Potatoes are one of my favorite items to fix and eat. However, they are all carbohydrates. When you add oil for frying, or butter and sour to baked, they take on a way more calories than I allow myself to consume.Therefore, I prefer my potatoes roasted in the oven using only a couple of tablespoons of olive oil and a little salt and pepper. The salt I use is low sodium, it has 33% less sodium than regular salt, but it is still iodized. Often, though, when I roast potatoes, depending on the type of potato and how evenly they are chopped, they won’t evenly cook. But, thank to a tips I found on a Chef John uTube video I now know a trick that really works and makes a huge difference in the outcome of roasted potatoes.
(Chef John. Please forgive me for not being able to locate the exact video I viewed. I am inserting a link to your Food Wishes uTube channel because you have so many wonderful recipes and preparation tips. I want my Fairy subscribers to become acquainted with you.
Regular baking potatoes work well for roasting as long as they are uniformly chopped. However, my favorite type of potato to roast is a marble size gold.
I wash and cut the unpeeled potatoes in half or 4ths depending on the size of the potatoes. You will need to wash and cut enough potatoes for the size of the group your are serving. Keep in mind that I am cooking for only two in my demo. Next, and here is the secret, place the cut up potatoes in a boiler pan and cover with water and salt liberally. Yes! I said cover with water.
Now boil on the stove for “5” minutes – 5 minutes only! Turn your kitchen timer on for 5 minutes when you turn the eye on of your stove on. Your are not boiling to cook through but to seal the outside of the potato and get the cooking started.
When the 5 minute timer goes off, pour the potatoes into a colander and allow them to drain, cool and dry as much as possible.
When drained and somewhat dried, you don’t have to dry them with a paper towel but they should not be dripping water. Place in a bowl and add 2 Tbsp. Olive Oil and turn to coat with oil. I use my immaculately clean hands for this job.
Yes, The Fairy has a seashell shaped set of measuring spoons. I know you now have measuring spoon envy.
Place oiled potatoes on a foil lined baking sheet. Form the foil using a commercial width heavy duty foil 18″ wide. Spread the foil and form over the back of the upside down baking sheet. Here is a how to demo to foil line.
If you don’t use commercial width heavy duty foil you need to buy some and keep it on hand for lining baking dishes and roasting pans. Regular foil is thin, and easily torn when forming a liner for a baking dish or pan and only 12″ wide. It will not cover an 11 x 13 ” baking dish without folding sheets together. When you fold and piece many times the liner sheet will leak at the fold during the cooking process. Meaning you will have to scrub the plan, defeating the whole purpose of using the foil in the first place.
After forming the liner, flip the baking sheet over, contour foil to the inside of the sheet, as shown below, and loosely scatter the potatoes so they are not touching. Sprinkle with salt and freshly ground black pepper, bake for 20 minutes at 400 degrees.
The potatoes will be crunchy on the outside and cooked perfectly on the inside.
Aren’t you glad you tried my Oven Roasted Potatoes with the little twist of boiling for -5- minutes first? Let me know what you think.