5 Roasting Potatoes Recipes for a Perfect Side Dish! :-If done right, roasted potatoes are a simple and tasty side dish. They’re everyone’s favorite, healthy, and go well with high-protein dishes.
However, making crispy-crunchy sheet pan potatoes with a fluffy, tender interior is precise. The best roasted potatoes, like other comfort foods, are made by skill rather than ingredients or equipment. Not sure where to start? Try these easy roasting steps.
5 Roasting Potatoes Recipes for a Perfect Side Dish!
1 . Start With a Floury, Starchy Spud
When roasting potatoes, the sort of potato you choose is important. Russets and Yukon Golds have crusts that are crisp and well-crisped when they are roasted, and their inside have a texture that is fluffy and creamy.
In addition, Idaho and red potatoes are loaded with starch, which makes them an excellent choice for roasting.
Waxier types, such as Dutch Cream and Kipfler, have a higher moisture content, however roasting them will not result in the same level of flavor.
2 . Cut Them Into Chunks
It is preferable to cut the potatoes into larger pieces rather than slicing them into very little pieces because this will better highlight the contrast between the soft centers and the crunchy exteriors.
It is possible to chop the potatoes into huge chunks by first cutting them in half with a prep knife measuring 7 inches, and then cutting them in half once again, this time with the cut side facing down.
3 . Parboil the Potatoes First
Before beginning the roasting process, first parboiling the potato helps soften the insides of the potato. This way, you won’t be tempted to burn the outsides of the potato in exchange for less uncooked insides.
Take the potato chunks and bring them to a boil for eight to ten minutes. Although they will not be completely cooked, they will be ready for the last stage. If you poke a knife into a potato and it encounters little resistance (and doesn’t melt right in), then you are done.
This is the best technique to determine whether or not the potato is done.
4 . Drain Well
Following this step, the potatoes should be drained by emptying the boiling water from the kettle into a collander. Before you put your potatoes in the oven, you need to make sure that you let them stay in the colander for a while so that they can steam dry.
 5 . Roast Them Hot
A temperature range of 425 to 450 degrees Fahrenheit is good for roasting potatoes in the oven. Utilize the convection setting on your oven if it is available. (The potatoes will become crispier and brown more uniformly if they are cooked at this temperature.)
Keep in mind that the convection fan that is circulating hot air inside will cause the temperature to increase, so if you are utilizing convection heat, you should adjust it so that it is closer to 400 degrees Fahrenheit.
6 . Preheat the Baking Pan
This helps to ensure that the exteriors of your potato pieces get lovely and crispy as soon as possible,
which in turn reduces the possibility that you will overcook them.
In terms of difficulty, this additional step is not extremely challenging to finish. Immediately after the oven has been preheated for the first time, the
roasting pan ought to be positioned inside the oven. Immediately following the completion of the range (and the potatoes), the pan should be carefully removed, and the potatoes should then be placed on top of the range.
7 . Don’t Overcrowd the Pan
The potatoes should be spread out in a single layer on the baking sheet that has been warmed ensuring that there is sufficient room for the heat from the oven to be distributed evenly.
It is acceptable for a few of the potato pieces to come into contact with one another,
but none of them should be stacked on top of one another.
8 . Give Them a Few Tosses
You should wait around twenty minutes so that your potatoes will become less delicate, and then approximately every twenty-five minutes, you should flip or jiggle them around on the pan (this will encourage even roasting).
When they become stuck, use a thin metal spatula to slide the pieces around on the pan in a gentle manner.
9 . Pre-Cook Your Garlic and Herbs
A little more advice for those who enjoy adding aromatics to roasted potatoes (we are big fans of garlic and rosemary), here is a tiny added suggestion. Garlic that has been minced and combined with herbs should be sautéed until it begins to take on a golden hue.
This will prevent the garlic flavor from becoming burnt off. Once the potatoes are done cooking, strain the oil to separate it from the solids.
This will allow you to combine the flavorful oil with the potatoes and then add the aromatics to the potatoes that have reached the right crispiness.
