How to make perferct roasted potatoes?

[Anonymous]

I quarter and boil them with a 1/4 tsp of baking soda. After 8 minutes take them out and shake vigorously in a strainer. The edges will become soft and mashed. Then toss in Oil and bake at 425. The bruised edges will become crispy, like French fries.

[Anonymous]

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

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

The baking soda made my potatoes taste metallic.

[Anonymous]

Anonymous wrote:I quarter and boil them with a 1/4 tsp of baking soda. After 8 minutes take them out and shake vigorously in a strainer. The edges will become soft and mashed. Then toss in Oil and bake at 425. The bruised edges will become crispy, like French fries.

This is the Serious Eats recipe.

[Anonymous]

If you toss with fresh herbs, do the herbs burn in the high temp oven?

[Anonymous]

Anonymous wrote:If you toss with fresh herbs, do the herbs burn in the high temp oven?

I wouldn't put fresh herbs in for the full time. If you are using fresh herbs, I would wait until you turn the potatoes and there is still just a little bit of oil left and then put on the herbs.

[Anonymous]

Anonymous wrote:I quarter and boil them with a 1/4 tsp of baking soda. After 8 minutes take them out and shake vigorously in a strainer. The edges will become soft and mashed. Then toss in Oil and bake at 425. The bruised edges will become crispy, like French fries.

This is what I do and they come out fantastic. I use Yukon Golds usually. Sometimes baby potatoes. Just don’t use red potatoes.

[Anonymous]

Anonymous wrote:

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

I've never seen this recipe but this is basically what I do.

[Anonymous]

I toss them with a little corn starch before adding to preheated and then oiled pan. Toss in bowl with unsalted butter fresh herbs and sea salt when done - a think an old ATK recipe?

[Anonymous]

I've always used an electric skillet for roasting potatoes, sweet potatoes and butternut squash. It's faster too.

[Anonymous]

Anonymous wrote:

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

Use an oil with a high smoke point like avocado or safflower

[Anonymous]

Anonymous wrote:I toss them with a little corn starch before adding to preheated and then oiled pan. Toss in bowl with unsalted butter fresh herbs and sea salt when done - a think an old ATK recipe?

What does the cornstarch add to the flavor/texture?

[Anonymous]

Do roasted potatoes reheat well?

[Anonymous]

One tip that I really like- preheat the sheet/pan you intend to roast them on along with the oven. I toss the potatoes in fat and whatever else and dump them on the screaming hot tray. It prevents them from sticking and helps crisp up the outside.

[Anonymous]

The trick is to slice them in half and soak them in cold water for 30min to pull some starch out. They'll get crispy after that.

[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.

That makes no sense, PP.