Potato Recipes - Garlic Roasted Potatoes - Oven Roasted Potatoes - Rasa Malaysia (2024)

FAQs

Is it necessary to boil potatoes before roasting? ›

Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Pre-Cook Your Garlic and Herbs

This is a little bonus tip for those who like to add aromatics (we love rosemary and garlic) to roasted potatoes. To avoid ending up with a burnt-on garlic flavor, sauté minced garlic with herbs just until it starts to take on a golden color.

The phrase “baked potato” typically refers to a whole potato being cooked in the oven with the intent of being cut open and stuffed (commonly with butter, sour cream, cheese, etc.). Roasted potatoes, on the other hand, are cut into smaller pieces and cooked in the oven until they're perfectly crispy on the outside.

Rough them up. The math is simple: More surface area = more opportunities for starches to mingle with fat = more contact between hot pan and your potato = crispier all over. So while you can slice potatoes cleanly or leave them whole, the potatoes that are rough around the edges produce the crispiest results.

While all sorts of potatoes are delicious when roasted in the oven, Yukon Gold potatoes are arguably the best potatoes for roasting for many reasons. Yukon Gold potatoes have the perfect amount of starch, which means they soften well in the oven, while their partially waxy texture helps them maintain their shape.

The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

I wouldn't bother doing potatoes from the raw state, without soaking. It will take about a half an hour and the texture won't be nearly as rewarding. They just don't get very crispy without that cold soak.

Give them a cold water bath: Once your potatoes are chopped, toss them into a large bowl. Then cover the potatoes completely with cold water and let them soak for at least 30 minutes (or up to overnight). This will help to rinse off the excess starch and help the potatoes crisp up beautifully in the oven.

Don't worry. Garlic that turns green is completely safe. The colour is probably the result of a reaction between sulphur compounds and amino acids (building blocks of protein) that are naturally present in garlic.

Why do my roast potatoes burn? ›

Cut them into larger pieces or not as thinly. Potatoes tend to burn, when roasted, if they are cut too small or thinly.

Research performed by the University of Georgia confirmed that mixtures of garlic in oil stored at room temperature are at risk for the development of botulism. Garlic in oil should be made fresh and stored in the refrigerator at 40 °F or lower for no more than 7 days. It may be frozen for several months.

Crisper skin: The skin of the air fryer baked potato became considerably crispier. I also noticed that the skin stayed crisp longer than the oven-baked potato. Fluffier interior: The interior of the air fryer baked potato was fluffier and lighter.

Chefs put salt on the outside of their baked potatoes

Breaking through a shatteringly crisp potato skin to get to the fluffy interior is one of the main draws of dining on a steakhouse spud, in our book. The secret to achieving this is a hefty dose of salt.

Eating roasted potatoes is good for you since it is high in fiber content and improves digestion. Roasted potatoes are even better as they are easy to digest. Almost every household in the country uses potatoes in their daily dishes. Potatoes, easily the most popular among vegetables anywhere, are rich in iron.

A general rule of thumb is to parboil potatoes until they are fork-tender but not falling apart, this can range anywhere from 15 minutes for small potatoes to 25-30 minutes for large whole potatoes.

You'll want to boil potatoes any time you don't want them to dry out (as they can when baked in the oven). So it's a cooking method ideal for mashed potatoes or potato salad. Boiled potatoes on their own can also make a quick side dish.

Steam the potatoes instead of boiling

So the next time you're prepping potatoes for another dish or just softening them on their own, try steaming them instead of boiling. Another advantage? Unlike a big pot of boiling water, steam won't dilute the flavor of the potatoes substantially.

For most potato dishes it's important to add the potatoes to cold water and allow the water to come to a boil with the potatoes in the water. The potato starch can react as soon as it comes in contact with hot water, which will promote uneven cooking and mealy potatoes.