Oven roasted potato recipe

This oven roasted potato recipe will ensure that you get perfect roast potatoes every time!

Crispy roast potatoes begin with choosing the right variety. Ideally you want a floury type such as Desirée or King Edwards, either of which will give you a crisp crunchy surface and a soft fluffy inside.

If all you have available are waxy potatoes then don't despair, you can still get a good result if you follow the par-boiling method below.

Which fat to use

Ask anyone which is the best fat to use for their roasted potato recipe and you will probably get lots of different answers. Basically it boils down to which is most important to you - excellent flavour or being healthy.

Traditionally duck or goose fat was used and this does give the best flavour at the risk of being unkind to your heart. The healthier choice is probably to use an oil such as olive, vegetable or sunflower.

Whichever you choose, the important thing to keep in mind is that it needs to be hot before you add the potatoes!

With the meat, or in a separate pan?

Again a choice to make - cooking them with the meat will give a better flavour to your oven roasted potato but it will not be as crispy.

Often you will find this choice is made for you, depending on what else you need to cook at the same time, how many roasting dishes you own, or whether you have a double oven.

If you have a single oven and are cooking a dessert in the oven at the same time as the main course then you may have to put the potatoes around the meat due to a lack of space.

If this is the case then you will normally need to cook them for longer at a lower temperature so as to avoid overcooking the meat.

If, however, you have a top oven available you can put them into a separate roasting dish and set the oven temperature higher, resulting in crispy roast potatoes.

Do they need par-boiling?

If you have a floury variety you can peel, cut into even sized pieces, and put your potatoes straight into the hot fat in the roasting dish. You won't want to par-boil these or they may break up in the pan, before you can drain them and put them in the oven!

If you have to use a waxy variety then they CAN benefit from being added to boiling, salted water for about 5-10 minutes first. They then need to be drained well, or they will spit and sputter when you add them to the hot fat. After draining them, pop them back in the saucepan, and return to the heat. Shake the pan to roughen up the outside surface of the potatoes before putting them in the oven.

Temperature and Cooking Times

If you look through cookery books, or online, you will find one roasted potato recipe will call for a really hot oven whereas another uses a more moderate temperature. The length of time they will take to cook will also vary.

Again, the one you choose will depend on whether you have a separate oven for the roast potatoes or if they will need to share the main oven with the rest of the meal.

You will get the best result by cooking them at a high heat 220 degrees C (425degrees F or gas mark 7) for approximately 40-50 minutes

If the other food you are cooking will spoil at that temperature then you can set it to 190 degrees C (375 degrees F) and cook for longer - up to 1 and a quarter hours

If you have par-boiled the potatoes then you can cut around 10 minutes off the oven cooking time.

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