Needless to say, when it comes to carbs, potatoes are my first (and second!) choice. I love them in all forms, but since I’ve given up most restaurant french fries due to the possibility of gluten cross-contamination, I tend to eat my crispy potatoes at home.
The key to a perfect roasted potato is this: parboil before roasting. Parboiling starts the cooking process, meaning the potato will be cooked on the inside when the outside is done. Parboiling also releases starches necessary for crispy exteriors.
This recipe works equally well for oven fries! Note that you can season your potatoes with anything, from a simple salt and pepper with olive oil glaze to an aioli crust. Mmm, that sounds so good right about now.
Tip of the Week
Roasting vegetables requires high heat, making your outdoor grill perfect for this task. To make it easier to turn the veggies on a hot grill, place them on skewers before grilling. And remember that denser veggies like potatoes will require more cooking time than vegetables like asparagus (here’s a quick reference guide).
Menu of the Week
In Southern California, it’s almost always grilling season, so I tend to think about cooking outside whenever I cook certain cuts of meat. A flank steak with a chimichurri sauce is a perfect signal that it’s time to set up the outside table!
While I like to dip my potatoes in the chimichurri, you can make a quick creamy ranch-style dressing with mayonnaise, sour cream or greek yogurt, and a bit of seasoning. This can offset the garlicky, peppery heat of the chimichurri sauce!
- Grilled Flank Steak with Chimichurri Sauce
- Roasted Salt and Pepper Potatoes
- Grilled Corn on the Cob or Grilled Stone Fruit
By March 15, 2015Published:
- Yield: 4 - 6 Servings
- Prep: 20 mins
- Cook: 20 mins
- Ready In: 40 mins
The key to delicious, perfect roasted potatoes is parboiling. Even with this extra step, you can have dinner on the table in under an hour.
- 1 1/2 pounds Russet or Yukon Gold Potatoes cut into wedges, slices, or cubes. Peel if you wish.
- cold water enough to cover the potatoes
- 1 teaspoon white vinegar optional
- 1 1/2 teaspoon salt
- 2 tablespoons olive oil
- Salt and pepper to taste
- Place the potatoes in a pot of cold water. Add the salt and vinegar.
- Heat the potatoes and water to boiling, and let simmer for about seven to ten minutes, depending on the size of your potatoes. You want them to start cooking, but not to cook until soft and mushy.
- Drain the potatoes and let dry.
- Toss with olive oil and salt and pepper.
- Roast at 450 degrees on the top rack of your oven for 20 to thirty minutes, again depending on the size of your potatoes. Flip them halfway through the roasting process for even browning.
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2 thoughts on “Roasted Potatoes”
Hi! I really enjoy your newsletter. Thanks!
I have discovered, through much trial and error, a fool-proof flour mixture for cake and cake-like recipes, brownies, tea breads (not yeast), etc. It is this: 1/3 each of whatever the measurement is for regular flour, i.e., if the recipe calls for 1-1/2 cups of flour, then I would use 1/2 c rice flour (brown or white), 1/2 c tapioca flour, and 1/2 sorghum flour, plus 1 tsp of Guar gum for each 1 cup of the flours. Then just add the rest of the ingredients like salt, baking powder, sugar, etc., whatever the recipe calls for. It works!
Feel free to publish this is you like. I have altered many mainstream recipes using this formula. I also use coconut milk in stead of dairy and have a gluten-free, dairy-free result! YAY
Thanks for the recipe tip! It’s good to have a basic fallback flour mix. Where do you buy sorghum flour? I think Amazon is my only bet.