Roasted potatoes are an easy potato recipe that has been deeply roasted in an oven or an open fire. The great thing about making roasted potatoes is that you can roast them at pretty much any temperature and they’re much quicker to get done than Baked Potatoes.
What Is The Best Potato For Roasting?
They say that the first step to making great roasted potatoes is choosing the right potato variety but in sincerity, you can use any kind of potatoes you want or are available. These potatoes may include; red-skinned, russets, Yukon gold, and even sweet potatoes.
How To Make Roasted Potatoes
Boiling your potatoes for a little bit before roasting helps make sure that you get that beautiful crisp crust on the outside. If you don’t parboil your spuds, the outside skin will remain quite tough, meaning that whatever fat you use will not be able to get inside the cracks.
To parboil your potatoes to perfection, cut them into large chunks and put them in a pot of boiling water for around ten minutes, depending on the size. Once the outside is soft but the inside still raw and firm, you’re ready to roast.
Make sure your potatoes are really dry before roasting, to ensure the skin is ready to be cracked and crisp. It also helps to give them a bit of a shake in whatever container they are in, to roughen up the soft surfaces more and create space for the fat to get in and crisp them up
- 3 pounds small red or white potatoes
- ¼ cup good olive oil
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced garlic 6 cloves
- 2 tablespoons minced fresh parsley
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.