How Do You Do Your Roast Potatoes?

[shel]

Originally Posted by Jayme

Jon-
Have tried just roasting in the oven, but the potaotes usually stick so badly to the pan or get so dried out ...

Have you tried roasting them on a rack with a pan below?

Shel

[Jayme]

Originally Posted by JonK

At first I didn't think I could possibly add anything to this thread, but it turns out we do use a different method for oven roasted potato wedges designed to avoid the extra step (and pot) of parboiling.

After the usual toss with olive oil, coarse salt, pepper and possibly other seasonings, we put the wedges (about 3/4 inch thick) on a baking pan that's been lightly sprayed with cooking spray. Then we cover the pan tightly with aluminum foil and pop into a 425 degree F oven for about 20 minutes. We then remove the foil and continue roasting until the bottom sides are crusty and golden. After carefully turning the potatoes with a metal spatula (to get under and not disturb the crust), we pop the pan back in the oven for another five or ten minutes, until the second side is crusty.

The first step does what the parboiling does without adding extra water to the potatoes that could otherwise slow browning.

We find that a low to medium starch potato works best (like Red Bliss, Yukon Gold, so-called all-purpose potatoes, but not russets).

Jon and Shel-
OK I guess I am challenged- tried last night with blue potatoes- chopped, coated with oil, salted and into pan with foil on top. Oven at 375 deg- w/roast beef cooking. Checked on potatoes after about 20 min- completely stuck to pan, not burned, just stuck. The stuck part was nice and brown but pulled away from the rest of the chunks. Loosened as best I could, scraping off pan- finished cooking w/o foil but was not the desired result (and had to soak pan clean) OK, guys, what did I do wrong? Need more oil? (I just coated, not drenched)

[oldschool1982]

Jayme,

I've worked with blue potatoes several times and they seem to need a higher temp (400), a tad bit more oil (not drenched and I choose olive or sometimes light sesame) and the use of a parchment baking sheet to get that nice crust with out sticking. This is just personal experience and is in no way to be considered the norm. It has worked for me though. .

[Jayme]

Old School-
I love blue potatoes- I buy them occasionally for something different- I usually mash them (the kids think it's cool). Used olive oil (yeah EVOO), will try more next go around. Parchment paper- never though of that for potatoes, worth a shot! Picking up some "Sierra Gold" potatoes tomorrow- advertised as thick skin like a russet with buttery, golden center. I like to try different things.

[shel]

Originally Posted by Jayme

Jon and Shel-
OK I guess I am challenged- tried last night with blue potatoes- chopped, coated with oil, salted and into pan with foil on top. Oven at 375 deg- w/roast beef cooking. Checked on potatoes after about 20 min- completely stuck to pan, not burned, just stuck. The stuck part was nice and brown but pulled away from the rest of the chunks. Loosened as best I could, scraping off pan- finished cooking w/o foil but was not the desired result (and had to soak pan clean) OK, guys, what did I do wrong? Need more oil? (I just coated, not drenched)

Hi,

I checked around, and here's what I came up with:

Oven needs to be very hot - 400-deg F or so;
Use more oil if using a stainless steel oven pan;
Don't use stainless steel, cast iron is better;
Use some kind of non-stick paper in oven oan;
Use a non stick pan

Maybe one of these "tricks" will help you.

Shel

[the_seraphim]

ahem... ill let you in on a secret... at work our roasts arent roasted, is that shock and horror i hear?

we steam them for 7 minutes (for about a kilo or two at a time) in a pressure steamer then deep fry them at 180C for about 6 or 7 minutes...

really nice that way, usually have the oven full of turkey and beef so cant roast them unfortunately.. we roast them later on if we need more but to get the numbers we need straight off we do that to em.. quite nice too

[Jayme]

Thanks Shel, Old School, -- but completely oven roasted potatoes and I are just not meant to be..... (LOL) I tried 400 deg, non-stick baking pan, moderate amount of olive oil, and not disturb for at least 20 minutes and then turning over gently with a large spatula.(yeah I know parchment paper- but forgot to put on shopping list) And what did I get???
Moderately stuck potatoes..... not as bad as previously... but.... good flavor, but the crispy part remained on the pan. But only had to soak the pan 10 minutes to clean it...LOL I GIVE UP!!! Going back to pre-boiling before roasting, or pan frying. (Seriphim- that doesn't sound like a bad idea, except not allowed to fry in my house) Thank you everyone- but it's OVER between oven roasted potatoes and I (aaahhh drama) LOL
oh BTW the gold potatoes aren't bad- look like russets, but yellow w/ butter flavor inside.

[shel]

Originally Posted by Jayme

Thanks Shel, Old School, -- but completely oven roasted potatoes and I are just not meant to be..... (LOL) I tried 400 deg, non-stick baking pan, moderate amount of olive oil, and not disturb for at least 20 minutes and then turning over gently with a large spatula.(yeah I know parchment paper- but forgot to put on shopping list) And what did I get???
Moderately stuck potatoes..... not as bad as previously... but.... good flavor, but the crispy part remained on the pan. But only had to soak the pan 10 minutes to clean it...LOL I GIVE UP!!! Going back to pre-boiling before roasting, or pan frying. (Seriphim- that doesn't sound like a bad idea, except not allowed to fry in my house) Thank you everyone- but it's OVER between oven roasted potatoes and I (aaahhh drama) LOL
oh BTW the gold potatoes aren't bad- look like russets, but yellow w/ butter flavor inside.

OK, one last comment, and perhaps you can give it one last try before totally giving up. I was talking with a local chef and she suggested par boiling the 'taters a bit while getting the roasting pan really hot (450-degrees or so) and heating the oven. Then, dry out the 'taters, coat 'em with oil, place on tray and pop 'em into the oven. I didn't ask her about pre-oiling the tray, but she did suggest a non-stick tray - remember, heat the tray first and the 'taters have to be dry.

Give it a shot if you haven't already done so.

Shel

[Jayme]

Shel-
I have done the par boiling thing and that has been the only way it has turned out. But folks were talking me through just roasting. But I think I'm going back to it. Or pan frying- I can handle that...LOL Preheat the pan w/ oil , huh? like I do for my Yorkshire pudding..... hmmm will try, thanks!

[siduri]

i think the problem with sticking, jayme, is the temp is too low. I find boiling them first doesn;t give them the time to get nice and crispy. Or they break apart when you turn them.
try this:

• low-sided pan, like cookie sheet, sheet cake pan
• parchment paper
• cut potatoes into wedges, lengthwise, not less than 4 per potato
• olive oil on the potatoes directly, toss them around, salt and pepper
• pre-heat oven to max (yes, max)
• put the pan directly on teh floor of the oven. (really)

they come crispy and brown, cooked inside. no parboiling.

[carrot2502]

How nice to see a variety of nations represented in this thread! One tradition that I have stuck to with roast potatoes, since the sale of my restaurant is to use duck fat to cook them in. Goose fat is okay, but who cooks goose at home on a regular basis? I find that our normal domestic consumption of around two whole ducks in a month provides enough fat for a continuous supply of "yummy" roast potatoes at sunday lunchtime. In my opinion, it adds a certain something to yorkshire puddings too!