Ina Garten's Garlic Roasted Potatoes - Recipe Diaries (2024)

FAQs

How do you not burn garlic when roasting 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.

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.

You don't NEED to, though if you want nice crispy potatoes with fluffy insides, par-boil cut potatoes for ten mins or so, drain in a colander and then shake well to break up the surface. Put into very hot oil and roast until cooked.

In a video online, Gordon explained: “For crispy roast potatoes, you can depend on them, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina or flour, and then give them a good roughing up.”

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If you want to make this roast potatoes day before recipe and keep the potatoes crispy, ensure you put them in hot oil before baking them. This will help the potatoes stay crispy. If you're preparing roast potatoes in advance and find they have gone soggy in the fridge.

Potatoes do not need to be soaked before cooking. You may be confusing soaking with covering cut up potatoes with water so they don't oxidize and turn brown. They only have to stay under water until you cook them.

A: 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.

Use parchment paper– non stick foil, or baking sheets will not do the trick. Parchment paper allows the potatoes to roast without sticking! Evenly spread out the potatoes – Don't stack them on top of one another – spread your potatoes out on the baking sheet and try not to overcrowd them.

Neutral, low-cost oil such as vegetable oil, canola oil, safflower oil, peanut oil, corn oil, coconut oil, avocado oil, etc., work well for roasting. These oils have a high smoke point, allowing the potatoes to get very hot to achieve maximum crispiness.

Why put flour on roast potatoes? ›

Roast for 1hr until golden and crisp, and don't forget to turn them occasionally to ensure they cook evenly. Here's a few tricks to try to make them even more delicious. Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch.

Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so.

If roasted potatoes lack their crunchy sheen, overcrowding is usually the culprit. Just as overcrowding bacon or mushrooms in a saucepan causes disappointingly mushy results, placing potatoes too close to each other on a baking sheet will prevent them from crisping while they roast.

CHOOSE THE RIGHT FAT

Most of our chefs choose duck fat or beef dripping for roasties - at Bread Street Kitchen, they even render their own. Duck fat is superior not just for its flavour but for the colour it gives the roasties.

For the garlic, use smashed whole cloves instead of minced so it won't burn. Finally, roast in a moderate rather than hot oven so the vegetables have time to sweeten and caramelise evenly!

Higher oven temperatures can cause the outer edges of the exposed garlic cloves to burn before the middles have time to soften, leaving you with a roast of uneven cloves, where the outsides are crispy and overcooked but the middle is still raw.

Try and use oil and fats sparingly as they act as fuel for the fire. Additionally, par cooking potatoes can mitigate the amount of time the potatoes are on the grill which can lessen the chances of the outside of the potatoes burning before the inside cooks.