Lemon-Roasted Potatoes with Kalamatas Recipe on Food52 (2024)

FAQs

Why do you soak potatoes in water before roasting? ›

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.

Toss potatoes with oil, salt, and additional seasoning. I used garlic herb pepper blend. Spread onto pan. Roast in preheated oven for 30 minutes to 1 hour (depends on amount) or until fork inserts easily and they have crisped up Serve with ketcup, ranch, or desired condiments.

Yes! Soak the potatoes in cold water to remove the excess starch from the outside of the potato. There are a few reasons why you want to remove that starch (it makes the potatoes burn, it keeps them from crisping up, it turns to sugar) but all you really need to remember is to soak them at least one hour.

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.

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.

You might not be using enough oil. If you're not using enough oil to coat the potato, it won't get crispy as it bakes. You might be using the wrong type of potato. Potatoes with a high starch content, such as Russet potatoes, are better for baking because they become fluffy and crispy when cooked.

Roast potatoes verdict

Goose fat is the traditional choice, and a roast potato favourite because its high smoke point makes for a crispy coating. Goose fat is especially good for a Christmas dinner because it is rich and silky and adds to the decadence of the meal.

Red potatoes are great for roasting, cooking in soups, or boiling or steaming for potato salad. The waxy nature of the flesh means they'll maintain their shape, but it also means they will get gluey when overworked, so you'll want to choose a different potato for mashing.

Put the dripping, butter and 1 tablespoon of oil in your largest roasting tray placed on a medium heat. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat. Spread them out in one, fairly snug, even layer leaving a small gap between them. Cover and leave in the fridge overnight.

The best potato for the job will change throughout the year, as the level of sugar fluctuates with each variety during storage. Dry matter – the non-water part of the potato – also varies. Too much and the potatoes will fall apart when they are cooked, too little and they will be soggy.

Why are my potatoes not roasted? ›

Give em a stir or two during cooking. My guess is that you've just got too much potato on the pan. When there's too many, the potatoes steam rather than fry. As your oven temp is fine for everything else, I'm guessing at overcrowding.

Roasted potatoes can become soggy if the water content in the potato isn't fully cooked. Different potatoes have different water content percentages. Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy.

How long can peeled and cut potatoes sit in water before cooking, before they begin taking on too much water? A: We usually recommend no more than 24 hours. You can keep the potatoes from absorbing the water by making sure the water is not salted, and is chilled (you can even add ice to the water).

Summary: Good news for chips lovers everywhere -- new research in the journal Science of Food and Agriculture shows that pre-soaking potatoes in water before frying can reduce levels of acrylamide.

Soak potatoes in cold water for about 15 minutes.

How Long Peeled and Cut Potatoes Last in Water. You should store peeled and cut potatoes in water for 24 hours to ensure the quality of your final product. "If you drain the potatoes and notice they are turning brown, that they've started getting soft, or if they are slimy you should discard them," says Brigman.