How do I add shit to roasted potatoes without it just burning up by the time the potatoes are brown and crispy? Do I have to add the herbs and garlic like 10 minutes before they are done or something? Or just cook that separately?
My plan for the potatoes is to boil them for 4 minutes in salted water with baking soda added to it. Last time the potatoes were perfect on the inside - not too soft, not too firm, but didn't get quite as brown and crispy on the outside as I wanted cuz I kept the heat low-ish (400f) to try to not burn the minced garlic I added.
Extra potato sauce
Less potato sauce
Yeah, just toss them in some garlic and herbs and butter or something afterwards. Garlic burns fast in the oven.
par them, bake them, melt some butter, add herbs and garlic, toss in hot pan after baking
You're on the right track. I've run into similar problems with pan fried potatoes.
Tips
>don't over fill your pan
>use more oil than you think you need
>non-stick pans seem to work better than cast iron
>save your onion, garlic, herbs etc. until the potatoes are half done.
Keep trying my dude!
Use garlic powder or garlic salt instead
Wa la
if you use a non stick pan you will never get decent roasted potatoes. cast iron, carbon steel or thick stainless are a must.
you add herbs at the end with a little butter once you've killed the heat. smoked paprika is great but only if it isn't some cheap shit, it has to be really good. other than that all you need is salt and pepper. garlic powder and parsley are optional
this is how i do roast potato i sell in the restaurant i work in.
skin 20kg of potato. i use agria potato.
(turn skins into chips for staff snack).
half or quarter potato.
big pot of water, throw in a handful of salt, about 20 cloves of garlic lightly crushed, potato in. (sometimes i will add whole rosemary).
on the heat until it begins to boil, drain, dry.
in roasting tray, olive oil, salt, black pepper.
roast on high heat for roughly 20 minutes.
you can eat them now.
in the restaurant we will reheat them in the deep fryer to serve.
the potato should be very crunchy on the outside, i make mine quite soft on the inside, with garlic flavour all the way through.
we only do this for our sunday roast special. but the first thing we like to do once the potatoes are ready is to eat some with the gravy i make.
the gravy is made with the juices from the chickens and the pork belly i roast. it is very good.
Flavour the oil then roast the potatoes in the flavoured oil
Boil em mash em stick em in a stew
like you just plop the mashed potatoes in the stew unceremoniously?
I may try this with garlic, kinda annoying but maybe worth it
thanks for the tip anon
>like you just plop the mashed potatoes in the stew unceremoniously?
You have much to learn anon
Italian anon in the Besan thread says they toss their potatoes in chickpea flour before roasting to make them extra crispy.
Also I found this
https://holycowvegan.net/crunchy-chickpea-roasted-potatoes-no-fat/
>no fat
>healthy
fucking hate vegans
Is there a non healthy recipe for chickpea-crusted taters?
Anyways, OP here. So I peeled and diced a bunch (9) russet potatoes and boiled them (8 min) in salted baking soda water.
I also chopped up a bunch (10?) of shallots, I see why people use garlic and onion powder, shallots take fucking forever to get into little pieces. I cooked them in a large amount of olive oil over low-medium heat until they got light brown. I realize now you would have to use a LOT more oil and a lot higher heat to try to get a "crispy shallot" effect, so mine are soft. When you do it with garlic it usually does end up crispy but then you should soak the garlic in sweetened vinegar to soften it a bit, that's how I like it. But this time, I was out of garlic so I used shallots. I strained the olive oil from cooking the shallots and tossed that with the potatoes and a bit of vinegar, and I'm baking it all on a well greased foil lined 3/4 sheet tray @ 450f I feel like I should just let it be and not try to turn it or it will stick cuz of the foil. You can't use parchment above 425.
Yeah. I'm the Italian Anon from the other thread. We use hot fat. The potatoes are cut, boiled and cooled, dusted in chickpea flour and roasted in the fat rendered from a roast. Chicken, pork or lamb are most traditional, but any fat will do. Just make sure the fat is very hot before you add the potatoes and don't use too much of it. In either case (cold fat or too much fat), you'll wind up with soggy spuds regardless of the chickpea flour
Oh, and if you don't eat meat, just heat up a bit of oil on the hob and toss with the potatoes in a baking dish. Not ideal since oil doesn't have as high a smoke point, but better than nothing
I would use that recipe but add some melted lard and ghee. Fatty crispy crunch potatoes. L'chaim!
I like to infuse the oil with garlic and herbs and strain the oil onto the parboiled potatoes. The oil itself will hold the flavor, it won't burn, and it seems to seep into the whole potato more. You can put the herbs and garlic back with the potatoes when you're done but even if you don't bother, they get lots of flavor.
I did that, but next time I think I might add a bit of sugar to the boiling water, and also do it for a lot less time, maybe 2 minutes would be enough
i did shallots instead of garlic, its what I had
microwave it first
>My plan for the potatoes is to boil them for 4 minutes in salted water with baking soda added to it. Last time the potatoes were perfect on the inside - not too soft, not too firm, but didn't get quite as brown and crispy on the outside as I wanted cuz I kept the heat low-ish (400f) to try to not burn the minced garlic I added.
Bake them as you usually would, then heat a small amount of extra virgin olive oil in a skillet, throw them in and toss. Add a good dash of freshly squeezed lemon juice. Add your minced garlic, some herbs (preferably coriander) and chili flakes and toss for another 1 minute and then strain the oil. This step isn't meant to fully cook them, but crisp them a little in oil and add your aromatic ingredients without burning them in the oven. I serve this with either a garlic mayo or homemade tzaziki dip.
the kind of potato matters a lot, about the garlic, Idk I guess add in the last stage when the potate is done, never done it myself though
How old can potatoes get before they're risky for consumption?
Just bought a bag of them and didn't check the tags at the store to see they were packed on the 10th.
More than 2 weeks old seems to be in the bad zone from what I can gleam from online sources
Potatoes can last literally for months, wtf sources are you reading lmao
probably one of those retards who abides 100% by the "best by" date and will throw out something that passes it. the best one is milk. i have gallons of milk last nearly two weeks past their best by date with zero smell or flavor difference, then you have people who toss it immediately
I've never had that dirty if luck with milk but I get your point since I've done that with cream
>dirty if
SORT OF
Fucking autocorrect
Potatoes are really good about being visual when they go bad - green, growing shit on them, squishing like you cooked them already, etc. Otherwise you're pretty good to go.
God damn those are gorgeous
teach me
Do something like this https://youtu.be/argKpeiKFfo
>Or just cook that separately?
This.
Roast your potatoes, add whatever in a bowl, and when the taters' are done, just toss them in the bowl, mix, and serve.
use goose fat
Cornstarch solves all problems.
Didn't solve the problem of you being a homosexual
LMFAO
They are just par boiled potatoes and roasted in the oven with a little fat (goose or duck is best but beef dripping will do).
You don't need a shedload of herbs, garlic, Hispanices, flours, magic fairy dust, etc. It make me doubt they have ever made roast potatoes before.