What is the best way to cook roast potatoes so that they are crisp and golden on the outside and soft on the inside without being mushy? Do you have a favourite herb or other addition to give them flavour?
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ANSWERS: 8
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You know what I use? Dry onion soup mix. I use a ziploc bag, place the cut up potato in it. Coat them with a couple of tablespoons of olive oil. Add the soup mix and coat the potatoes. Most of the boxed mixes actually have directions on them for this recipe. I like to add extra garlic.
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I boil mine first till they go slightly flakey dry them off brush with vegetable oil sprinkle with a little rosemary
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Use an aluminum nail in the toaster oven, not in the microwave.
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boil for five minutes, drain, pour olive oil on them, put the lid on the pan and gently shake them. Now put them in a very hot pre-heated oven. Rosemary is very nice. I use olive oil because I like the flavour and it is the most healthy oil to use in cooking... BUT, if you use Duck or Goose fat it does produce the best roast potatoes.
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I soak mine in water for a few hours then put olive oil and garlic seasoning on them. Yummy!
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Roast them.
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I use olive oil, salt, pepper and rosemary-Make sure all the potatoes have oil on them. Bake at 400 for 20 minutes - turn them over and bake another 20 minutes. Most recipes say they only take 20 minutes - They do not crisp in that amount of cooking time.
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I can't comment this site does not let me - but you have to put the olive olive oil and seasonings before you cook or they won't get the flavor. I have never used butter. I don't measure but I would guess for 2 lbs of potatoes - enough oil to get the potatoes wet -1 3/4 tsp of salt and 3/4 tsp of pepper and 1 tsp of rosemary and 1 tsp of garlic.
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