at 200°C (180°C fan) mark 6 for approximately an hour. However, the key is to baste and turn them occasionally during cooking to ensure even browning.
The Preparation Secret
To unlock the full potential of roast potatoes, always begin by parboiling them. Parboiling allows the potatoes to soften slightly and roughen the edges, resulting in that heavenly crispy skin. Cook the potatoes for no more than 12 minutes and then let them dry for three minutes. Shake them vigorously in a colander to roughen the edges before placing them in the roasting pan.
The Preheated Oil
An often overlooked but crucial step is to heat your fat or oil in the roasting tin before adding the potatoes. This preheating ensures that the potatoes make immediate contact with the hot oil, enhancing their texture. For added flavor, consider tossing in some thyme and garlic – a mouthwatering combination.
The Secret Crunch Ingredient
Want to elevate your roast potatoes to a whole new level of crunchiness? Here’s the secret – flour. Sprinkle 15 g of flour over your parboiled potatoes before adding them to the oiled roasting tin. The trusty flour will give your potatoes that extra oomph of crispiness you crave.
Adding Extra Flavor
While classic thyme and salt work wonders for roasties, some culinary wizards like Jamie Oliver have their unique twists. Jamie swears by adding balsamic vinegar, creating potatoes that come out black and taste like heaven–sweet, with hints of onions and bay. It’s a delightful surprise for your taste buds.
Queen Mary Berry, another culinary genius, loves to use semolina to enhance the crunchiness of her roast potatoes. And for those seeking Heston Blumenthal’s touch, try tossing some potato peels into the water while parboiling for an extra burst of flavor.
With these expert tips, you can take your roast potatoes to new heights of perfection. They will be the star of your Sunday lunch, leaving everyone in awe of your culinary prowess. So, preheat the oven, sharpen your skills, and get ready to savor the most delicious and crispiest roast potatoes you’ve ever tasted. Bon appétit!
Frequently Asked Questions:
FAQ 1: How do I cook roast potatoes in an air fryer?
Answer: To cook roast potatoes in an air fryer, start by tossing peeled and parboiled potatoes in olive oil and your preferred herbs and spices. Then, place them in the air fryer basket and cook at 400°F (200°C) for about 20-25 minutes, shaking the basket occasionally for even cooking.
FAQ 2: What is the ultimate roast potatoes recipe?
Answer: The ultimate roast potatoes recipe involves parboiling peeled potatoes, tossing them in olive oil, herbs, and seasonings, and roasting them in the oven until they’re crispy and golden brown. It’s a classic and delicious side dish.
FAQ 3: Can I make easy roast potatoes in the oven?
Answer: Absolutely! Making easy roast potatoes in the oven is simple. Just parboil the potatoes, toss them in olive oil, season with herbs, and roast at 425°F (220°C) for about 30-40 minutes, turning them occasionally for even browning.
FAQ 4: What are some herb options for herb-roasted potatoes?
Answer: You can enhance the flavor of your herb-roasted potatoes with herbs like rosemary, thyme, oregano, or even a mix of your favorites. Fresh herbs work well, but dried herbs can also add a fantastic taste.
FAQ 5: How can I cook roast potatoes without boiling them first?
Answer: If you want to skip boiling, you can achieve crispy roast potatoes by cutting them into smaller pieces, tossing them in olive oil and seasoning generously, and then roasting them in a preheated oven at 425°F (220°C) for about 45-55 minutes until they’re golden and crispy.
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