How To make Roasted Potatoes
1 1/2 lb Idaho potaotes, peeled and
Cut into 1-1/4-inch chunks 3 tb Rendered goose or duck fat
(I use olive oil) 1 tb Chopped fresh parsley
2 ts Chopped fresh garlic
Chopped by HAND Coarse (Kosher) salt Contributed to the echo by: Janice Norman Originally from: "The Cooking of Southwest France", Paula Wolfert 1. 2-1/2 hours before serving: Preheat oven to 300 deg. F. 2. Cook potato chunks in boiling salted water for 3 minutes. Drain completely and shake dry in a collander. 3. Melt fat in a baking dish and add potatoes in 1 layer. Bake 2 hours, turning the potatoes in the fat from time to time. Allow all sides to turn crusty brown. 4. Raise the temperature to 375 deg for the last 15 minutes of baking. Just before serving, sprinkle with salt, parsley and garlic. NOTE: During the first hour of baking, the potatoes will remain colorless. DO NOT attempt to raise the oven temperature during this time. Serves: 4. Preparation time: 10 mins. Baking: 2-1/4 hours.
How To make Roasted Potatoes's Videos
Why Aren't Your Potatoes Crispy Enough?
These taste especially good when you throw a ton of minced assorted herbs at them. Here's the original recipe:
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You will never eat Crispy Roast Potatoes ANY other way!! | Chef D Wainaina
These super crispy roast potatoes come together in 3 simple steps, first blanch, shallow fry and finish in the oven.
I enjoy these potatoes occasionally and they are just so delicious.
INGREDIENTS
2 lb. Yukon gold potatoes, peeled , washed and cut in halves .
1 Lemon , cut in half
1 Tsp Mixed herbs ( Thyme, rosemary and oregano ) or Italian seasoning
1 Tsp Kosher salt
1 Tsp Ground black pepper
1/2 Tsp Chili powder
1/4 C Vegetable oil
Fresh Cilantro, chopped for garnishing
These Are The Best Roasted Potatoes In The World | Epicurious 101
Professional chef and culinary instructor Frank Proto returns, this time demonstrating how with a little know-how and a couple of extra steps, you can make the best roasted potatoes you've ever had.
Director/Producer: Mel Ibarra
On Set Director: Jen Osaki
Director of Photography: Kevin Dynia
Editor: JC Scruggs
Chef: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun Huh
Culinary Associate Producer: Christina Aiello
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kyle LeClaire
Audio: Lily Van Leeuwen
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
--
0:00 Roasted Potatoes 101
0:23 Chapter One - Prep Potatoes
2:05 Chapter Two - Parboil
3:48 Chapter Three - Frying
6:00 Chapter Four - Roasting
7:50 Time To Taste
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Perfectly Roasted Potatoes at Home With/ Without Oven
Make Perfectly Roasted Potatoes at Home With/ Without Oven
Roasted potatoes are basically well cooked/baked potatoes which have a crispy outside and a fluffy inside. Roasted potatoes are normally served as a side dish and you can serve them with butter, cheese or sour cream.
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Roasted Potatoes Recipe [no oven] - Cafe Style with Secret Ingredient - CookingShooking
Hey Foodies, Today I am sharing Roasted Potatoes Recipe... With a secret ingredient for crispiness.. Made in Cafe Style :)
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Ingredients:
Potatoes - 10-12 small
Garlic - 6 cloves
Butter - 1 1/2 tbsp
Chili Flakes - 1 tsp
Mix Herbs - 1/2 tsp
Oregano Seasoning - 1/2 tsp
Salt - 1/2 + 1/2 tsp
Coriander Leaves - 1 tbsp
Rice Powder - 1/2 tsp
Kitchen Products I use:
Measuring Cup & Spoon Set -
Kitchen Weight Scale -
Instant Yeast - (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - (small pack)
Pizza Screen - (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable -
Good NonStick Pan -
Whipping Cream -
Oven For Baking - (28liter is good enough)
Microwave - (not good)
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Barefoot Contessa's 5-Star Garlic Roasted Potatoes | Barefoot Contessa | Food Network
Ina calls her Garlic Roasted Potatoes 'the easiest potatoes in the world.'
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Garlic Roasted Potatoes
Recipe courtesy of Ina Garten
Total: 1 hr 10 min
Prep: 10 min
Cook: 1 hr
Yield: 8 servings
Level: Easy
Ingredients
3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley
Directions
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
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Barefoot Contessa's 5-Star Garlic Roasted Potatoes | Barefoot Contessa | Food Network