Best Ever Roast Potatoes | Slimming Recipes (2024)

FAQs

Should you boil potatoes before roasting? ›

Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes.

CRISPY SPUDS

To get really crispy roast potatoes, make sure the fat or oil is really hot before you add the potatoes.

Melt the lard in a deep flameproof roasting tray on a high heat and fry the potatoes on each side until they begin to brown. Sprinkle with salt and roast for 30 minutes, or until starting to colour. Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp.

Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so.

We tasted the potatoes and agreed that post-salting is better than pre-salting. Salting before or after clearly makes a difference. The outside of the post-salted potatoes is more crispy and has a nice bite to it, whereas the outside of the pre-salted potatoes is tough and leathery.

Roasted potatoes can become soggy if the water content in the potato isn't fully cooked. Different potatoes have different water content percentages. Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy.

If you're prepping with smaller pieces, don't soak for more than 12 hours. This trick is handy, but it'll only work for about 24 hours — so don't prep too far in advance. After too long, they'll start to take on water and may lose their structure when you go to cook them.

Use parchment paper– non stick foil, or baking sheets will not do the trick. Parchment paper allows the potatoes to roast without sticking!

It's up to you whether or not you peel your potatoes. Potatoes that are completely peeled and then cut into large chunks will crisp up nicely on all sides, whereas unpeeled potatoes that you've cut into wedges, or into halves or quarters, will become really crunchy only on their peeled sides.

What is the best oil for roasting potatoes? ›

Neutral, low-cost oil such as vegetable oil, canola oil, safflower oil, peanut oil, corn oil, coconut oil, avocado oil, etc., work well for roasting. These oils have a high smoke point, allowing the potatoes to get very hot to achieve maximum crispiness.

The best potato for the job will change throughout the year, as the level of sugar fluctuates with each variety during storage. Dry matter – the non-water part of the potato – also varies. Too much and the potatoes will fall apart when they are cooked, too little and they will be soggy.

While all sorts of potatoes are delicious when roasted in the oven, Yukon Gold potatoes are arguably the best potatoes for roasting for many reasons. Yukon Gold potatoes have the perfect amount of starch, which means they soften well in the oven, while their partially waxy texture helps them maintain their shape.

Gordon Ramsay's roast potato recipe

For Gordon's roast potato recipe you'll need: 1.2kg floury potatoes, such as Maris Piper or King Edward. 100g goose or duck fat (or olive oil)

Carefully add the potatoes to the hot tray along with the garlic and rosemary. Toss to coat in the fat and spread out in a single layer so they cook evenly. Roast for 40-45 minutes, turning every 15 minutes, until crisp and golden brown. Season with sea salt and freshly ground black pepper to serve.

How do you keep roast potatoes warm and crispy? Don't. Let them cool. Just before you need to serve them (5–10 minutes, depending on how cool they are) put them in a hot oven, That should crisp them up nicely, and warm them too.