Roasted Potatoes

Here's a way to keep the potatoes from sticking to the pan: heat the sheet pan in the oven as it's coming up to temp. Then take it out and toss the seasoned potatoes on it and spread them around. Then put that into the oven to start roasting.

Perfect. I cut small potatoes in 1" pieces, melted a glob of chicken fat in a cast-iron pan, put the potatoes in the pan, added some salt and pepper, swirled the potatoes around, and roasted in the oven for about 35 minutes, shaking the pan a couple of times. I just happened to have the chicken fat there; otherwise I would have used olive oil. No mess at all, bowl or sheet pan to clean.

Absolutely delicious!

Yummm! Boiled the mini potatoes a day ahead, then roasted them as directed. They were a hit with our friends.

Cut the peeled potatoes into chunks and parboil in very well salted water for 6 mins. Drain. Heat oil in a baking pan in a 400°f oven for 3 or 4 mins. Tip the drained potatoes into the pan and roast for 25 or so mins, turning once or twice.

In the UK, we boil the potatoes first for 10 mins or so, then drain and put them back in the pan with a lid or tea towel to cover for a couple of minutes. Shake the pan to create some rough textures, then drop them into a baking pan that's been preheated with oil in the oven (so they should sizzle). Shake again and add seas alt, fresh ground pepper and fine chopped rosemary and put in the oven for 30 mins or so.

Parboiling yields a fluffier interior boil them until they give slightly to a fork drain them in a colander letting the steam escape then scruff them by tossing them in the colander. This creates little pockets that helps to crisp up the exterior. Use a oil with a high smoke point like peanut oil or duck fat or a combination of both. Heat the oil in a cat iron skillet or heavy pan get it near smoking and carefully put the scruffy potatoes into the hot oil and brown them in the oven.

Add whole garlic cloves and rosemary to potatoes

I make these often, but I soak the cut potatoes in heavily salted water for about 20 minutes, pat them dry, and then begin with the recipe. Makes them crispy and keeps them moist on the inside.

The key to succes with roast potatoes is to part boil them, then drain and allow all the water to evaporate before putting into preheated olive oil (or duck fat for carnivores).

My family has made a version of these for over 60 years. But is always done in a glass 9"x13" dish, we use butter rather than oil and plenty of garlic powder (garlic salt can be used, too, but don't add salt if used).

Also, sprinkle the cut potatoes with some roasted garlic granules and some paprika.

After oiling and baking the potatoes at 425°, turning them once in the oven during baking and removing them for serving, I have a hot, lightly oiled cast iron skillet ready. Into the skillet go the potatoes (not too many at once) to lightly 'smash' them, flip them for a minute, then season them. Remove to serving plate (and repeat if needed for remainder of potatoes). They taste great and 'hold' their seasonings well.