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Dec 29, 2008 05:23 AM

roasted potatoes

You know those great roasted potatoes that are crispy on the outside and wonderfully soft inside?
How do I get that to happen (temp and time, seasoning?)


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  1. There was a thread on this a few months ago. Methods vary, but mine is: Mix together olive oil (about 1/4 cup), dijon mustard (1 tsb), kosher salt, fresh ground spices, and herbs de Provence. If I have time, I also may add some minced garlic or onion. Coat quartered red potatoes in mixture and roast in a preheated oven at 450 for about 45 minutes, turning occasionally so all sides get browned.

    1 Reply
    1. re: masha

      "fresh ground spices" should read "fresh ground pepper."

    2. Agree with Masha's suggestions (I will have to try dijon with mine next time!).

      I generally use olive oil, rosemary, kosher salt, pepper and whole cloves of garlic (to ensure that the garlic does not burn during roasting). I might also suggest par boiling the potatoes prior to roasting. I've always had excellent luck when incorporating this extra step

      good luck!

      1 Reply
      1. re: jmullen1251

        When you say par boiling, how long does that mean (half time or what)?

      2. You could also parboil white roasting potatoes and then toss in hot goose fat heated in oven. Then roast. Very popular way to cook potatoes in the UK. There you can buy the goose fat in supermarket in containers.

        1 Reply
        1. re: cathodetube

          Nigella suggests the same, except half way through the 60 minute cooking time (in a really hot oven -- 450 or 500 -- she bashes up the taters a bit so there is more surface area and texture to get crunchy. I tried this method (fingerlings with olive oil mixed with a little bacon fat, salt, pepper and garlic) for Christmas and they were wonderful.

        2. Use Yukon Golds or the like. Parboil the potatoes, drain. When dry but still hot, toss them with your oil mixture. Banging them around a bit is fine-- the soft edges are sooo good when browned. I also really like the dijon mustard in the mix. I like them best tossed around a chicken in a hot cast iron skillet (make sure the pan isn't swimming in chicken fat), but any heavy sheet pan works. Hot oven- 425-450.

          1. I recently tried a stove top version. Put yukon golds single layer in a covered skillet, add chicken stock to a depth of ~1", cover and simmer, cook until tender, remove lid, add 3-4T of butter (depends on how many potatoes) and cook until chicken stock has evaporated, then push each potato until is cracks, cook until there is a crust on the bottom, turn potatoes and cook until a crust is formed.

            1 Reply
            1. re: Alan408

              I saw a recipe like this in Cook's Illustrated and tried it. It turned out really well. The insides were really creamy and the outsides were crusty and they had great flavor. I think I sprinkled some cut chives over. I made this for a potluck and we had leftovers that went well with everything. Am planning to make another big batch to have for the week, because it's good as a side with almost anything.