Oven Roasted Potatoes
Roasted potatoes are a classic and versatile side dish that delivers a satisfying combination of crispy exteriors and tender, fluffy interiors. Made by tossing potatoes in olive oil and seasoning them with herbs and spices such as rosemary, garlic, salt, and pepper, the potatoes are then roasted in a hot oven until they achieve a golden-brown, crispy crust. The high heat caramelizes the edges, enhancing their natural sweetness and flavour, while the inside remains soft and creamy. Whether served alongside a roast dinner, as part of a hearty breakfast, or on their own as a snack, roasted potatoes are a comforting and delicious addition to any meal.
In this blog post, you will learn how to make homemade roasted potatoes.
How to Make Oven Roasted Potatoes
Firstly, you are going to take the potatoes and peel them. Once peeled, cut them into three even pieces. Place the cut potatoes into a pot and fill with water until the potatoes are just covered with water. Put the pot on the hob and bring the water to a boil. Once boiling, reduce the heat slightly and let boil uncovered for two minutes. When the two minutes is completed, remove from the heat and drain the water through a colander. Return the potatoes to the pot and shake the potatoes vigorously until their sides are flaking. Line a baking sheet with parchment paper and place the potatoes in a single layer on the sheet. Cover with either olive oil or melted goose/duck fat and use a silicone pastry brush to evenly coat the potatoes. Season with salt and pepper and bake for one hour.
What are the Best Potatoes to Use?
The best potatoes for oven-roasted potatoes are those that strike a balance between a fluffy interior and a crispy exterior. Here are some top choices:
- Yukon Gold Potatoes:
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- Qualities: Yukon Gold potatoes are often considered the best all-around choice for roasting. They have a naturally creamy texture with a slightly buttery flavour. Their medium starch content allows them to crisp up nicely while maintaining a tender interior.
- Best For: A perfect balance of crispy and creamy, making them ideal for oven roasting.
- Russet Potatoes:
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- Qualities: Russet potatoes are high in starch, which makes them great for achieving a super-crispy exterior. They have a fluffy interior that contrasts well with the crispy crust.
- Best For: Ultra-crispy roasted potatoes with a soft, fluffy interior.
- Red Potatoes:
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- Qualities: Red potatoes have a waxy texture and thin skin, which makes them hold their shape well during roasting. They don’t get as crispy as Yukon Gold or Russet, but they have a firm and smooth texture inside.
- Best For: Roasting with the skin on, and when you want potatoes that hold their shape well.
- Rooster Potatoes:
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- Qualities: Rooster potatoes are versatile with a slightly waxy texture. They have red skin and yellow flesh, which gives them a nice balance of crispy skin and tender interior when roasted.
- Best For: A mix of crispiness and fluffiness, with a slightly earthy flavour.
- Fingerling Potatoes:
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- Qualities: Fingerling potatoes are small, elongated, and have a waxy texture. They have a rich, buttery flavour and roast up with a crisp skin while maintaining a dense, creamy interior.
- Best For: Gourmet or visually appealing roasted potatoes with a more delicate, creamy texture.
- Baby Potatoes (New Potatoes):
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- Qualities: Baby potatoes are small, young potatoes with a thin skin and a waxy texture. They roast beautifully and become crispy on the outside while staying firm and smooth inside.
- Best For: Smaller, bite-sized roasted potatoes that are easy to prepare and serve.
Olive Oil vs. Goose Fat/Duck Fat
When choosing between olive oil and goose or duck fat for roasted potatoes, each option brings unique qualities to the dish:
Olive Oil:
- Flavour: Olive oil imparts a light, slightly fruity flavour to the potatoes. It allows the natural taste of the potatoes to shine while adding a subtle richness.
- Health: Olive oil is rich in monounsaturated fats and antioxidants, making it a heart-healthy choice. It’s lower in saturated fats compared to animal fats.
- Texture: While olive oil can produce crispy potatoes, the texture is generally lighter and less intense compared to animal fats.
- Versatility: Olive oil pairs well with a variety of herbs and spices, making it a versatile choice for everyday roasted potatoes.
Goose/Duck Fat:
- Flavour: Goose and duck fats bring a rich, deep, and savoury flavour to the potatoes. They add a level of indulgence and a distinctive, luxurious taste that’s more intense than olive oil.
- Health: Goose and duck fats are higher in saturated fats compared to olive oil, but they also contain beneficial monounsaturated fats. They are more calorie-dense and are typically considered a treat or special-occasion ingredient.
- Texture: These animal fats excel at creating ultra-crispy, golden-brown potatoes with a soft, creamy interior. The higher fat content and high smoking point contribute to a superior, crackling crust.
- Occasions: Goose or duck fat is often reserved for special meals, like holiday roasts, where their richer flavour and texture can be fully appreciated.
Conclusion:
- Olive Oil is ideal for lighter, everyday roasted potatoes with a healthier profile and a more subtle flavour.
- Goose or Duck Fat is perfect for when you want to elevate the dish with richer flavours and achieve the crispiest, most indulgent roasted potatoes, often for special occasions.
Ingredients
Potatoes: potatoes are the star of this dish, providing a starchy base that becomes wonderfully crispy on the outside while remaining tender and fluffy on the inside when roasted. Varieties like Yukon Gold, Russet, or Rooster potatoes work particularly well for their balance of starch and moisture.
Olive Oil: olive oil is essential for roasting potatoes, as it helps them achieve that perfect golden-brown, crispy exterior. It also adds a subtle, rich flavour that complements the natural earthiness of the potatoes and promotes even cooking.
Goose Fat: goose fat is a luxurious alternative to olive oil in roasted potatoes, known for its rich, savoury flavour and ability to create an exceptionally crispy, golden-brown exterior. Its high smoking point makes it ideal for roasting at high temperatures, resulting in potatoes with a deeply flavourful crust and a rich, buttery texture inside. Goose fat adds a unique, indulgent depth to the potatoes, making them particularly well-suited for special occasions or holiday meals.
Salt: salt enhances the natural flavour of the potatoes, bringing out their savoury qualities. It also helps to create a flavourful crust on the outside, making each bite satisfying and well-seasoned.
Black Pepper: black pepper adds a mild heat and a depth of flavour that pairs well with the other ingredients. Its subtle spiciness balances the richness of the olive oil and the earthiness of the potatoes, contributing to the overall savoury profile of the dish.
Tips
- Olive oil is a great everyday option for making roasted potatoes, but for special celebrations try using goose or duck fat on the potatoes.
- Use more olive oil as needed.
- Yukon Gold is the top choice for a well-balanced roasted potato.
- Russets are perfect if you prefer an extra crispy texture.
- Red and Fingerling Potatoes offer a waxy texture and are excellent for a firmer bite.
- Rooster Potatoes provide a versatile option with a rich flavour.
Roasted Potatoes
Ingredients
- 10 medium potatoes peeled
- 2 tbsp. olive oil
- 1 tsp. black pepper
- 2 tsp. salt
Instructions
- Take your potatoes and peel them. Next cut each potato into three even pieces and place them into a pot. Fill the pot with water until the potatoes are just covered. Place on a medium-high heat and bring to a boil.
- Preheat the oven to 400℉/200℃/Gas Mark 6.
- Once the pot has been brought to a boil, reduce the heat to medium, leave uncovered and boil the potatoes for about 2 minutes. Once the 2 minutes is up, remove from the heat and drain through a colander.
- Return the potatoes to the pot and shake the potatoes. As you shake the potatoes, they will begin to flake on the sides which is exactly what you want. When all of potatoes are flaked place them onto an oven sheet lined with parchment paper.
- Evenly place the potatoes so that they are in a single layer on the oven sheet. Drizzle the olive oil (or melted goose/duck fat) on top of each of the potatoes. Use a silicone pastry brush to spread the olive oil on top of each potato.
- Next, season with black pepper and salt.
- Place into the oven and bake for 1 hour.
Notes
In this blog post, you learned how to make oven roasted potatoes.