How to make perferct roasted potatoes?

[Anonymous]

I like Yukon Golds parboiled and then baked. Salted, but the herbs depend on what else you are serving.

[Anonymous]

Anonymous wrote:These are truly worth the few extra steps.

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

I agree. They are fantastic.

[Anonymous]

I also don't parboil and have never had a problem.

I get mixed small white and yellow potatoes. Cut in halves or quarters. The key is that you want them the same size. I put in a bowl and season with oil (usually olive oil) and and spices (I use salt, pepper, garlic powder, onion powder and dried basil). Toss so that all are evenly coated. Put a small amount of oil on the bottom of the sheet tray and then tilt so that you get a thin even layer across the whole pan. Add more as necessary to ensure that the entire pan is coated. Pour the coated potatoes onto the tray, distribute evenly cut sides down. Cook about half of the time, then turn them with a spatula. Cook until you get nice mostly dry crust on the the top sides.

[Anonymous]

Agree with the suggestions PPs have already posted, and will add that I've tried using duck fat, but didn't find it all that different from my usual olive oil.

[Anonymous]

You need a really good fat like duck or goose or even coconut oil

[Anonymous]

Anonymous wrote:These are truly worth the few extra steps.

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

I clicked on this thread to post exactly this. I thought roasted potatoes were a waste of perfectly good carbs until I discovered these. ]

[Anonymous]

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

I don't understand.

[Anonymous]

Start by sautéing russets in a cast iron panzer crispy outside and then and finish in the oven.

Avocado oil or duck fat, salt, pepper, garlic powder and a sprig of rosemary.

[Anonymous]

Anonymous wrote:These are truly worth the few extra steps.

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

We did this. It’s crazy the difference it makes.

[Anonymous]

Anonymous wrote:

Anonymous wrote:These are truly worth the few extra steps.

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

I agree. They are fantastic.

I was very excited unt I saw it calls for animal fat and I’m vegetarian. Boo

[Anonymous]

OP who posted the serious eats recipe. I'm vegetarian too. It works fine with olive oil/butter.

[Anonymous]

Another vegetarian who makes the serious eats recipe - I’ve always used olive oil and had no problem with the recipe.

[Anonymous]

Anonymous wrote:

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

I don't understand.

This PP is saying to make mashed potatoes and then form them into cubes with the ice cube tray and then cook them like a roasted potato.

Sounds good, but that's more like a tater tot than like actual roasted potatoes. It may be quite good, but it woudl not be the same. I'd love them, but my wife and one of my kids would be meh on them.

[Anonymous]

Anonymous wrote:Much more fat/oil than you think.

Nooooooo! I am the first PP in this thread who said to use a teaspoon of EVOO. ANY time I've used more the potatoes don't crisp up - they are soggy, bogged down with all that oil.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Much more fat/oil than you think.

Nooooooo! I am the first PP in this thread who said to use a teaspoon of EVOO. ANY time I've used more the potatoes don't crisp up - they are soggy, bogged down with all that oil.

You need higher heat. Like 450+