In my February newsletter, I introduced Cooking 101, a series of posts focused on basic recipes that every cook should have in their repertoire. Today: the perfect roasted potatoes.
There are side dishes that pair well with specific dishes (think steak with creamed spinach or pernil with rice and beans), and then there are side dishes that go with everything. Roasted potatoes fall solidly in the latter category.
In my eyes, the perfect roasted potatoes are crispy and golden on the outside, but soft and tender once you bite in. There are a few tips I’ve picked up on my many, many attempts at making these:
Use the right kind of potatoes. Avoid Russet or Idaho potatoes, since they’re starchy and can lose their shape in the oven. Instead, opt for Yukon golds, fingerlings, red-skinned potatoes or purple or blue potatoes.
Cut the potatoes into same-sized pieces. To ensure that the potatoes cook evenly, make sure they’re all cut to the same size.
Coat the potatoes in dressing evenly. Whether you’re tossing the potatoes with a touch of olive oil, herbs, spices or just salt and pepper, make sure that everything is evenly coated. You can do this in a large mixing bowl, or right on the baking sheet.
Don’t crowd the pan. If you overstuff your baking sheet, the potatoes will steam instead of roasting. Space out your potatoes when cooking so that the exteriors can crisp up nicely.
Roast at a high temperature. For a crispy outer crust and tender potato on the inside, roast at 425F. Lower temps won’t produce that nice golden crust.
Don’t be a helicopter cook. There’s no need to hover above your potatoes, checking them every few minutes. Toss them once or twice while cooking, and leave them alone otherwise — the oven will do the work for you.
I love roasting the potatoes with coarse mustard, but you can also add a bit more oil and spices or herbs to flavor them (perhaps rosemary, anyone?). These are so delicious that you’ll want to try every combination, multiple times, until you’ve perfected your own roasted potatoes recipe.
Perfect Roasted Potatoes
Makes 4 servings
– 1 pound potatoes, cut into a 1-inch dice
– 2 tablespoons olive oil
– 2 tablespoons coarse Dijon mustard
– salt and pepper, to taste
1) Preheat the oven to 425F. Line a baking sheet with tin foil.
2) In a small bowl, mix together the olive oil, mustard, salt and pepper. Place the potatoes on the baking sheet, then pour the dressing over the potatoes and toss until well combined.
3) Roast the potatoes for 25-30 minutes, rotating the pan halfway, until the potatoes are crisp, golden and fork-tender. Serve immediately.
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