Great Roast Potatoes

Why Can't My Roast Potatoes Be Like That?

Contrary to my "friends" beliefs, I don't think I am that much different to most people. I think every one wants to impress their partners, friends, girlfriends/ boyfriends with their skills whether it is in the kitchen or the garage, on the playing field or wherever! It's a real "bummer" when you just don't get it quite right. There is nothing worse than soggy, undercooked or greasy Roast Potatoes. Except maybe a greasy soggy undercooked potato!

I have tried time and time again to get my potatoes to come out just right. Sometimes I think it's the timing, sometimes the temperature setting of the stove and other times I'm convinced it is the stove having a joke!

Society has changed a lot over the years and gone are the days when the little girl could spend time in the kitchen with Mum learning the skills in the kitchen that were handed down from Mum's Mum (and the boy in the shed learning why the car went VROOM before daddy tinkered with it). Life has become frantic, trying to support a lifestyle and give our children the things that we did not have. Most Mums now work, taking them away from children and the home. In some cases it is now Dad at home with the children.

This is where the wonder of the World Wide Web is such a marvelous thing. You want information- You got it!

I have been looking for some Fail Safe methods to get PERFECT Roast Potatoes, FIRST time, EVERY time. Some methods I have found are quick and simple; others are more involved and time consuming. Then I thought "Why keep them to myself, why not share my findings with any one who wants to read my ramblings!

So these are the top recipes I found ranging from quick and simple to more complex, but all with great results- even from a novice like ME!

I have found the best Potato varieties to roast are Maris Piper, King Edward, Desiree.

The first and most simple

Using Desiree Potatoes of similar size (medium) to ensure consistency of finished product and speed of cooking.

Potatoes
Olive Oil
ButterMelt equal parts of olive oil and butter in a small bowl.

Brush thoroughly over potatoes.

Bake @ 200 deg. C (392 F) for 50 mins.

A hint for those of you in a rush or that hate trying to clean oily brushes- put oil and butter mix in a freezer bag, (put potatoes in) tie end of bag in a knot leaving a fair amount of air in the bag and shake! (this is also a great method for dressing salads and coleslaw!)

The second and more complex:

1.8 kg (4.1b) potatoes
120 gm 4.23 oz) vegetable shortening
Sea salt (quantity will vary to taste)Method

Pre heat oven to 200 deg C (392 F); peel and cut potatoes into evenly sized pieces.

Place potato pieces into a large saucepan and cover with cold salted water. Bring to the boil. As soon as the water boils, drain. We are not cooking the potatoes yet, just heating them through to speed up cooking process. Return potatoes to hot saucepan to dry them out. They must be dry to stop them sticking to the baking tray.

Heat up a large baking tray in the oven for a few minutes and add the vegetable fat to the potatoes to melt. Toss the potato pieces in the fat to coat all sides and spread them on the baking tray- don't over crowd

Bake for 45 minutes. Turn and baste potatoes a few times while cooking

Serve immediately seasoned with sea salt. Do not cover to keep hot as the steam will make potatoes soggy, keep in oven until ready.

Third and most complex:

Keep all potatoes same size as much as possible. This will ensure consistency throughout.

Keep the size down (medium best) to shorten cooking process.

1 kg (2.2 lb) potatoes
Half teaspoon salt
62 ml (¼ cup) oilMethod

Pre heat oven to 220 C (428 F)- 190 C (374 F) for fan forced.

For non fan forced set rack to center of stove.

Peel potatoes and cut into even sized pieces.

Place potatoes in a large saucepan and cover with cold water.

Add ¼ teaspoon of salt to water and cover with steam vent open. Place on high heat.

Once boiling, reduce heat to medium and continue to boil for 10 mins. Or until partially cooked- test with a sharp knife for resistance when you pierce the potato.

Thoroughly drain potatoes and set aside to cool for approximately 10 mins. ( cool enough to handle)

Place potato pieces on chopping board and use a fork to scrape all sides of pieces, leaving shallow grooves.

Use a large enough baking tray for a single layer of uncrowded pieces.

Add oil to tray and place in oven for around 5 mins. or until oil is hot.

Remove tray and place potatoes on the tray, turning to thoroughly coat pieces.

Season with remaining salt.

Return tray to oven and bake for 30 mins. then turn pieces.

Again return tray to oven and bake another 25 mins. or until crisp on the outside and soft in the middle- test with a sharp knife or skewer.

The size of the potato pieces will dictate the cooking time and potentially your oven as well, so you should test pieces.

Place potato pieces on paper towel to remove excess oil and serve immediately.

Now that you have the perfect roast potatoes, you may want to investigate some meat suggestions. Have a look at this great website for tips on roast www.greatroasts.com.

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