Hey guys so this time of year with fall in full swing, I am always craving a perfectly
roasted potato.
Now getting a perfectly roasted potato can take a little bit of doing.
But I'm going to share with you my tips for getting a perfectly roasted potato every single
time.
Alright so tip number one has to do with the pan.
When it comes to roasting potatoes you want a well seasoned pan.
What does that mean?
Well when you buy a new pan, the nice shinny pans that you can't wait to use?
They are really porous and what will happen is the food will actually stick to it a lot
easier than if a pan is not porous and is not sticky.
And the way that you get that is by having a pan that is well-loved something that you
have used for years because as you take that pan and put it in the oven and its got oil
on it or butter it actually builds up a patina and that patina creates a wonderful surface
that is not stick so all of those old pans that you think you are going to throw out
don't!
Hold on to those!
Those are the best pans to use for a roasted potato.
Now tip #2 has to do with the type of potato that you use.
So there is such a thing as the potato continuum.
Where you have over here the mealy potatoes and those would be things like a Russet Potato,
they're great for baking they are nice and fluffy and they are perfect for a baking potato
over to the other side are the waxy potatoes these are the potatoes that are great for
roasting.
These potatoes will hold their shape when they roast or they will hold their shape when
you boil them.
If you want a great roasted potato you need to go over to the waxy side.
So what's a good waxy potato?
Well my favorite is a Yukon Gold, otherwise known as a Dutch potato they are the little
yellow ones which are perfect for a roasted potato.
Now tip#3 has to do with making sure your potatoes are dry as can be.
So after you rinse off your potatoes you might just chop them and throw them in the pan,
you don't want to do that because what's going to happen is when you roast your potatoes
they are going to steam up from all that moisture so you want to make sure that you give them
a good dry off.
Either with a paper towel or with a kitchen towel.
Then we are going to cut these potatoes into quarters.
I really feel this is the best way to serve a roasted potato because that way they will
all cook at the same rate.
If you start chopping them at different sizes some will burn and the others will be undercooked
so you want to make sure they are all done at the same time so give it a nice equal quartering
and you'll be good to go.
Then we are going to take our potatoes and put them in a large bowl, we are going to
add 3 tablespoons of Olive Oil, just give them a nice toss, to that we are going to
add 1 tablespoon of freshly minced rosemary.
Rosemary and potato is such a classic combination, you cannot go wrong.
And you are also going to season it with a little salt and pepper.
Just to taste.
And give it a toss.
Now my next tip has to do with when you turn the potatoes out on the pan.
You want to make sure they are a single layer and not too crowded.
If those potatoes are crowded agin when they hit the hot oven they are going to sort of
steam up and they aren't going to be able to roast as well as if they are when they
are well spread out.
So make sure you give lots of room.
You are going to pop in the oven at 425F for just 10 minutes.
Just to start.
Then here is my BIGGEST tip that I have learned over the years when roasting potatoes.
You don't want to go in there with a spatula or a wood spoon and try to flip them.
Because some of them will be ready to flip and others will not be ready to flip.
What will happen is they will start to stick and you will start to jab at them and then
they will fall apart on you.
So the better thing to do is just take your oven mit and give them a good shake and the
ones that are ready to flip, will flip.
And the ones that aren't will continue to roast.
Because this is the thing about potatoes even if you have used a well-seasoned pan.
As they cook and release their sugars they will stick a bit but as they become more well-done
they will release and they will not stick.
So if your potatoes are sticking to the pan it means they are not done yet.
So you are just going to repeat this process, every 10 minutes, giving your pan a shake,
until your potatoes are golden brown and beautifully roasted.
The process can take 30-40 minutes depending upon the size of your potato but usually 30-40
minutes will do the trick!
Then once they are done you can go ahead and transfer them to a serving bowl, and then
I do like to garnish with a little bit more sea salt.
One of the things you will find with potatoes is that they really do soak up a lot of salt.
So even though you've salted them beforehand you might want to give them a taste.
If you feel they can use a little bit more salt, then I like to garnish with some of
that nice sea salt.
So there you have it!
Perfectly roasted potatoes if you follow my foolproof tips.
I hope you guys give this one a try and let me know what you think.
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Alright you guys I will see you back here next week for another delicious recipe!
Until then, bye!