How to make perferct roasted potatoes?

[Anonymous]

I never get them right. Could you please advise me on how to master perfect roasted potatoes?

What type of potato?
Sliced or whole?
seasonings? herbs? s/p? fat/oil?
time and temp?
etc.

[Anonymous]

What type of potato? - fingerling or new potatoes
Sliced or whole? - we slice them at least in half, if not smaller
seasonings? herbs? s/p? fat/oil? - no more than a teaspoon of fancy EVOO, plus Everything but the Bagel seasoning
time and temp? - an hour at 425, stirring every 15 minutes

[Anonymous]

I cut them in half, more if they are larger. Toss them with olive oil and salt. Roast at 425, stirring occasionally, until done. I like to use the mixed baby potatoes, but Yukon gold or red are both good. Yukon gold are a little creamer, but it's a matter of taste.

[Anonymous]

Anonymous wrote:I cut them in half, more if they are larger. Toss them with olive oil and salt. Roast at 425, stirring occasionally, until done. I like to use the mixed baby potatoes, but Yukon gold or red are both good. Yukon gold are a little creamer, but it's a matter of taste.

This - or 20 min @ 400 in air fryer.

[Anonymous]

Red won’t get crispy they have a high water content.

[Anonymous]

You need to parboil them. I used the min potatoes and quarter them. Put in cold water and bring to boil-- boil just until tender. Drain and blot then dry on a sheet pan. Toss with olive oil and salt.

Roast at 425 for 30 minutes or until brown. They will be creamy on the inside and crunchy on the outside.

[Anonymous]

I like a mix of small red, golden and purple potatoes. Quarter, toss in olive oil and salt (and, optional, fresh garlic). Spread out on nonstick foil on a cookie sheet and put into oven preheated to 425. Check and toss every once in a while until done.

[Anonymous]

Anonymous wrote:Red won’t get crispy they have a high water content.

Thank you for this. I had no idea!

[Anonymous]

These are truly worth the few extra steps.

https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe

[Anonymous]

Anonymous wrote:You need to parboil them. I used the min potatoes and quarter them. Put in cold water and bring to boil-- boil just until tender. Drain and blot then dry on a sheet pan. Toss with olive oil and salt.

Roast at 425 for 30 minutes or until brown. They will be creamy on the inside and crunchy on the outside.

Yes, parboiling is key! You can add spices other than salt, too, but this method is good.

[Anonymous]

I get crispy delicious potatoes without parboiling. I toss in EVOO but I also spray my pan with an olive oil spray. I don’t toss them but I do make sure they all land cut side down.

[Anonymous]

Anonymous wrote:I get crispy delicious potatoes without parboiling. I toss in EVOO but I also spray my pan with an olive oil spray. I don’t toss them but I do make sure they all land cut side down.

+1 Mine turn out great every time. Usually use avocado oil, salt, pepper, and garlic powder. Works with the tiny potatoes left whole, or the mid size ones cut into halves/quarters.

[Anonymous]

Much more fat/oil than you think.

[Anonymous]

What PPs said above about size/type - but we toss ours in garlic, rosemary, salt, pepper before roasting and they are so delicious.

[Anonymous]

mash them, put in ice cube trays to form them, take out, 1/4 them, olive oil, salt, roast thank me later.