Infusing the oil or fat with garlic and herbs gives the potato crust extra flavor.The Brits get a bad rap for their cuisine, and in some cases rightfully so—the beef cooked until gray and the gravy-made-from-granules that I ate every Sunday while staying in England were not the height of culinary greatness— but dang if there aren't a lot of things they do better than almost anyone else.I'm talking savory pies, fried fish, Yorkshire puddings, and roasted potatoes.Boil chunks of potato until they're just tender, toss them none-too-gently with fat (ideally beef drippings) to rough up their surface, then roast them until they're crisp and crackling.This year, I decided to reexamine the method from the ground up with the idea of completely maximizing that crisp-to-creamy contrast in each chunk of roast potato, testing and retesting every variable, from cut size to potato type to boiling and roasting methods.This time around, I wanted to maximize the contrast between the center and the exterior even more, so I decided to leave the potatoes in really large chunks.Red potatoes roast up very dark because of their very low starch content, but have difficulty getting crisp.In my previous roast potato recipe, I recommended adding a splash of vinegar to the water for the initial boil.Pectin begins to break down at around 183°F (84°C), but its breakdown is also greatly affected by the relative pH of the cooking medium.To demonstrate this, I cooked four potatoes in water at various pH levels, ranging from slightly acidic to neutral to very alkaline.Similarly, I add a splash of vinegar to my French fries to get them to cook fully without collapsing.It's especially true for larger chunks of potato, because heat can take a good deal of time to travel through to the core.For instance, take a look above at two Yukon Gold potatoes that I boiled and roasted in a completely identical manner.Don't worry—you can make great oven roast potatoes regardless, but this does mean that you're going to have to rely on your eyes and nose, using a timer only as a very rough guideline.At the start, the potatoes are a little delicate, and trying to shake them or move them too early can result in the bottoms sticking to the sheet pan.I found that if I left them alone for the first 20 minutes or so, I could then use a thin metal spatula (or my fingertips) to pry them up off the pan and give them a flip.I like to let them get nice and dark to maximize that contrast between crisp exterior and creamy center.Simply tossing the boiled potatoes with chopped herbs and garlic works okay, but it's not ideal.The high heat and long roasting time tend to burn the garlic, giving the potatoes a slightly acrid flavor.You end up with roast potatoes that have an incredibly crisp crust, with plenty of textural variety and lots of microscopic nooks and crannies for flavorful bits of garlic and herbs to plant themselves. .
Best Potatoes You'll Ever Taste Recipe
I found that after I got my potatoes done and ready to coat with the sauce, there wasn't enough to cover them all.I also added 1T of fresh grated parmesan cheese each time I made this. .
Melt in Your Mouth Potatoes — Let's Dish Recipes
These Melt in Your Mouth Potatoes were no exception, and just as I expected, my whole family loved them.These potatoes are roasted in a butter and herb mixture for a crispy outside, and then chicken broth is added towards the end of cooking to make the insides soft and tender.It really helps crisp up the outsides, and somehow makes the potatoes seem a little extra special.I’ve made this dish with Russet, red and Yukon Gold potatoes and each one has been wonderful in its own way.In fact, I started to make another batch straight after as I had halved the recipe.~ Michelle I’m pretty sure this potato recipe is the best I’ve ever eaten or ever made.Be sure to save this Melt in Your Mouth Potatoes recipe to your favorite Pinterest board for later.Produce: Yukon Gold potatoes, garlic, fresh parsley.Continue to Content Melt in Your Mouth Potatoes Yield: 6 servings Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes With crispy outsides and soft, fluffy insides, these roasted potatoes practically melt in your mouth.Print Ingredients 3 pounds Yukon Gold potatoes, peeled.2 tablespoons fresh chopped parsley Instructions Place oven rack in upper-middle position.In a small bowl, combine melted butter, thyme, rosemary, salt, and pepper.Cut potatoes into 3/4 to 1 inch thick slices, discarding ends.Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Get the Recipe Creamy Herb Roasted Fingerling Potatoes Roasted fingerling potatoes are tossed with a creamy garlic and herb sauce in this unique side dish.Get the Recipe Greek Style Red Potatoes Chunks of red potato are roasted in lemon juice, olive oil, spices and chicken broth in this flavorful side dish the whole family will love.Get the Recipe Moroccan Roasted Potatoes Potatoes are tossed with olive oil, cumin, turmeric, cinnamon, paprika and other seasonings in this uniquely spiced side dish the whole family will love.Get the Recipe Parmesan Garlic Roasted Potatoes A simple yet delicious recipe for roasting almost any kind of potatoes, featuring garlic salt, fresh parsley and grated Parmesan cheese.Get the Recipe Browned Butter Roasted Potatoes Browned butter and a hint of sugar give these roasted potatoes an extra special sweet and nutty flavor that everyone will love. .
Crispy Leaf Potatoes (Best Roasted Potatoes Ever)
Imagine layers upon layers of super crispy potatoes that taste like potato chips, seasoned with rosemary, butter and salt.Use a Mandoline Slicer to slice the potatoes to thin pieces.Dab off the moisture on the potato slices with paper towels.The original recipe by Donna Hay calls for duck fat.Any foodies who have tried duck fat with roasted potatoes will never go back to butter again.Crispy leaf potatoes is an amazing side dish any time of the year.I recommend the following OXO Good Grips Adjustable Handheld Mandoline Slicer.For a wholesome meal and easy weeknight dinner, I recommend the following recipes. .
Best Breakfast Potatoes Ever
Raise the heat to 500 degrees and bake until crisp and brown, 15 to 20 minutes, tossing twice.This ingredient shopping module is created and maintained by a third party, and imported onto this page.You may be able to find more information about this and similar content on their web site.I shared this recipe with you a couple of weeks ago in stripped-down, printable form, but I’m just now getting around to doing the step-by-step for you.So until I took the photos of the process yesterday, these potatoes actually didn’t even exist.I thought they existed all those times I made them for my family and they ate them and told me how much they like them, but little did they know they were just eating air.You need red potatoes, onions, garlic, and bell peppers.Lop off the top and bottom of a couple of green bell peppers.Cut chunks of the good stuff around the stem, and pull out the innards.Do the same with a couple of red bell peppers: Cut into large chunks….The combo of olive oil and butter is luscious and fabuloso and gives me reason to live.(Note: You can, like, totally cut this recipe in half if you don’t have a houseful of cowboys and cowgirls to feed.).A couple of times, pull the pan out a bit and use a spatula to toss the potatoes around.Roast the potatoes at 500 for a good 15 to 20 minutes, tossing it a couple of times, until the taters are nice and golden with little dark bits here and there. .
The BEST Baked Potato Recipe
Today, I thought we could go back to the basics and review a simple skill that every good cook should master….Those baked potatoes whose skins are irresistibly golden and crispy, with a satisfying hint of crunchy salt in each bite.Those baked potatoes whose insides are perfectly light and fluffy and steamy, ready to enjoy with a dash of fresh chives or maybe loaded up with all of your favorite toppings.And the good news for us all is that perfectly baked potatoes are actually incredibly easy to make.All you need are 4 easy ingredients, a few minutes of active prep time and a piping hot oven.Then before you know it, the best baked potatoes of your life will be ready to serve and load up with your favorite toppings in no time.The skins of Russet potatoes are nice and thick, which allow them to crisp up perfectly in the oven.And the insides are starchy, which make for an extra fluffy and sweet filling.The skins of Russet potatoes are nice and thick, which allow them to crisp up perfectly in the oven.I recommend using coarse Kosher salt, in order to add a bit of a crunch to the potato skins.If you happen to own a wire cooling rack, I highly recommend placing one on top of a baking sheet, so that the potatoes can cook evenly on all sides.For the first round, bake for about 25 minutes, until the skin starts to feel dry and slightly wrinkly.Then very carefully, use an oven mitt to squeeze the potato (it will be hot) to check for doneness.If the insides are nice and soft and give under pressure, remove the potato from the oven.Finally, slice the potato open lengthwise with a paring knife, give it a good squeeze to open it up, fluff the insides with a fork, add your favorite seasonings or toppings.Here are some answers to a few of the most popular questions we have received over the years about how to make baked potatoes….You can use the same ingredients to make a microwave baked potato, but it will not have the same crispy skin and fluffy insides.You can use the same ingredients to make a microwave baked potato, but it will not have the same crispy skin and fluffy insides.Classic loaded baked potato : topped with cheddar cheese, bacon, sour cream, and/or green onions.topped with traditional chili or vegetarian chili, plus cheddar cheese, sour cream, green onions and/or avocado Guacamole baked potato: topped with a generous scoop of guacamole, plus optional extra cheese and/or crumbled tortilla chips. .
Scalloped Potatoes Recipe
In this side dish, thinly sliced potatoes and onions are layered in an easy homemade cream sauce and baked until tender, golden, and bubbly.Thought to have originated in England, the word ‘scallop’ is basically a definition for how the potato is sliced.Thin and uniformly cut potatoes are layered in a casserole dish and then covered with a seasoned onion cream sauce and baked.A quick cream sauce made with flour, butter, milk and broth.Remove foil and bake a bit more, this step creates the delicious brown top on the scalloped potatoes.evenly to ensure the scalloped potatoes cook evenly Use a mandoline to make this job extra quick (a $25 mandoline like this one does a great job and will save you lots of time).A roux just means to cook fat (in this case butter) and flour and add liquid to make a sauce!A roux just means to cook fat (in this case butter) and flour and add liquid to make a sauce!Cover with foil while it bakes, this allows it to steam and the will potatoes to a bit faster.To make these ahead of time (and keep cooking fast on the day of serving) we have tested partially baking them with great results.Remove from the oven and cool completely on the counter (leave them covered, the steam will help to finish cooking).Tender potatoes in a creamy onion sauce baked to golden perfection.The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk.Place ⅓ of the potatoes in the bottom and season with salt and pepper.Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender.Copying and/or pasting full recipes to any social media is strictly prohibited.The sweetness of the onions and milk is the perfect addition to these sliced potatoes!These potatoes will keep in the fridge for about 4 days and reheat well in the microwave, oven or in a frying pan!If making a freezer meal, the best way to freeze scalloped potatoes is to not fully cook them all way, but leave them a little undercooked.Then, once they are cooled in the fridge, portion them out the way you want to and wrap carefully before putting in the freezer.In this case, these scalloped potatoes freeze well, although I do find they sometimes break apart a bit when reheated but they still taste great! .
The BEST Mashed Potatoes!
These homemade mashed potatoes are perfectly rich and creamy, full of great flavor, easy to make, and always a crowd fave.It has come to my attention that in nine years of blogging, I have somehow neglected to share with you my go-to recipe for this most classic of classic side dishes, which simply will not do with Thanksgiving — the ultimate celebration of side dishes — just around the corner.These mashed potatoes are indulgently buttery, creamy, tangy, and made with a subtle hint of garlic (or you’re welcome to add much more, if you’d like).Alright, before we get to the actual recipe, here are a few essential mashed potato tips to always keep in mind:.Some people have a strong preference for starchy Russet potatoes or waxy, buttery Yukon golds.It’s actually a tip I picked up from The New York Times years ago, and I’m convinced that the mixture gives you the best of both worlds.Or maybe the tip should be, don’t multitask too much near the end of the potatoes’ cooking time.As soon as a dinner knife can be inserted easily into a potato with minimal resistance, they’re ready to go.Or maybe the tip should be, don’t multitask too much near the end of the potatoes’ cooking time.As soon as a dinner knife can be inserted easily into a potato with minimal resistance, they’re ready to go.Hold the stockpot handles with oven mitts, and gently shake the pan for about 1 minute to release some of the steam and moisture from the potatoes.Then remove the pan from the heat and set it aside, and your potatoes will be ready to mash Don’t overmix!We will use fine sea salt to season the potatoes both (1) in the water while they are boiling and (2) afterwards, when adding in the butter, milk and cream cheese.It gives you the best of both worlds — starchy and waxy potatoes — and they cook alongside one another beautifully.It gives you the best of both worlds — starchy and waxy potatoes — and they cook alongside one another beautifully.When serving these to a crowd, I like to add just 2-3 cloves to give just a subtle undertone of garlic to the recipe.Be sure that your cream cheese is room temperature and cut into small 1-inch chunks, for easy melting into the potatoes.I always grew up making mashed potatoes with cream cheese and enjoy the slight extra tangy and creaminess that it adds.Be sure that your cream cheese is room temperature and cut into small 1-inch chunks, for easy melting into the potatoes.(If you only have iodized table salt on hand, note that its flavor is different and stronger so you will need to use a bit less.).(If you only have iodized table salt on hand, note that its flavor is different and stronger so you will need to use a bit less.).Toppings (Optional): I like to sprinkle on some chopped chives or green onions, for some extra color and freshness.Then transfer them to a large stockpot full of cold water until all of the potatoes are cut and ready to go.Pro tip : If you are prepping ingredients for a big meal ahead of time, the potatoes can chill in the cold water for up to 4 hours before boiling.Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes.Fold each addition in until just combined to avoid overmixing, or else you will end up with gummy potatoes.One final time, adding in extra salt (plus black pepper, if you would like) to taste.To make your mashed potatoes extra garlicky, feel free to double or triple the amount of garlic added to this recipe.You can either store this in the fridge, or just add in a couple of ice cubes every few hours to keep the water cold.If you would like to prep just the raw potatoes ahead of time, they can hold in a stockpot (or large bowl) of cold water for up to 4 hours.You can either store this in the fridge, or just add in a couple of ice cubes every few hours to keep the water cold.Make ahead and refrigerate, then rewarm: If you are cooking your mashed potatoes longer in advance, transfer them to a large bowl and cover with plastic wrap or an airtight lid (leaving at least an inch of space between the surface of the potatoes and the wrap/lid).Crock-Pot: Transfer potatoes to a slow cooker and heat on “high” for 1 hour, covered, or until hot.Instant Pot: Transfer potatoes to a pressure cooker and heat on the “warm” setting for 1 hour, covered, or until hot.Oven: Transfer potatoes to a large stockpot and heat, covered, at 350°F for 30 minutes or until hot.If you are cooking your mashed potatoes longer in advance, transfer them to a large bowl and cover with plastic wrap or an airtight lid (leaving at least an inch of space between the surface of the potatoes and the wrap/lid).Yield: 10 - 12 servings 1 x Print Recipe Pin Recipe Description These homemade mashed potatoes are perfectly rich and creamy, full of great flavor, easy to make, and always a crowd fave.ounces cream cheese, room temperature toppings: chopped fresh chives or green onions, freshly-cracked black pepper Instructions Cut the potatoes.Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance.Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes.Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in until just combined to avoid over-mixing.(Feel free to add in more warm milk to reach your desired consistency, if needed.).One final time, taste the potatoes and season with extra salt if needed. .
Perfect Roasted Potatoes Recipe
This method yields substantial hunks of potatoes that are beautifully golden on the outside and pillowy-tender on the inside.These roasted potatoes are lovely on weeknights and perfect for the holidays, especially when you add the optional rosemary.Sometimes, I load them up with some sour cream, chives, dill, flaky salt and pepper for a variation we could call ranch potatoes.I love to use a combination of red potatoes and Yukon golds for some interesting texture and color contrast.They are more dry on the inside, which makes them perfect for French fries, but not quite as suitable for roasting.Lastly, the chunks are big enough to offer contrast between the creamy interiors and the crisp exteriors—something you’ll miss if you slice them any smaller.We’ll add garlic powder for some subtle but irresistible flavor and salt because it brings out the potatoes’ best.While the potatoes bake, the rosemary simmers in the hot oil and infuses the dish with herbal notes.First, make sure to arrange the potatoes in an even layer with their flat sides flush against the pan so they can turn golden.Roast for 40 t0 45 minutes, stirring halfway, until the potatoes are deeply golden on the undersides and a little shrunken and pillowy. .
