Anonymous wrote:I tried the Serious Eats recipe and found it laborious. I’d rather find a simpler recipe with less steps. Cut potatoes, add oil/seasoning, roast for 45 minutes. Is there a method like this?

That’s basically what I do. Scrub, cut, teaspoon of Evoo, spices, bake for an hour at 425-450, stirring every 15 minutes.

Anonymous wrote:

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.

No way I’m doing all this extra work for roasted potatoes- which are supposed to be simple and easy.

Here’s what I do and they are easy and great. Quarter gold potatoes, keep skin on, put on parchment lined baking sheets. Liberally drizzle with olive oil and generous amount of salt and pepper. Roast at 425 until golden brown all over. I toss after about 20 min. Personally I don’t like to roast with garlic or herbs bc they tend to burn. After cooking, drizzle with fresh herbed/garlic oil if you wish. Or not. They are great as is

Anonymous wrote:

Anonymous wrote:The serious eats recipe says to peel the potatoes. I usually don't peel when I roast potatoes. Is that a mistake?

I peel mine. You don't have to, but I like how they come out better. Try it once and see what you think!

I think they turn out better peeled, but I made the recipe last night with half Yukon Gold and half russets all unpeeled because I didn’t have the energy. Skipped the herb part too. They were still great. There were only 7 of us, and not a crumb left of the 15 potatoes I used.

Duck fat and high heat

The Serious Ears recipe required infusing herbs in oil, straining, and tossing twice. Plus, lots of turning of the potatoes during roasting.

Anonymous wrote:I tried the Serious Eats recipe and found it laborious. I’d rather find a simpler recipe with less steps. Cut potatoes, add oil/seasoning, roast for 45 minutes. Is there a method like this?

This is the method. Parboiling makes them taste better IMO and is worth the extra step. But certainly they can be done this way. Just add oil (olive or canola) to taste, sprinkle over the seasonings you like, and roast at 425.

Slice them thin (you can use any thin skinned potato that doesn't need peeling).
Toss with olive oil, sea salt
Place in a single layer on a baking sheet.
Top each slice with fresh, minced rosemary.
Bake at 375 until brown on the edges.

I tried the Serious Eats recipe and found it laborious. I’d rather find a simpler recipe with less steps. Cut potatoes, add oil/seasoning, roast for 45 minutes. Is there a method like this?

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.

+1
I do the same. But I quarter after I remove them from water. Then oil and salt.

Anonymous wrote:The serious eats recipe says to peel the potatoes. I usually don't peel when I roast potatoes. Is that a mistake?

I peel mine. You don't have to, but I like how they come out better. Try it once and see what you think!

The serious eats recipe says to peel the potatoes. I usually don't peel when I roast potatoes. Is that a mistake?

Anonymous wrote:

This is my go-to recipe, and it's easy to omit the lemon, oregano and garlic if you like (though I don't know why you'd do that). Considerably easier than the serious eats recipe (which I've also made, and is great, but more active steps).

https://smittenkitchen.com/2021/04/lemon-potatoes/

Sorry, here it is.

This is my go-to recipe, and it's easy to omit the lemon, oregano and garlic if you like (though I don't know why you'd do that). Considerably easier than the serious eats recipe (which I've also made, and is great, but more active steps).

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

Has anyone tried tossing them in bacon fat?