Marinated Roast Potato Recipe – Heidi's marinierte Bratkartoffeln (2024)

FAQs

Should you boil potatoes before marinating? ›

It's not necessary to parboil the potatoes before marinating, but some people prefer to do so to slightly soften the potatoes and reduce the marinating time. If you choose to parboil, make sure not to overcook the potatoes, as they should still hold their shape.

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. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

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.

Cooking potatoes twice—once in water, and a second time in hot oil—is hands-down the best way to achieve extra-crispy potatoes at home.

Like most marinades, the longer they sit, the more the potato will infuse with flavor. However, marinating for too long can cause bacteria buildup, and the finished product might not taste as fresh as it could. If you're marinating your raw potatoes before cooking them, consider soaking them overnight.

The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.

Give them a cold water bath: Once your potatoes are chopped, toss them into a large bowl. Then cover the potatoes completely with cold water and let them soak for at least 30 minutes (or up to overnight). This will help to rinse off the excess starch and help the potatoes crisp up beautifully in the oven.

Use parchment paper– non stick foil, or baking sheets will not do the trick. Parchment paper allows the potatoes to roast without sticking! Evenly spread out the potatoes – Don't stack them on top of one another – spread your potatoes out on the baking sheet and try not to overcrowd them.

The best potatoes for French fries are soaked in a sugar solution before frying. The sugar solution has something to do with the carbohydrates and prevents the potatoes from soaking up a lot of grease, so they get crunchy.

A good rule of thumb is to go with a 2-inch dice on the potatoes before boiling them. Cutting potatoes before boiling does aid in removing excess starch. Excess starch can make potatoes gummy or gluey. That said, cutting the potatoes too small can lead to too much water absorbing into the potatoes.

Why wait for water to boil before adding potatoes? ›

For most potato dishes it's important to add the potatoes to cold water and allow the water to come to a boil with the potatoes in the water. The potato starch can react as soon as it comes in contact with hot water, which will promote uneven cooking and mealy potatoes.

Easy make-ahead recipe – Par-roast or parboil the potatoes the night before (or the day before Christmas/holidays). Then, you can pop them in the oven to finish cooking. Great for a crowd – This recipe is easy to double or triple for larger groups.

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.

Solanine also causes a bitter flavor. If cooked potatoes taste bitter or cause a burning sensation in your mouth or throat, this can indicate high solanine levels, even if the potato does not look green ( 2 , 4).

While the potatoes are cooking, whisk together the olive oil, red wine vinegar, oregano, garlic, and salt and pepper to taste. Drain the potatoes and place them in a bowl. Toss the potatoes with the oil and vinegar mixture while the potatoes are still hot. Set aside to cool.

Right. Parboiling actually pre-cooks the potatoes in the easiest way, and now they will roast, bake, or sauté much faster, just to name a few of my favorite methods for cooking parboiled potatoes.

You'll want to boil potatoes any time you don't want them to dry out (as they can when baked in the oven). So it's a cooking method ideal for mashed potatoes or potato salad. Boiled potatoes on their own can also make a quick side dish.

And even if recipes don't call for it, sometimes the recipe is quick and tastier if you boil the potatoes first, anyway. Start with cold water and salt (so the potato gains flavor as it cooks). And whatever size or type of potato you're boiling, you'll want everything to be of a similar size so they cook evenly.