Roasted potatoes are very easy to cook, taste great with or without sauces, and they are perfectly suited for cold autumn and winter evenings. However, many people have a problem to make this dish.
According to the legend, potatoes first appeared in Europe in 1590, thanks to Walter Raleigh. And probably they were “sweet potatoes" with the orange pulp, which are also called yams. They are usually prepared the same way as ordinary potatoes; and due to their sweet taste, these potatoes can be well combined with spices.
Roast potatoes are very suitable for your Christmas table. You can choose any meat you like may be turkey, pork or poultry. For the gourmets – seafood will also make a delightful mix with roasted potatoes.
Roasted potatoes are so easy to make, but still, you need to know some things when you want to get perfect roasted potatoes. Whatever you use for cooking, in the end it is all about the same – a crispy curd outside and a gentle lightness inside. So, how to achieve it? The following paragraph will explain it!
Roasted Potatoes Tips
- Don’t toss raw potatoes straight in the pan for roasting – you will end up with no success because of the high content of water which will steam out. To reach perfect roasted potatoes with crispy outside and soft creamy inside - boil potatoes until three forth cooked. You can check if potatoes are ready in the following way - when a knife tip can pierce the potato, but it won’t slip off when picked up then it is cooked until the needed consistence. Before the actual roasting – dry your potatoes in the oven (200 °C) for about half an hour.
- Always pre-heat the oven first, then add some oil and heat it a little bit. And only then you can put potatoes. This will prevent sticking them to the bottom of a roasting pan.
- Try to put the potatoes in a single layer with some space between them – this way they will cook evenly.
- Wait until potatoes get brown on one side – only then you can turn them over. Turning potatoes over many times will bring you to the not so good result in the end.
- Oil should just cover the bottom of the pan – otherwise your potatoes will be fried and not roasted.
- Waxy potatoes don’t fit for roasting. The best potatoes which can be roasted are Yukon golds and German butterballs or fingerlings.
