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Perfect roast potatoes

Can I have a description of your perfect roast potatoes and the method? With the type of potato too please. I've heard a lot of Americans talk about russet which we don't seem to have over here.

Soops roast potatoes

Potato: Maris Piper or Desiree
Time: about an hour on Gas mark 7
Directions: peel and cut to size. Par-boil for about 5 minutes.
Drain
Empty back into the pan, cover with the lid, then shake roughly to fluff the potatoes.
Put your baking tray on the hob, and then scoop in goose-fat*
Empty the potatoes into the fat once melted and add some dried thyme/seasoning.
Turn the potatoes to coat them with fat. Do this for roughly a minute each side
Into the oven, top shelf while you prepare the chicken etc, then lower once the meat is in.

I find that this produces flavoursome roasters that are fluffy inside with quite a thick crunchy shell.

*Sometimes if I have no goose-fat, I add melted butter and garlic to the pan, and coat them while shaking. Not quite as good as goose fat unfortunately.

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  1. my favs are lil red, cut into quarters, olive oil, salt, pepper, maybe rosemary or my favorite herb blend - roast high 425 for bout 20-30 min, tossing pan every 10 min. - once out, toss in some crumbled blue cheese and chopped chives.

    1 Reply
    1. re: lexpatti

      Yep me too. I love rosemary and crunchy sea salt with roasted potatoes.

    2. For those unfamiliar with British thermostats, gas mark 7 is equivalent to 425ºF/220ºC.

      1 Reply
      1. My perfect roast potatoes are fingerlings, either whole or cut in half, depending on their size. Tossed with olive oil, fresh rosemary, Kosher salt (coarse), and, the secret ingredient: CAPERS. Roasted at 425 til done -- usually less than 30 mins.

        1. This is a perfect recipe, but try beating them up a little in the pot after you have drained them. Beat them up to fluff them, while tossing them in your chosen fat, duck fat (easier to find than goose fat), butter (don't hold back!) or olive oil, or a combination. Not too much fat, you don't want them soggy.

          Russets are good (had roast russets last night). Also fingerlings, halved lengthwise. But really they all roast well.

          Twenty five to thirty minutes on 425F for golden brown, maybe turned once. I like thyme on mine, but rosemary is a classic.

          Sean

          1 Reply
          1. re: aguy239

            I do fluff them - the bit where I put them back in the pan with the lid on and shake.

          2. I roast small red new potatoes and/or small yukon golds - about 2" across on average - quartered - tossed in olive oil and whatever herb seasoning that strikes me on that day and that I have on hand - Other times, smashed garlic cloves, quartered onion and/or quartered bell peppers. Finishing with blue cheese and chives (from lexpatti above) sounds scrumptious.