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My roast potatoes stink!

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Does anyone have a good recipe? Thanks.

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  1. The best recipe I have made is Nigella Lawson't perfect roast potatoes.


    It calls for goose fat. You can collect a lot if you ever roast a goose. But the recipe works with olive oil.

    2 Replies
    1. re: NYCkaren

      It is my understanding that when Nigella refers to Semolina she means the product we know as cream of wheat, NOT Semolina flour.
      If accurate this is an IMPORTANT difference.
      Can anyone confirm?

      1. re: mr jig

        It's like fine polenta or corn meal. Don't know what it's called in the States I'm afraid because I'm a Brit.

    2. I think roasting potatoes is more to do with technique than a recipe per se. If you want crispy potatoes, the essential thing is to make sure you roast them in a single layer, say loosely spread on a sheet pan, at fairly high heat, say, 375-400. Also, I think it important to make sure you've cut them into a proper size to ensure that they aren't overly thick and also ensure that there is more surface area for crispy, brown goodness. Typically, I'll do mine one of three way, thin long wedge, 1.5 in cubes or long french fry-like cuts. Then, it's a matter of seasoning to your liking. I coat mine in oil (usually veggie or peanut, olive oil tends to take somewhat of a harsh flavor from the heat and browning), add generous amounts of salt and pepper, and then either dried oregano/marjoram or chopped fresh rosemary. You can't really go wrong, just cook to crispness and check for done-ness with a fork. Good luck!

      1 Reply
      1. re: Iota

        This is pretty much my recipe except: I do use olive oil, and always include some Dijon mustard in the dressing. And, if I have the time, I also add some chopped onions or minced garlic.

      2. Is it recipe issue or an ingredient condition issue? What I mean is, potatoes are very sensitive to storage conditions and can develop some pretty awful flavors.
        I like to simply layer them in a well buttered and preheated cast irons skillet and drizzle butter over them before introducing them to a 350 degree oven. S&P; that's it.
        I sometimes serve them topped with sautéed onions or chopped parsley but roasted potatoes is a simple dish that I wouldn't want to embelish much further.

        1. Alright, its not exactly roasted, but it never fails:

          I boil new potatoes through, with lots of salt. Let them cool a little, slice them in half and place them face down in a hot skillet with (ideally) duck fat. Throw in a rosemary sprig, a garlic clove, lots of fresh ground pepper and saute or put the whole thing in the oven. LET THEM BE until they want to release from the surface. When they are all perfectly brown, give 'em a toss, check seasoning... crisp, but moist in the middle... what you where going for in the beggining.

          Prententious point: In French this is basically a varitation of Pomme Sarladaise.

          1. Parboil your potatoes, and then give the pan a good shake to rough up the edges a bit. This will give you a nice crusty exterior. Make sure your fat (goose or duck fat is best, followed by beef dripping) is very hot before you put the potatoes in the pan.

            2 Replies
            1. re: greedygirl

              Yes - I parboiled them for the first time using a Batali recipe, and they were the best roast potatoes I've ever made.

              http://chowhound.chow.com/topics/5614... - lots of positive reports.

              1. re: greedygirl

                I second roughing up the edges after parboiling-- in my case, I pour into a strainer over a sink after boiling, and toss-- letting the little edges of the strainer do the work-- while draining to dry them off.

              2. Wow, some of you folks have tasty sounding routines....Me, I'm usually in a rush...just cut up red potatoes (maybe a little smaller than a ping pong ball) spread on a sheet pan, olive oil, s&p, maybe some smoked garlic. A stir every 10 mins or so. When golden brown and delish, enjoy. Usually 45 minutes total

                1. Jfood does the wedge and bake.

                  Nice big wedges and then tosses in EVOO. Then he lays them on the Reynolds non stick foil. Some S&P, rosemary and maybe some garlic.

                  Into a 400 oven for 20 minutes. Flips onto the other side and another 20 minutes. It's sorta combo baked-fried texture.

                  1. like some others here, i believe that parboiling is essential to a good roasted potato.

                    i use a method that is a combo of a irish woman i knew, and bittman I slice for maximal surface area (like the long way with fingerlings, i parboil. then i toss with EVOO and salt and roast at 400. i toss them around one time in the middle.

                    alternatively, i finish them on the top of the stove, using half oil and half butter. it's faster, so if i'm in the kitchen anyway i do that. when they are done i add the garlic and the heat of the tatos cooks the garlic enough.

                    1. i use this recipe from cooking for engineers:
                      except at the end, i roast it for a good lot longer than they recommend. the potatoes can stand at least an hour in my oven.
                      the tip that suggests throwing in minced garlic after the cooking for extra garlickyness is absolutely worth it.

                      in my circle of friends, these are known as crack potatoes, because that's how addictive they are!

                      1. My Greek friend (who is not all that into spending alot of time in the kitchen actually!) does her family recipe Greek potatoes really simply. Cut up the potatoes, put them in a bowl with oil toss to coat, spread out in a long baking pan. Bake at 350 until brown. Sprinkle wtih fresh lemon juice and garlic salt - DONE !

                        Some pieces will be more brown and crispy, but it's like a pot roast - some people like the end piece.

                        1. When I have time, I cut them up and them steam the pieces before putting in the baking sheet. The steaming brings out some starch onto the surface which then creates and nice crispy exterior surface when roasted. I assume the par-boiling everyone else is doing probably has the same effect?

                          1. I've heard that it's best to use regular russets instead of red or Yukon gold or something. They develop a creamier texture from roasting.

                            When I roast potatoes, I peel them and just cut them into big chunks, about an inch thick. Then I parboil them for about five minutes and drain. While they're draining I put a couple tablespoons of olive oil in a cast-iron skillet with a couple chopped garlic cloves sprinkled in the oil, and stick it in the preheated (350) oven for a few minutes to get hot. Then I put the potatoes in the skillet, in a single layer, and sprinkle lightly with whatever seasoning I'm using (Lawry's Seasoned Salt, or salt and pepper, or a Mexican carne asada seasoning, or whatever). Into the oven they go for 15 minutes, then turn over and sprinkle again with seasoning, and back in there for 15 more minutes. Perfect.

                              1. My favorite advances for a normal oven-roast: using parchment paper lined sheets to keep them from sticking, and cutting open a whole bulb of garlic and roasting it on the sheet pan with the potatoes - the potatoes get all garlicky, and then you can scoop out the soft roasted cloves and toss with the finished spuds.

                                High heat also helps the crispyness - I started following these tips from cookthink: