Regardless of the time of year, there is nothing like roast potatoes to accompany roast meat. Whether you are making them for Sunday lunch, or to accompany your Easter or Christmas main meal there are, guaranteed, the best roast potatoes you will ever make.
Personally, I believe that you should add fat from your roast meat to make your roast potatoes, but this recipe works well enough with just olive oil. However, the best roasties in the world are made with goose fat. If you have a jar of goose fat or goose fat reserved from a goose roast, just substitute 5 tbsp of this for the oil or roasting fat in the recipe below.
As well as the fantastic, chefy way of making roasties, I also give you a cheat's lazy roastie recipe below.
Go to the printable version of the recipe
2kg floury potatoes (maris piper are fantastic).
Peel the potatoes then cut into chunks about 5cm (2 in) thick. Place the potato pieces in a large saucepan, cover with cold water and place over high heat. Add a generous pinch of salt, and bring to a boil. Reduce to a simmer and cook for 5 minutes, or until the potatoes are just tender around the edges.
Drain the potatoes in a colander, return to the pan, cover with a lid then shake well to rough up the edges (this is the secret of crispy roast potatoes. Remove the lid and allow the potatoes to steam dry for 2 minutes.
Use tongs or a slotted spoon to transfer the potatoes, one at a time, into the hot fat. Turn them over a few times to ensure they are coated in the fat. Return to the oven and roast for about 50 minutes. Turn them twice during this time to ensure they cook thoroughly.
Remove from the roasting tin, season wel land serve.
Though this method will not give you such crispy results, for the lazy your can quarter the potatoes (no need to peel), place hem in the tin with your roast and turn to coat in oil. Place in the oven along with your roast and cook for 90 minutes, or until nicely crisped on the outside.
Every 20 minutes when you baste your roast turn the roast potatoes over so they cook evenly.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Personally, I believe that you should add fat from your roast meat to make your roast potatoes, but this recipe works well enough with just olive oil. However, the best roasties in the world are made with goose fat. If you have a jar of goose fat or goose fat reserved from a goose roast, just substitute 5 tbsp of this for the oil or roasting fat in the recipe below.
As well as the fantastic, chefy way of making roasties, I also give you a cheat's lazy roastie recipe below.
Go to the printable version of the recipe
Classic Roast Potatoes Recipe
Ingredients:
75ml (5 tbsp) vegetable oil2kg floury potatoes (maris piper are fantastic).
Method:
The roast potatoes will take about 45 to 55 minutes to roast. If you have a roast in the oven, take it out and pour off 5-6 tbsp of the fat into a second roasting tin and place in the oven to heat up.Peel the potatoes then cut into chunks about 5cm (2 in) thick. Place the potato pieces in a large saucepan, cover with cold water and place over high heat. Add a generous pinch of salt, and bring to a boil. Reduce to a simmer and cook for 5 minutes, or until the potatoes are just tender around the edges.
Drain the potatoes in a colander, return to the pan, cover with a lid then shake well to rough up the edges (this is the secret of crispy roast potatoes. Remove the lid and allow the potatoes to steam dry for 2 minutes.
Use tongs or a slotted spoon to transfer the potatoes, one at a time, into the hot fat. Turn them over a few times to ensure they are coated in the fat. Return to the oven and roast for about 50 minutes. Turn them twice during this time to ensure they cook thoroughly.
Remove from the roasting tin, season wel land serve.
Though this method will not give you such crispy results, for the lazy your can quarter the potatoes (no need to peel), place hem in the tin with your roast and turn to coat in oil. Place in the oven along with your roast and cook for 90 minutes, or until nicely crisped on the outside.
Every 20 minutes when you baste your roast turn the roast potatoes over so they cook evenly.
Printable version of the Recipe
british, potatoes, accompaniment, vegetarian, classic, easter, christmas, sunday, thanksgiving
Accompaniment
Britain
Classic Roast Potatoes
https://fabulousfusionfood.blogspot.com/2019/04/classic-roast-potatoes-recipe.html
Classic Roast Potatoes. This is a British recipe for a classic accompaniment of parboiled potatoes roasted in olive oil or meat fat that makes the perfect accompaniment not only for the Sunday roast but also for Easter, Thanksgiving and Christmas.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiibw708GVtGz7qHTmsNuiSpbjR0GEJlP9zUimptlXHgyubZmgIaRxPZdGhKWTYEM2uc6cm2bqIk7JfllYc_krIbpebqwvioyb76B4BQV_TO4EOBQVgvtO-_bWV2cuUTke8EQqf8a4E114/s1600/perfect-rost-potatoes.png
2019-04-17
Yield: 6–8
Classic Roast Potatoes
Classic Roast Potatoes. This is a British recipe for a classic accompaniment of parboiled potatoes roasted in olive oil or meat fat that makes the perfect accompaniment not only for the Sunday roast but also for Easter, Thanksgiving and Christmas.
prep time: 10 mins
cook time: 50 mins
total time: 60 mins
Ingredients:
- 75ml (5 tbsp) vegetable oil (or meat fat)
- 2kg (4 1/2 lbs) floury potatoes (maris piper are fantastic).
Method:
- The roast potatoes will take about 45 to 55 minutes to roast. If you have a roast in the oven, take it out and pour off 5-6 tbsp of the fat into a second roasting tin and place in the oven to heat up.
- Peel the potatoes then cut into chunks about 5cm (2 in) thick. Place the potato pieces in a large saucepan, cover with cold water and place over high heat. Add a generous pinch of salt, and bring to a boil. Reduce to a simmer and cook for 5 minutes, or until the potatoes are just tender around the edges.
- Drain the potatoes in a colander, return to the pan, cover with a lid then shake well to rough up the edges (this is the secret of crispy roast potatoes. Remove the lid and allow the potatoes to steam dry for 2 minutes.
- Use tongs or a slotted spoon to transfer the potatoes, one at a time, into the hot fat. Turn them over a few times to ensure they are coated in the fat. Return to the oven and roast for about 50 minutes. Turn them twice during this time to ensure they cook thoroughly.
- Remove from the roasting tin, season wel land serve.
- Though this method will not give you such crispy results, for the lazy your can quarter the potatoes (no need to peel), place hem in the tin with your roast and turn to coat in oil. Place in the oven along with your roast and cook for 90 minutes, or until nicely crisped on the outside.
- Every 20 minutes when you baste your roast turn the roast potatoes over so they cook evenly.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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