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
Easy, Oven-Roasted Potatoes w/ parmesan & garlic #shorts
Quick and easy oven-roasted potatoes with parmesan cheese and garlic! My go-to side dish recipe! Get the printable recipe on my website here:
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
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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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Roasted Potatoes
#shorts #potatoes #roastedpotatoes #crispypotatoes
Perfect Crispy Roast Potatoes With And Without An Oven | Perfect Roast Potatoes
Perfect Crispy Roast Potatoes With And Without An Oven | Perfect Roast Potatoes
Ingredients:
2Kg Roasting Potatoes
120g Goose Fat
1/3 Cup Vegetable Oil for stove method
2 Chicken Stock Cubes
Rosemary
Thyme
4-5 Cloves Garlic
Seasoning Mix:
2 Chicken Stock Cubes
OR
1 tbsp Chicken Seasoning
2 tsp Garlic Granules
2 tsp Onion Powder
2 tsp Black Pepper
1 tsp Smoked Paprika
Salt to taste
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:
Tip the Teacher:
Tools I Use:
Crispy Oven-Roasted Breakfast Potatoes | Food Wishes
These easy, oven-roasted breakfast potatoes feature a beautifully crispy exterior surrounding a soft creamy center, which is all thanks to a little pinch of baking soda. Whether you make them for breakfast or not, this is a technique everyone must know. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Crispy Oven-Roasted Breakfast Potatoes, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Crispy Oven-Roasted Breakfast Potatoes | Food Wishes