How to Make Perfect Roasted Potatoes (English Style Roast Potatoes) - forget mashed!...roast those potatoes! Learn how to create a crispy outside with a steaming fluffy inside every time. Great with roast chicken, beef or pork and wonderful served with roasted garlic and sour cream. So delicious.
Author: Barry C. Parsons
Recipe type: Side Dish
Serves: Serves 4-6
Recipe type: Side Dish
Serves: Serves 4-6
Ingredients
6 medium sized russet potatoes, peeled
¼ cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)
½ tsp kosher salt
½ tsp cracked black pepper
1 whole garlic bulb broken into about 4 pieces (optional)
6 medium sized russet potatoes, peeled
¼ cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)
½ tsp kosher salt
½ tsp cracked black pepper
1 whole garlic bulb broken into about 4 pieces (optional)
Instructions
Parboil the potatoes in salted water for about 5 minutes. Some people prefer to boil them longer; up to 8 minutes or so. This will produce a thicker and crispier jacket to the potato if you prefer.
Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.
After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the olive oil, salt, pepper and garlic cloves.
Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick.
Roast the potatoes for about 1¼ to 1½ hours or until they are nicely golden brown all over, turning them every 20 minutes or so.
After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it.
The roasted garlic will have to be removed before the potatoes are finished as it generally cooks faster. 45 minutes or less should be enough to fully cook the roasted garlic.
Parboil the potatoes in salted water for about 5 minutes. Some people prefer to boil them longer; up to 8 minutes or so. This will produce a thicker and crispier jacket to the potato if you prefer.
Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.
After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the olive oil, salt, pepper and garlic cloves.
Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick.
Roast the potatoes for about 1¼ to 1½ hours or until they are nicely golden brown all over, turning them every 20 minutes or so.
After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it.
The roasted garlic will have to be removed before the potatoes are finished as it generally cooks faster. 45 minutes or less should be enough to fully cook the roasted garlic.
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