Potatoes are the favourite side dish for many families, and with cause they are really delicious! However, what is more disappointing than taking out oven roasted potatoes and seeing that they are all mushy and too soft...
Here are tips to make your oven potatoes always crispy and golden on the outside and deliciously soft in the inside!
1. Always preheat the oven
Always preheat the oven to 475 or to 375 degrees fahrenheit with an (empty) metal pan inside. The pan should be big enough so the potatoes are not overcrowded. If possible, preheat the oven for as long as 45 minutes.
Note : The higher the temperature, the lower the cooking time. For example : 475 degrees, cook for 40 minutes. 375 degrees, cook for 60 minutes.
2. Choose the right potatoes
Russets or Yukon Gold make great oven roasted potatoes! You will need to peel and cut them about 1" making sure they are all around the same size. Then transfer in a bowl of cold water to soak.
3. Season well
Make sure to completely drain the potatoes and season them with: 1 tablespoons olive oil, 2 teaspoons of salt, and ½ teaspoon of black pepper. You can also switch the olive oil for duck fat, beef fat or goose fat if you have any on hand! Now you can put the seasoned potatoes on the hot reheated pan! You want to hear some sputtering and hissing.
4. Stir often
It is highly recommended to gently stir the potatoes every 15 minutes so they get a beautiful colour on all sides. Around 10 minutes before the potatoes are cooked, you can add some fresh herbs such as sage, thyme, or rosemary. Putting the herbs before will most likely burn them and ruin the potatoes.
5. Discard excess oil
Once the potatoes are finished baking, remove the pan and discard of the excess oil, you don't want the potatoes to soak it. You can add a little more salt or pepper to taste.
This recipe is good for about 1 pound of potatoes. You will need to adjust the quantities depending on how many potatoes you have. However, you should NOT double the recipe for 2 pound of potatoes, you will need only a bit more.
What are you tips for the best potatoes?