Best 6 Proper British Roast Potatoes Recipes

BRITISH ROAST POTATOES - ROASTIES

Steps:

• Add the potatoes to a large pan. Cover with water and bring to a boil. When boiling, add a good pinch of salt.
• Gently simmer for 15-20 minutes. They are done when a sharp knife easily inserts into one of the potatoes.
• Drain into a colander and shake them around too 'rough' up the surface, but not much that they break apart. Transfer them onto a baking cooling rack in an even layer to dry them out, about 10 minutes.
• Preheat oven to 400°F/200°C.
• To a high-sided roasting pan, add a thick, even layer of vegetable oil and place the pan in the oven to heat up the oil for 10 minutes.
• Carefully remove the pan and place the potato chunks in the oil in an even layer with a little space between them. Return the pan back to the oven for 30-40 minutes. Turn the potatoes every 15 minutes so they are evenly brown and crisp all over. Sprinkle with a light amount of salt while still warm.

PERFECT BRITISH ROASTED POTATOES

Steps:

• Preheat your oven to 400F/200C.
• Bring large pot of well-salted water to a boil.
• Peel the potatoes and cut them into lime-sized pieces.
• Boil the potatoes for about 7 minutes until the edges just start to look crumble-y. and rough. You can boil the potatoes for up to 30 minutes if you want extra creamy potatoes.
• Drain potatoes in a colander. Toss about 5 times until the potatoes look fluffed on the surface (see photo) and transfer to a large bowl.
• Gently toss the potatoes with your choice of fat with a large spoon (it's hot!). Salt and pepper liberally.
• Turn the potatoes out onto your roasting tray in a single-layer. Set bowl aside.
• Roast for 35-40 minutes until lightly golden-brown on the under-side.
• While the potatoes are roasting, combine garlic, rosemary or thyme, olive oil, and red wine vinegar together in the bowl you set aside earlier.
• After the initial 35-40 minutes, remove tray from oven and add the remaining ingredients to the pan. Toss potatoes or flip individually with tongs or spatula. Make sure the potatoes are coated in herbs and fat.
• OPTIONAL: Drizzle extra 1/2 tbsp of fat over the potatoes to add flavor (and calories!).
• Roast another 20-40 minutes until deep golden brown (depending on your oven). Check every 10 minutes.

PERFECT TRADITIONALLY ENGLISH ROAST POTATOES

Steps:

• Peel and quarter potatoes.
• Place in a saucepan with water and a pinch of the salt.
• Bring to a boil and simmer them for 5-6 mins to slightly soften.
• Meanwhile preheat your oven to 400°F.
• When the potatoes have simmered drain them thoroughly in a colander shaking to roughen edges.
• Let sit for a few mins to dry.
• Pour just enough vegetable oil into a roasting pan (large enough to allow space around the potatoes) to cover bottom and heat in oven for a few minutes.
• Gently place potatoes into the hot oil and coat them with it evenly.
• Sprinkle the salt and pepper over the potatoes.
• Every so often baste the potatoes in the oil to prevent drying (try not to move potatoes).
• Turn potatoes once or twice (no more) halfway through (after 20 mins or so) to ensure even cooking.
• Cook for 30-60 mins until gold and crispy (observe closely once near end).

EMILY'S ROAST POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Add 1 tablespoon of kosher salt to a large pot of boiling water. Add the potatoes, bring back to a boil, lower the heat and simmer for 8 to 10 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for about 5 seconds. Carefully spoon the potatoes onto a baking rack set over a sheet pan in one layer. Set the potatoes aside to cool and dry for 5 to 10 minutes.
• Pour the oil into a large roasting pan, tilt the pan to distribute the oil, and place in the oven for 5 to 7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil, toss them lightly to coat each potato with the hot oil, and spread in one layer. Lower the oven temperature to 350 degrees F. Roast for 45 minutes to 1 hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside.
• Transfer to a serving platter, sprinkle with 1 1/2 to 2 teaspoons sea salt and serve hot.

ULTIMATE ROAST POTATOES

Steps:

• Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
• Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
• Drop the potatoes into a large pan and pour in enough water to barely cover them.
• Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
• Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it's really hot.
• Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
• Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
• Carefully put the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over.
• Spread them in a single layer making sure they have plenty of room.
• Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
• Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
• Scatter with Maldon salt and serve straight away.

PROPER BRITISH ROAST POTATOES

Steps:

• Preheat oven to 220°C (430°F).
• Place lard or oil in roasting tin and put in middle rack of oven.
• Boil Kettle.
• Peel potatoes.
• Chop into quarters (approx 4 cm cubes).
• Par Boil potatoes for 10 minutes with salt.
• Drain potatoes in a colander.
• Shake potatoes until edges are furry (approx 15 seconds).
• Remove roasting tin from oven.
• Carefully place potatoes into hot fat of roasting tin; WARNING, This step is requires caution as fat is at 220°C.
• Place roasting tin, with potatoes back in the oven and cook for 35-45 minutes depending on the size of your potato pieces.
• After 20 minutes turn the potatoes so browning occurs on a different side.
• Potatoes should be crispy on the outside and fluffy in the middle.