Oven Roasted Potatoes
Roasted potatoes are a classic side dish that has a crispy exterior and fluffy interior. These potatoes are great to serve with a roast dinner or on their own as a snack. Crispy on the outside and fluffy on the inside!
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 have a good balance between a fluffy interior and a crispy exterior.
- Yukon Gold Potatoes
- Russet Potatoes
- Red Potatoes
- Rooster Potatoes
- Fingerling Potatoes
- Baby Potatoes
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 is the most convenient of the two, but if you collect your own fat from either your cooked goose or Cooked Duck, you can store that and use it when making your roasted potatoes.
Olive Oil:
- Flavour: Olive oil imparts a light, slightly fruity flavour to the potatoes. It allows you to taste natural potatoes while adding a subtle richness.
- Health: Olive oil is rich in monounsaturated fats and antioxidants, making it a heart-healthy choice. It is 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 is 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.
In conclusion Olive Oil is ideal for lighter, everyday roasted potatoes with a healthier profile and a more subtle flavour. Goose Fat 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. It provides a starchy base, and they become wonderfully crispy on the outside and remain tender and fluffy on the inside.
Olive Oil: olive oil is essential for the potatoes to achieve that golden-brown crispy exterior.
Goose Fat: goose fat is the luxurious alternative to olive oil in roasted potatoes. You can also keep the duck fat off of cooked Duck Breast and keep it for roasted potatoes.
Salt: salt enhances the natural flavour of the potatoes.
Black Pepper: black pepper adds a mild heat that pairs well with the other ingredients.
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.