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Oct 16, 2008 01:33 PM

My roast potatoes stink!

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.

     - 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.