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Making Roasted Potatoes

Updated on February 28, 2010

Roasted Potatoes

Roasted Potatoes are a very tasty and easy to fix.
Roasted Potatoes are a very tasty and easy to fix.

A potatoes lovers treat.

 

To be able to produce good roasted potatoes will ensure your reputation as a cook far and wide, guaranteeing that you are never short of guest for Sunday lunch. Everyone loves roasted potatoes, as much as if not more than french fries and it is difficult to cook too many. Those who are full of roast chicken and couldn't manage one more petit pois can often find room for another roast potato.

Roasted potatoes comes in various guises. Cooked around a roast in time honored fashion, they emerge chewy, bronzed, and saturated with juices from the roast, but we equally fond of them small and golden, masquerading as french fries. You can roast any type of potato, from big mealy baking potatoes to small waxy ones in their skins, with different ends results. You can roast them in a manner of ways, too dripping in goose fat, with a light slick of olive oil and smattering of coarse sea salt, with whole garlic cloves, thyme, and bay leaves for company.

Your Oven

The criticism so often leveled against convection ovens, that they dry food out as it cooks, is exactly what potatoes like best. Compared to roasting them in a gas or electric oven, is the difference between potatoes that struggle  to crisp, and ones that are enviably golden all over with meltingly tender insides. Either way, for the best results settle your tray of potatoes on the top rack if they go below the roast it will likely steal their thunder.

The potatoes

 

Having potatoes the right size is a good start, to small and they will dry inside by the time the outside crisp, too large and you will bemoan the fact they are all insides and not enough shell. Small to medium potatoes should be halved, any bigger cut into four or even six pieces, depending on their size. If you'll forgive the pedantry, each piece should weigh about 3 ounces.

The fat

 

Potatoes will absorb almost any amount of butter you throw at them. There is no doubt that if allowed to drink it freely as they roast, you will end up with sensationally good potatoes. More usually, not least in the name of health, we roast them using extra virgin olive oil, which produces some of the crispiest potatoes. However, the finest roast potatoes of all are cooked in goose fat. It's worth keeping a jar of goose fat in the fridge solely for this purpose. It does at least have an almost indefinite shelf life.

The salt

A course-textured sea salt is needed, to enhance the crunchiness of the potatoes as well as the season them. Fine-running table salt is a no-no, it either has to be flakey natural sea salt or kosher salt.

If you follow these easy instructions you will come out with the best tasting potatoes you ever put in your mouth along with this article is a recipe for Crisp Roasted Potatoes for you to try.

Crisp Roasted Potatoes

 

Deliciously crisp potatoes to accompany the Sunday roast

Serves 4 people

2 pounds all purpose potatoes

  Extra virgin olive oil

  Sea salt

Preheat the oven to 400 degrees and bring a large pan of salt water to a boil. Peel and cut up your potatoes. Add to the pan, cook for 8 minutes, then drain in a strainer and leave for a minute or two to dry a little. Return to the pan and shake, tossing the potatoes in the air until they appear textured and floury on the surface. You can be as rough as you like without risk of them breaking up.

Tip the potatoes into a roasting pan and trickle over some olive oil, without drowning them, they shouldn't be sitting in a pool of oil. Scatter over some sea salt, roast the potatoes for 1 hour, turning them half way through. They should be evenly golden all over, the color of a potato chip. If you are cooking them at the same time as a roast they may need a little longer cooking time.

Variations

 

If you want really great potatoes use 6 tablespoons of goose fat in lieu of olive oil

Butter basted roasted potatoes

 

First clarify 3 1/2 ounces 7 tables of unsalted butter, melt gently, skim off the surface foam, decant the clear yellow liquid, and discard the milky residue. Now roast your potatoes as above, but note that butter should swamp them. Turn and baste the potatoes several times during cooking.

I really hope that you find the information helpful, it works for me and if you follow these instructions you will make great potatoes every time.

The Handicapped Chef Carlton Haynes is owner of Triple H Catering and Consulting Service and Chef Brand Foods, for more information e-mail us at thehandicappedchef@gmail.com .

 

All I have to say is that potatoes made right are some good eating

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    • Handicapped Chef profile image
      Author

      Handicapped Chef 5 years ago from Radcliff Ky

      I love to cook so when I tour in the Tennessee area I will see that you get a few tickets I travel with gourmet foods doing the food and wine fest.

    • profile image

      Beth37 5 years ago

      Wow, you are the nicest person ever. You are like a rock star with all your accomplishments under you belt. We are a bit humble for anything like that. I can't even imagine. Maybe we could come to your restaurant someday?

    • Handicapped Chef profile image
      Author

      Handicapped Chef 5 years ago from Radcliff Ky

      Beth37 you really don't live to far away form me I would love to cook for you and the family this is something I really love doing.

    • profile image

      Beth37 5 years ago

      Ok, thank you!

    • Handicapped Chef profile image
      Author

      Handicapped Chef 5 years ago from Radcliff Ky

      crazyhorsesghost goose fat is a beautiful thing to cook with and I can see you know what I'm talking about when you try this recipe please let me know how it turns out.

      And Beth37 you can buy goose fat buy the jar at amazon.com the have a brand called Rougie rendered goose fat that is really good.....and the price is reasonable and goose fat and potatoes are very good.

    • profile image

      Beth37 5 years ago

      I will have to try this someday. I don't even know where to get goose fat. Well off a goose of course, but store wise.

    • crazyhorsesghost profile image

      Thomas Byers 5 years ago from East Coast , United States

      Yes goose fat is wonderful. Especially on new potatoes. I have some almost ready and will be using goose fat to bake them with in a couple of weeks. Thanks for more great ideals.

    • Handicapped Chef profile image
      Author

      Handicapped Chef 5 years ago from Radcliff Ky

      Goose fat, bacon fat and duck fat has so much flavor they can turn anything bland really tasty.

    • profile image

      Beth37 5 years ago

      I work at a grocery store and used that little nugget you shared, in conversation, with a customer about using goose fat... we both had never heard that. Learned something new.

    • Handicapped Chef profile image
      Author

      Handicapped Chef 5 years ago from Radcliff Ky

      Beth37 thanks again potatoes is something that my family really loves and there is so many ways to prepare them.

    • profile image

      Beth37 5 years ago

      These are some of my favorite things. Thanks :)

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