Easy Oven Roasted Potatoes Recipe and Video - CopyKat Recipes (2024)

FAQs

Easy Oven Roasted Potatoes Recipe and Video - CopyKat Recipes? ›

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.

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.

If roasted potatoes lack their crunchy sheen, overcrowding is usually the culprit. Just as overcrowding bacon or mushrooms in a saucepan causes disappointingly mushy results, placing potatoes too close to each other on a baking sheet will prevent them from crisping while they roast.

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.

The potatoes cook on the inside when you parboil, so the baking time is basically crisping them up to perfection, which we do at a high oven temperature. If the potatoes are raw, when you use a high temperature, the outside of the potatoes will burn before the inside cooks.

Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch. A tablespoon is all you need! Throw in some whole, unpeeled garlic cloves or a handful of herbs (thyme, sage or rosemary all work well) with the potatoes when adding them to the hot roasting tin.

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.

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.

Arrange cooked potatoes on a baking sheet in a single layer (if desired, line with parchment paper). Cover pan with aluminum foil and place in hot oven. Cook for 20 minutes, and then remove foil and let them go for another 5-10 minutes or until they are the crispy potatoes you are looking for.

What does cornstarch do to potatoes? ›

When the corn starch comes into contact with the hot oil, it forms a barrier that traps moisture within the potato while also developing a crunchy crust. This results in fries that are both tender on the inside and crispy on the outside, mimicking the texture of fries you might find in restaurants.

If you want to make this roast potatoes day before recipe and keep the potatoes crispy, ensure you put them in hot oil before baking them. This will help the potatoes stay crispy. If you're preparing roast potatoes in advance and find they have gone soggy in the fridge.

Bring to a boil, then reduce to a simmer.

Place the pot over medium-high heat and bring to a boil. Once boiling, reduce the heat to a bare simmer. Do not cover. (Covering changes the environment in the pot and can make the potatoes turn mushy.)

If you're cooking the potatoes after they've been in the fridge, the cooking time may be a little longer than normal as the potatoes will be cold. If you are cooking a whole roast dinner and are in and out of the oven you may find your roasties take a little longer.

For roasting: Pat the potatoes completely dry before adding oil and putting them in the oven, says Welsh. For frying: Rinse after soaking to rid the potatoes of excess surface starch, then drain and dry well. For boiling: Potatoes can be placed directly into the cooking pot after being drained.

First let's talk about why cut potatoes need to be immersed in water to begin with. The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.

Potatoes don't need to be soaked before they're cooked unless they've been prepared in advance and are just waiting to be cooked. The water shouldn't be salted as all as it leaches vitamins from the potatoes, poses a health risk in large and continued amounts and detracts from taste.

But how long should your potatoes soak to achieve this result? If you're pressed for time, the slightly sticky, cut potatoes should be soaked for a minimum of 15 minutes. However, a longer soak time may allow more starch to be removed.