One of the reasons why we love potatoes so much is because they might just be the most versatile veggie ever. Mashed, fried, boiled, steamed; there’s nothing they can’t do!
When the festive season comes around, we think the best way to enjoy them is roasted – but we’ve all experienced the struggle of mastering the perfect roast potatoes. You know, the whole crispy-on-the-outside-fluffy-on-the-inside kinda vibe. So, we asked Curtis Stone (the Christmas feast expert) how to create the ultimate roast potatoes every single time, and he shared some of his no-fail secrets with us.
How do you get crispy roast potatoes? Curtis Stone answers:
Achieving the ultimate crispy roasted potatoes comes down to a few key steps, according to Curtis. First things first, it’s important to not overcrowd the tray, with Curtis saying: “you can’t put too many potatoes in the tray because they will steam. You want them to be dry, and that’s how you get them crispy on the outside, fluffy on the inside.”
Another trick to scoring that golden crunch on your spuds is the amount of oil used: “you need a lot of oil, and lay the potatoes on a non-stick tray or on top of baking paper.” Lots of oil… noted!
And lastly, Curtis revealed an unexpected trick that will ensure maximised crunch, saying that: “they need to be cut so there’s more surface area. This will give you more corners.” More corners equals more spots for crispiness!
1.5kg Red Royale potatoes, peeled, halved lengthways, then cut on sharp diagonal (each piece should be about 5cm)
1/4 cup (60ml) olive oil
60g butter, chopped
6 sprigs rosemary
6 garlic cloves, peeled
2 tbsp finely chopped fresh flat-leaf parsley
Method
Step 1: Preheat oven to 230C (210C fan-forced). Place a large heavy rimmed baking tray on bottom rack of oven while preheating.
Step 2: Place potatoes in a large pot of salted water and bring to a boil. Reduce heat to a simmer and simmer for 8 mins, or until potatoes are completely tender but not breaking apart. Drain potatoes into heatproof colander and place colander over pot. Place over low heat for 1 min to allow steam to evaporate.
Step 3: In a large bowl, toss drained potatoes with oil and season with 3 tsp salt (outside of potato pieces will break up some at this point – that is fine). Transfer potatoes to preheated baking tray, spreading potatoes in an even layer. Roast potatoes, without turning, for 30 mins. Continue roasting, turning occasionally, for 20-25 mins or until potatoes are crisp all over. Scatter butter , rosemary and garlic all around potatoes and shake pan to toss with potatoes. Roast for 10 mins longer.
Step 4: Remove potatoes from oven and toss with parsley . Season potatoes with salt and pepper. Transfer to a platter and serve.
Do you need to boil potatoes before roasting?
Boiling potatoes a little before roasting will help with achieving that golden, crispy exterior. It will help the oil get into the little cracks of the potatoes, giving it that extra crunch factor.
Which oil is best for roasted potatoes?
Any oil with a high smoke point is perfect for roasting potatoes. Think avocado oil, almond oil, canola oil, grapeseed oil, peanut oil, sesame oil and sunflower oil; they’ll all work great!
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.
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.
Neutral, low-cost oil such as vegetable oil, canola oil, safflower oil, peanut oil, corn oil, coconut oil, avocado oil, etc., work well for roasting. These oils have a high smoke point, allowing the potatoes to get very hot to achieve maximum crispiness.
Preheat a large shallow roasting tin in the oven until hot before adding the fat to the tin and heating for five minutes. Carefully add the potatoes, turning them in the fat until coated and scatter over the thyme sprigs. Return them to the oven and roast them for around 45 to 55 minutes until golden brown and crisp.
Roasted potatoes can become soggy if the water content in the potato isn't fully cooked. Different potatoes have different water content percentages. Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy.
Preheat the fat. While the potatoes parboil, add the oil or butter to the roasting pan, transfer it to the warm oven, and heat it for about 5 minutes before adding the potatoes. This allows the outside of the potatoes to crisp up nicely and not just absorb the cold fat when you put them in the oven.
The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.
Soaking your sliced potatoes in the ice water before roasting them in the oven can draw out extra starch, allowing the spuds to cook up extra crunchy on the outside.
A: This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.
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.
Is regular or extra virgin olive oil better for roasting? Regular olive oil, due to its higher smoke point, is better suited for roasting at high temperatures. Extra virgin olive oil has a lower smoke point and may impart a slightly bitter taste when exposed to high heat.
Just keep them in the oven, but turn the temperature to the lowest setting. Plan on serving the potatoes within 2 hours or your potatoes might dry out. If you keep the potatoes in the oven for more than a few hours, the potatoes can dry out and become chewy.
The key is to store potatoes in a cool dry place, like in the cabinet of a pantry, in a paper bag or cardboard box. It's important to keep potatoes at the cool, ideal temperature (but not, surprisingly, the fridge) to prevent them from turning green, getting soft spots, or pre-maturely sprouting.
To finish them off the following day, heat more oil in a tray and cook for about 15-30 minutes until golden and crispy (should be closer to 15 but sometimes this can take a while as the potatoes will be cold from the fridge).
Halfway through the roasting process, use a spatula to gently turn the potatoes. This step ensures even browning on all sides and prevents sticking. If you notice any potatoes starting to stick, gently release them from the pan using the spatula.
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