Roasted Potatoes Recipe
Roasted potatoes are a classic and beloved side dish, known for their crispy exterior and tender, fluffy interior. They are incredibly versatile and can complement a wide range of main dishes, from roasted meats to vegetarian entrees.
Ingredients and Preparation
The basic ingredients for roasted potatoes include potatoes, oil, salt, and pepper. Additional seasonings such as garlic, rosemary, thyme, paprika, or parmesan cheese can be added to enhance the flavor. The type of potato used can significantly affect the outcome; starchy varieties like Russets yield a fluffier interior, while waxy types like Yukon Golds provide a creamier texture.
Variations
Roasted potatoes can be adapted to different cuisines and preferences. Adding garlic and rosemary brings an Italian flair, while a sprinkle of smoked paprika and cumin offers a smoky, spiced twist. For a rich and savory touch, finishing the potatoes with grated Parmesan cheese or truffle oil can elevate this humble side dish to a gourmet experience.
Serving
Roasted potatoes are best served hot, straight from the oven. They pair well with roasted meats, poultry, fish, and vegetarian mains. Their crispy texture and rich flavor make them a crowd-pleaser at family dinners, holiday feasts, and casual gatherings alike.
Roasted potatoes are a simple yet delectable dish that showcases the versatility and natural flavor of potatoes. With minimal ingredients and straightforward preparation, they deliver a satisfying and comforting addition to any meal.
Chef JoAnna Minneci
Chef JoAnna Minneci is a personal chef to the stars. That’s movie stars in Tinsel Town, California.
I just finished one of the most informative interviews I’ve done on Novice2Pro, and it is a must-read for anyone considering going to culinary school to become a personal chef, caterer, or professional chef. See interview with Chef JoAnna
Chef JoAnna is a graduate of The International Culinary School at The Art Institute of California – Los Angeles (closed) but didn’t waste any time setting up her own business, Chef JoAnna, to service the celebrities of Los Angeles. When I asked her for one of her favorite recipes, she described what she calls her “All Day Potatoes”. Here is what she said,
There are no measurements because if I tell you to make 4 potatoes for 4 people, you’ll still end up eating half of them before they get to the table…even before they’re cool enough to eat. Potatoes are cheap, so go ahead and make a couple extra. There are no timings because there are too many variables: They’re done when they’re done.
JoAnna describes how to trim the potatoes into a tournée shape. This is how it is done in fancy restaurants and creates a great presentation, but it also adds a lot of time and effort so I have no problem telling you to skip this process and do everything else.
The final result will still taste delicious!
Tourné Potatoes
Cutting potatoes into a tourné shape, also known as a football or barrel shape, involves creating seven equal sides with a slight curve. This classic French technique is often used to give vegetables a uniform and attractive appearance, which also allows for even cooking. Here’s how you can do it:
Tools Needed:
- A paring knife or tournée knife (a small knife with a curved blade).
- Potatoes (preferably medium-sized).
Prepare the Potatoes:
- Wash and peel the potatoes.
- Cut the potatoes into chunks that are approximately 2 inches long.
Initial Shaping:
- Hold a chunk of potato in one hand and the paring knife in the other.
- Start by cutting one end of the potato at a slight angle to create a flat base.
- Turn the potato around and cut the other end at a similar angle to create the basic shape of a barrel.
Creating the Sides:
- With the potato held firmly, begin to cut along one edge, rotating the potato as you go to create a curved surface.
- The goal is to make seven equal, smooth sides that taper towards the ends.
Smoothing the Shape:
- Continue turning and carving the potato until all sides are even and the potato has a smooth, elongated football shape.
Repeat:
- Repeat the process for all potato chunks, ensuring they are uniform in size and shape for consistent cooking.
This type of cut will impress your friends but it is time-consuming for those of us who don’t do this professionally. You have to remember, that high-end restaurants have very low-paid staff that spend all day prepping ingredients for the evening dinner service. By all means, try your hand at this cutting technique just for the experience. Your kids will love the look and shape of it.
Awesome Roasted Potatoes Recipe
Ingredients
- Russet potatoes medium-sized
- salt to taste
- butter
- fresh thyme
Instructions
- Peel some medium-sized russet potatoes and cut into quarters.
- Refine edges by "turning" them (in other words, cut into tournée shape) *see notes
- Rinse off the starch, then put potatoes in a pot of cold water to cover. Bring pot of salted water to a boil.
- When the potatoes have boiled for about a minute, pull them out gently and place them on a sheet pan and let them air-dry.
- Put the oven on to 400º F.
- In a roasting pan (Pyrex is nice because it cleans easier) melt some butter, enough to coat all the potatoes. If you're using unsalted butter, put in a pinch or three of salt.
- Toss in a few sprigs of fresh thyme, but if you only have dried thyme, that works okay. As the potatoes cook the leaves will come off the stems.
- Now add the potatoes, and roast until they're blistery and a little bit browned.
- They're delicious as-is, but you can also serve them with aioli or some fresh butter.
7 Responses
If you’d rather not tournee (that would be me), you could use whole fingerling potatoes instead–peeled or unpeeled. Skip the parboil and roast at 375 until skins (if unpeeled) are a little wrinkled and a knife poked into the potatoes goes in with very little resistance. Keep the rest of the ingredients the same. Use olive oil if you’re concerned about the cholesterol in the butter.
how can i keep roast potatoes hot and not let them drie out. have to serve them up to hour ans half after there cooked
Hi, I would like to know the answer to Paul’s comment on June 15th re keeping Potatoes hot. I have to cook roast potatoes for 30 people at home and bring to local club for Thanks Giving supper next week end. Only 1 oven, so could do with some tips, if I wrap in foil and put in insulated bags, will they go soggy from steam? I would love any suggestions.
They need to be hot for serving when I get them there, as no facilities to heat up at club? Yvonne.
Hi Yvonne, please chicken out Mashed Potato Tipsfor an answer to your question.
ive been in culinary school and am on the team there. we must make tournes in our skills portion and also in our dishes. This is not an easy cut to make! i would not wish for my enemy to have to make these cuts. it takes a ton of practice and time and skill not for the every day at home cooks.
Adam, I know. I used to practice on my kids carrots in their lunchboxes. They were never perfect like you professionals have to do in restaurants but the kids loved how they looked. – RG
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