How to make delicious roast patato?
April 7, 2007 11:48am CST
I think I know how to make roast patato, but my hubby and daughter don't like it very much. They said it tastes very different to any restaurants. So could you give me a recipe that you think will be good?
7 Apr 07
This is the recipe I always use, and it makes for wonderfully crisp crunchy outsides with wonderfully fluffy middles. 1. Peel your potatoes (if they're huge, cut them in half, but otherwise, leave them whole), then pop them into some clean cold water. 2. Bring a large pan of salted water to the boil, pop the potatoes in, put on the lid, and turn down the heat to simmer them for about 5-10 minutes. 3. Put the potatoes in a colendar to cool, and reserve the cooking water to cook any other veggies in and make the gravy with. 4. Once they're cool, make sure the potatoes are dry and if not, use a bit of kitchen roll/a teatowel to dry them off. Take a fork, and lightly run it all over the surface of the potatoes to make the surface messy (this adds extra crunch). You might want to make a cross-hatch pattern if they're particularly hard. 5. Put the oven on as high as it will go. Get your roasting tin, and put in some sunflower/vegetable oil, or melted animal fat (this makes them extra tasty - duck or goose are particularly good). Pop in the potatoes, and coat them completely in the fat. 6. Put the potatoes in the oven, and cook for approx. 45 minutes, or until they're good and brown all over. If you're roasting some meat, you can roast the potatoes at the same temp as the meat, but for about 1 hour, or a bit longer. Don't forget to take them out and turn them (re-coating them as you do so) every 10-15 minutes to evenly cook and brown them. Hope this works as well for you as it does for me! They always turn out to be gorgeous! Incidentally, I always use organic potatoes, as they taste better, and the texture is better too. I used to find that non-organic potatoes would sometimes cook unevenly and be quite waterey with a crunchy bit in the middle. So if you can, use organic potatoes, otherwise using a waxier variety should help you to avoid that problem. All the best, and happy roasting!
8 Apr 07
You're welcome, and I'm glad I could help. It took a while of trying different methods for me to discover the way to make the perfect roast potato, and so I'm always happy to share any cooking advice! Roast potatoes are a wonderful thing, so the more people in the world who know how to make them well, the better as far as I'm concerned :-)