Ina Garten's Garlic Roasted Potatoes - Recipe Diaries (2024)

FAQs

How does Gordon Ramsay make the best roast potatoes? ›

In a video online, Gordon explained: “For crispy roast potatoes, you can depend on them, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina or flour, and then give them a good roughing up.”

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.

Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp.

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.

CRISPY SPUDS

To get really crispy roast potatoes, make sure the fat or oil is really hot before you add the potatoes.

Goose fat is one of the first choices for roast potatoes because first of all – it tastes nice! It has a really rich flavour compared to your more common vegetable oils. It's a bit like how cooking your roast potatoes in dripping from your turkey can add more flavour to your spuds too – they're both animal fats.

The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

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.

You can cut the potatoes the day before for easy roast potatoes, but ensure you aren't cutting them more than 12 hours ahead of time. Otherwise, they'll turn brown. Use cornflour as a coating. As mentioned, the key to perfect roast potatoes is a cornflour coating.

How do you keep roast potatoes warm and crispy? Don't. Let them cool. Just before you need to serve them (5–10 minutes, depending on how cool they are) put them in a hot oven, That should crisp them up nicely, and warm them too.

Why dry potatoes before roasting? ›

Some people suggest that you leave your boiled spuds to dry overnight before you roast. This is because the best crunch is the result of the driest potato hitting the hot fat.

Here, they explain how to master potatoes at home by identifying and troubleshooting the most common mistakes. 1. Roasting raw potatoes. Simply tossing raw potatoes into the pan before roasting will guarantee tough results because the high water content will steam out over the course of a long cooking time.

While all sorts of potatoes are delicious when roasted in the oven, Yukon Gold potatoes are arguably the best potatoes for roasting for many reasons. Yukon Gold potatoes have the perfect amount of starch, which means they soften well in the oven, while their partially waxy texture helps them maintain their shape.

We tasted the potatoes and agreed that post-salting is better than pre-salting. Salting before or after clearly makes a difference. The outside of the post-salted potatoes is more crispy and has a nice bite to it, whereas the outside of the pre-salted potatoes is tough and leathery.

Meanwhile, the alkaline water helps the exteriors of the potatoes break down more, creating much more of the starchy slurry that leads to an extra-crisp exterior. About a half teaspoon of baking soda for two quarts of water was the right amount.

Carefully add the potatoes to the hot tray along with the garlic and rosemary. Toss to coat in the fat and spread out in a single layer so they cook evenly. Roast for 40-45 minutes, turning every 15 minutes, until crisp and golden brown. Season with sea salt and freshly ground black pepper to serve.

Gordon Ramsay's best recipes include Beef Wellington, Coq au Vin, Beef Stroganoff, Chicken Piccata, Rack of Lamb, Baked Salmon with Lemon and Dill, Shrimp Scampi, Beef and Guinness Stew, Spaghetti Carbonara, and Beef Burgundy.