Best Ever Roast Potatoes | Slimming Recipes (2024)

FAQs

What is the best oil to roast potatoes in? ›

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 hotter without imparting off flavors.

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.

In a video online, Gordon explained: “For crispy roast potatoes, you can depend on them, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina or flour, and then give them a good roughing up.”

Parboiling the potatoes is a good start, but if they're not getting crispy during roasting your temperature isn't high enough or there's too much moisture.

Is there a better oil for roasting potatoes? While many swear by duck or goose fat for the crispiest roast potatoes, olive oil is a fantastic plant-based alternative that offers a different but equally tempting flavour profile. Different olive oils have unique flavour profiles to experiment with.

Roast for 1hr until golden and crisp, and don't forget to turn them occasionally to ensure they cook evenly. Here's a few tricks to try to make them even more delicious. Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch.

If you skip the soaking stage, they don't get as crisp. It serves several purposes. If you've peeled them, there is often dirt on the peeled potatoes. Putting them in water is an opportunity to rinse them.

Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch. Offering you the choice of oil, duck fat, goose fat, or beef fat means you can get whichever flavor you want.

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.

How do you keep roast potatoes crispy? ›

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.

Red potatoes are great for roasting, cooking in soups, or boiling or steaming for potato salad. The waxy nature of the flesh means they'll maintain their shape, but it also means they will get gluey when overworked, so you'll want to choose a different potato for mashing.

Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy. Try placing oil in a spray bottle or using an aerosol to apply the oil to the potatoes. Lastly, ensure that the potatoes are dry before you add the oil.

1 Answer. Your result looks like too much water, and too high a roasting temperature for an even, golden crust. (The ones illustrated in the recipe don't look as if they achieve that, either). My way: Choose a floury, not a waxy, potato variety.

Dry matter – the non-water part of the potato – also varies. Too much and the potatoes will fall apart when they are cooked, too little and they will be soggy.

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.

You want to use an oil with a mild flavour for your roasties. We prefer olive oil, but you can opt for vegetable, canola or grapeseed oils instead.

However avocado oil has a higher smoke-point which helps the potatoes get crispy without burning. You can sub for extra virgin olive oil but just keep an eye on the potatoes making sure they don't burn.

Our extra virgin olive oil has a smoke point of around 210 degrees Celsius (410 F). Which makes it suitable for roasting a chicken whole or a joint of beef in the oven, baking a cake, a quiche or a pie, roasting potatoes or vegetables.