Name: The perfect roasted potato
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 kg potatoes ( skin on); 1 head garlic; 2 tbsp olive oil; pepper and salt; few sprigs of rosemary (oregano and/or thyme)

There are few things as satisfying as a really good roasted potato. Especially at this time of year, I’m pretty sure it’s one of the most popular side dishes. Want to know how to make the perfect roast potato with crispy skin and fluffy insides? Find out how to make perfect roasted potatoes every time.

The perfect roast potato

Remember I told you about the shoot I did with Eva where we also created this delicious steak tartare? As well as the main dishes, we also wanted to shoot some side dishes. These are often overlooked and while there is nothing wrong with going for the obvious Brussel sprouts or creamy mashed potatoes, roasted potatoes can go with just about any main course you have in mind. So time to make this simple side dish. First you have to find the perfect potato. Well, I live in the Netherlands, so I am pretty sure we have different varieties, but looking around I see that russet potatoes and idaho potatoes are often recommended when roasting potatoes. So if you’re not sure which to use, go with that. Keep in mind that if you want to keep the potato skins you do not want potatoes with a really thick skin.

Best roast potatoes

Now in order to make the most delicious roasted potatoes with a crispy potato skin there are a couple of steps to take. You can go for twice-baked potatoes if you want even more crispy but once baked will also be delicious. Stick with me while I explain the stepsl

Precook

Let’s say you are entertaining guests and you want to serve delicious roast potato with your main dish. I usually pre-cook them about 8-10 minutes before placing them in the oven. Depending on the size of your potatoes I cut them in halves or quarters. Even bigger potatoes can also be chopped in 8. It helps if you keep the sizes fairly even for best results.

Once cooked, drain and let them steam dry a little bit.

Use a large enough baking sheet so that the potatoes are not overcrowded. Place the oven rack in the middle of the oven and generously sprinkle the potatoes with olive oil and sea salt. Instead of olive oil using duck fat is insanely delicious, if you happen to have that on hand. I like to add a whole bulb of garlic, rosemary, thyme and oregano. For the garlic chop of the top and roast it at the same time as the potatoes. The potatoes will get some of the flavor and you can use the garlic later on as a spread for the potatoes.

Twice roasted

Now you place the potatoes in the oven and let the potatoes roast for about 30 minutes or until golden and crispy on the outside. If you want even more crispy edges to your roasted potatoes you can take them out of the oven about halfway through the proces. Squash the potatoes with a potato masher (not too hard, you don’t want to actually mash them!) so they break up and flatten a bit. Now sprinkle again with olive oil and place back in the oven for the remainder of the time.

Doing this will get you even more crisp edges and is my absolute favorite way of making roasted potatoes. The total cooking time will depend on the size of your potatoes, so make sure you check one or two before taking them out of the oven.

It’s also a great thing to do if you want to spend less time roasting them when your guests have arrived. You roast them for the first half, take out of the oven and squash them gently. Leave out of the oven and once you’re ready for serving pop them back in the oven and finish the roasting proces.

Also check this post for cream cheese roasted potatoes for a different way of serving them. Or try these jacket potatoes too! The roasted potatoes work great with chicken liver and garlic too.

Can you reheat roasted potatoes?

Yes you can reheat roasted potatoes. Turn the oven back on to 400˚F (200˚C) and place the roasted potatoes on a baking tray. Cover with aluminium foil and reheat for about 10-15 minutes. Take the foil off and place back for an additional 5 minutes or so.

Do you have to cook the potatoes first?

You don’t have to but it does make the process faster and gives a better result in terms of fluffyness on the inside and crispness on the outside.

What is the best oil for roasting potatoes?

My absolute favorite is duck fat or goose fat. Bacon fat is also a great choice. But if you don’t have those go for a good oil. Coconut oil (odorless) or olive oil.

Do you salt the potatoes before or after roasting?

I always salt them prior to roasting but I read here that it is a better choice to do this afterwards. I still have to test this for myself. I never had an issue with a leathery outside but it’s interesting to test this.

More roasting:

Love roasting things? Check out these recipes as well!

5 from 1 vote

The perfect roasted potato

Prep time 10

Cooking time 40

Total time 50

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4 people

Ingredients

Metric – Us customary

Equipment

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baking tray

How to make the perfect roasted potato

Take a large pot, add water and salt to it and bring to the boil. In the mean time you cut the potatoes a bit smaller. It helps if they’re more or less evenly sized. Cut them in quarters or in half.
Preheat the oven to 200˚C (400˚F)
Cook the potatoes for roughly 8-10 minutes, drain and leave to steam dry slightly.
Spread them out over a baking tray and sprinkle with olive oil and pepper and salt. Use your hands to make sure it is all evenly distributed.
Divide the rosemary twigs and oregano over the potatoes. Slice the top of the ball of garlic and place on the baking tray as well.
Roast the potatoes in the oven for about 35-45 minutes. Turn them once or twice during the baking process.

Simone

Nutrition Information per portion:

Disclaimer:

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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