How To Make Roast Potatoes

Roast potatoes are very simple, yet also very delicious. Although traditionally served with steak, they also make the perfect accompaniment for many other dishes, including pot roast, fish, or vegetarian entrees. Try them with hamburgers as an alternative to French fries. Here’s how to make roast potatoes:

Ingredients and supplies

8 large potatoes or 20 red potatoes
3.5 fl oz oil (vegetable or olive)
Salt and pepper, to taste
Potato peeler
Large pot
Roasting pan

  1. Prepare the potatoes. First, wash the potatoes you plan to use. If you’re using regular potatoes, peel them. If using red potatoes, leave the peels on. Then cut into larger than bite-size pieces. Large potatoes should be cut into approximately six or eight sections, while smaller or red potatoes can be cut into four.
  2. Boil the potatoes. Fill your pot with water, bring to a boil, and then add your potatoes. Allow them to cook for about 8 minutes. At the end of this time they should not be full cooked. If you forget your potatoes on the stove, you will have boiled potatoes, not roast potatoes. This technique will shorten the roasting time in the oven, and lead to perfectly crispy, but not overdone, edges on the potatoes.
  3. Drain the water. Remove the water from the pot, and then let the potatoes cool completely.
  4. Prepare the roasting tin. While the potatoes are cooling, pour oil into the roasting pan. The bottom of the tin should be completely covered in oil, but it is not necessary to measure out the oil exactly. Set the oven to 475, and place the roasting tin inside to heat the oil.
  5. Roast the potatoes. Once the oil is sizzling, add the potatoes, turning to ensure that they are evenly coated in the oil. You may also want to add seasonings, including garlic, parsley, or Italian seasoning mix. Add salt and/or pepper to taste, and toss again to ensure that the seasonings are evenly spread on the potatoes. Then place the pan on the high rack in your oven.
  6. Continue roasting. Leave the potatoes in the oven for 50 to 60 minutes, turning halfway through to ensure that all sides get a crispy finish. At the end of the cooking time, the potatoes should be golden-brown on the outside and soft on the inside. They should be easily pierced with a fork.
  7. Enjoy! Drain well to ensure that there is not too much oil on the potatoes. Serve hot.

You can adjust this recipe by simply halving or doubling the ingredients to make more or less potatoes.


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Another great recipe -- we've also added yams or sweet potatoes to the mix and it adds a whole new dimension of flavor.

By Marion Cornett