Monday, December 22, 2008

Roast Potatoes Recipe

These roast potatoes are crispy on the outside and soft and fluffy on the inside.

We use desiree potatoes for this recipe. If you choose potatoes that are all roughly the same size, it will be easier to cut them into pieces of a similar size.

Serves about 4-6.

We use a 250ml measuring cup for all of our recipes.

1kg potatoes (about seven medium potatoes)
1/2 teaspoon salt
62ml (1/4 cup) oil

Preheat oven to 220 degrees Celsius (190 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the centre of the oven.

Peel potatoes. Cut potatoes into pieces of roughly the same size so they will all be cooked at about the same time. We use medium-sized potatoes and cut them in half.

Place potatoes in a large saucepan, cover with cold water, and add 1/4 teaspoon salt to the water.

Cover the saucepan (have the steam vent on the lid open) and place over high heat. Once the water boils, reduce heat to medium. Boil potatoes for about 10 minutes, or until they are partially cooked when tested with a sharp knife. There should still be resistance when you pierce the potato with the knife. ©

Drain potatoes very well, and set aside until cool enough to handle (about 10 minutes).

Place the potatoes on a chopping board. Using the tines of a fork, scrape the potatoes to make shallow grooves on all sides.

You will need a baking tray large enough to accommodate the potatoes in a single layer without overcrowding. Add the oil to the tray and place in oven for five minutes, or until oil is hot. Remove tray from oven and carefully add the potatoes to the hot oil.

Turn the potatoes in the oil to coat completely. Season potatoes with remaining 1/4 teaspoon salt.

Return baking tray to the oven and cook potatoes for 30 minutes. Remove baking tray from oven and turn potatoes over.

Return tray to oven and cook potatoes for about 25 minutes more, or until they are crisp and golden on the outside and soft on the inside (test by piercing with a sharp knife or skewer). The size of the potato pieces and the type of potato used will affect the cooking time.

Drain potatoes on a paper towel lined plate to remove excess oil. Serve immediately.


Anonymous Anonymous said...

Hello, i have never got intrested in Aussie but i would like to know their life, culture especially food and cooking very much through my 1 month stay this past August. it is so intresting reading your food preparation and presentation and so on. I enjoyed it very much!!
Happy Holidays!

24/12/08 7:46 pm  
Anonymous Anonymous said...

Just want to say Merry Christmas to both of you!

25/12/08 3:24 pm  
Blogger isparkle50 said...

Would love to try this recipe soon. I've been doing Nigella Lawson's perfect roast potato with goose fat and goose fat is very expensive and difficult to come by.

Merry Christmas!

26/12/08 11:23 pm  
Anonymous Anonymous said...

Just want to say thank you so much for this recipe! I have NEVER been able to get crispy roast potatoes, it seems like a bit of an art, so I am so excited to try this version. Your recipes are always so foolproof - I love them! I don't even LOOK at other recipe sites, yours is hands down the best.
Thanks again!
(also, thanks for bringing in printing with pictures, it's a big help!)

2/1/09 12:40 pm  
Anonymous Anonymous said...

Thanks!! It worked really well.

7/1/09 1:35 am  
Blogger Amanda and Debbie said...

Hi Min, Jiraporn and Isparkle50

Thank you for your Christmas/holiday wishes.

8/1/09 7:39 pm  
Blogger Kathy said...

These were delicious! I used russet potatoes and good old vegetable oil. They came out exactly as you said - crisp on the outside and fluffy on the inside. Plus they smelled like french fries! Yum :D

12/1/09 12:03 pm  
Blogger BeeBuzz said...

Look nice, I always like bake food.
After try eat less fry food.Bake became my favorite way to cook.

will try it soon.


29/1/09 1:55 pm  
Blogger Meg said...

This recipe for roast potatoes has become a favourite in my household! They make an appearance *at least* once per week. Thank you so much for sharing the recipe with us!

5/8/09 2:27 pm  
Anonymous Sindhuja said...

Tried a couple of other recipes for roast potato but turned out pretty hard.This recipe for roast potato was really good..I love it..Merry x'mas

19/12/09 10:15 pm  
Anonymous Anonymous said...

can you tell me why it is specified that the potatoes are cooked in cold water? Would it make a difference if they were cooked in hot water? thanks

31/1/10 3:49 pm  
Blogger Amanda and Debbie said...

We have found that the potatoes cook more evenly when started in cold, rather than hot, water.

31/1/10 4:14 pm  
Anonymous Anonymous said...

These are the best ever roast potatoes. My family loves them!

It's the only thing I can cook that beats my mum's cooking - and that's real hard!

22/12/10 1:23 pm  
Blogger Jane Buckle said...

Very yummy. I tried to make them more "health conscious" and used canola spray. Obviously I imagine they were far less tasty than the original recipe, but still very enjoyable and crispy.

19/2/11 9:52 pm  
Anonymous John Cotterell said...

Another winner from the Oz gurus. First time I ever got that crispy outside fluffy inside effect - delicious.
I used 100% pure rice bran oil. Never thought of using canola spray which is 67% canola and 33% emulsifiers and propellants as a 'health conscious' option.

Regards, John

13/4/11 3:08 pm  
Anonymous Oh Jiraporn said...

i just made it with dinner served with fish and your lemon butter sauce. my hubby & i love it!!! super easy and very delicious!!

15/6/11 5:29 am  

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