How to make perfect roasted potatoes?

[Anonymous]

What am I doing wrong? Mine are soggy and rarely crispy on the outside. What seasoning do you recommend? Season during or after roasting? Please teach me the art of preparing perfected roasted potatoes.

[Anonymous]

Follow Kenji’s recipe. You par boil them (with some baking soda). Then roast them with oil at a very hot temp. They are really good.

[Anonymous]

Anonymous wrote:Follow Kenji’s recipe. You par boil them (with some baking soda). Then roast them with oil at a very hot temp. They are really good.

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

[Anonymous]

Don’t crowd them on the pan. If they don’t have room they’ll steam. Separate in two pans if necessary and rotate racks halfway through

[Anonymous]

I use this recipe - it sounds too simple to be tasty but honestly it's so easy and my kids love them! https://www.food.com/recipe/toms-oven-steak-fries-447582

Be sure to place them cut side down for extra crispy. I also flip mine to the other cut side about half way through cooking (like 20 min).

[Anonymous]

Cook them first (bake, because boiled would add too much liquid)
Smash them to release steam and so their ragged edges will get crispy too
Roast them in goose fat or duck fat with salt until wonderfully crispy

[Anonymous]

It's not seasoning. It's heat and fat.

[Anonymous]

I also boil first, then slice in half and roast in oil.

[Anonymous]

This recipe is roasted Greek lemon potatoes, if that’s of interest. I’ve made it many times and we fight over the leftovers…

https://cooking.nytimes.com/recipes/1020478-greek-lemon-potatoes

[Anonymous]

Anonymous wrote:

Anonymous wrote:Follow Kenji’s recipe. You par boil them (with some baking soda). Then roast them with oil at a very hot temp. They are really good.

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

This

[Anonymous]

These: https://www.foodnetwork.com/recipes/ina-garten/rosemary-roasted-potatoes-recipe-1943124

Use an aerated sheet pan. That's all.

[Anonymous]

I clicked on this thread just to say try the Kenji recipe! An extra couple of steps beyond “toss with seasoning and olive oil and bake”, but worth every minute, even on a weeknight.

[Anonymous]

I cube them into dice-sized squares, or quarter the small potatoes.

Usually use yellow or white (not Yukon Gold or Baking).

Put parchment on a baking sheet. Preheat to 425. Cover baking sheet in potatoes but still be able to see the surface of the pan i between most potato pieces (and throw in some similiarly sized onions and crushed garlic), toss in olive oil (more than you think), salt, garlic powder, and other spices you like (pepper, onion powder, paprika, cumin if flavors are mexican, turmeric if flavors are south asian). Roast for 35-40 minutes, check/flip, roast in increments on 10 more minutes until finished. Don't keep flipping because then they don't have the chance to. brown.

[Anonymous]

Anonymous wrote:I cube them into dice-sized squares, or quarter the small potatoes.

Usually use yellow or white (not Yukon Gold or Baking).

Put parchment on a baking sheet. Preheat to 425. Cover baking sheet in potatoes but still be able to see the surface of the pan i between most potato pieces (and throw in some similiarly sized onions and crushed garlic), toss in olive oil (more than you think), salt, garlic powder, and other spices you like (pepper, onion powder, paprika, cumin if flavors are mexican, turmeric if flavors are south asian). Roast for 35-40 minutes, check/flip, roast in increments on 10 more minutes until finished. Don't keep flipping because then they don't have the chance to. brown.

This is it.

Apologies to KLA, who I usually think is right, but the extra steps in his version just aren’t necessary.

[Anonymous]

Any restaurants serve good roasted potatoes?