Easy roasted potatoes

Easy roasted potatoes

I don’t know if it’s just me, but when I hear “roasted potatoes” I don’t typically look forward to the dish.

It’s often the case that the skin of the potatoes is chewy, almost hard, greasy, while the interior is not as soft and fluffy as you would want the potato to be.

I tackle these problems with my two easy methods below. My roasted potatoes will have nice crunchy exterior (not chewy and unpleasant) and fluffy delicious interior.

If you are like me, and you are not a fan of roasted potatoes you may get with a one-sheet supper type recipe, let this recipe change your mind and get you to like roasted potatoes!

This technique is adapted from Great British Chefs.com.

DifficultyBeginner

Yields2 Servings

 Russet potatoes, cubed
 olive oil
 kosher salt to taste
 pepper to taste

1

Preheat the oven to 425. Place potatoes in a pot, cover with cold water and add about a teaspoon of kosher salt.

2

Option # 1. Bring cubed potatoes to a boil in a pot of salted water. Reduce the heat and simmer until they are nearly cooked – 10-15 minutes. Drain. Season with kosher salt and shake the pot (to break up the edges a bit to promote crispier skin.) Sear potatoes (in an oven safe skillet) for about 3 minutes per side in oil over medium high heat to achieve golden colour and crisp texture. Lightly drizzle with olive oil, transfer the skillet to the oven and bake at 425 until cooked through and golden all around.

3

Option # 2. Simper version of this is to boil potatoes in a pot of salted water for 5 minutes until they are softened on the outside and nowhere near being cooked through. Sprinkle with kosher salt and shake the pan, again to promote crispiness of the skin. Place potatoes on a rimmed baking sheet and drizzle with some olive oil and roast for about 45 minutes at 425.

Ingredients

 Russet potatoes, cubed
 olive oil
 kosher salt to taste
 pepper to taste

Directions

1

Preheat the oven to 425. Place potatoes in a pot, cover with cold water and add about a teaspoon of kosher salt.

2

Option # 1. Bring cubed potatoes to a boil in a pot of salted water. Reduce the heat and simmer until they are nearly cooked – 10-15 minutes. Drain. Season with kosher salt and shake the pot (to break up the edges a bit to promote crispier skin.) Sear potatoes (in an oven safe skillet) for about 3 minutes per side in oil over medium high heat to achieve golden colour and crisp texture. Lightly drizzle with olive oil, transfer the skillet to the oven and bake at 425 until cooked through and golden all around.

3

Option # 2. Simper version of this is to boil potatoes in a pot of salted water for 5 minutes until they are softened on the outside and nowhere near being cooked through. Sprinkle with kosher salt and shake the pan, again to promote crispiness of the skin. Place potatoes on a rimmed baking sheet and drizzle with some olive oil and roast for about 45 minutes at 425.

Roasted Potatoes

Happens to be Vegetarian, Vegan and Dairy-Free.

Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.

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