Best Roasted Potatoes In The Cosmos Food

EXTRA-CRISPY PARMESAN-CRUSTED ROASTED POTATOES

Steps:

• Adjust oven rack to center position and heat to 425 degrees, or 400 degrees if using convection. (Convection is recommended, if available.) Combine potato chunks, 2 quarts water, baking soda and salt in a large saucepan.
• Cut a 10-by-10-inch square out of cheesecloth and place bay leaves, peppercorns, garlic cloves and herb sprigs in the center. Gather up the corners of the cloth into a pouch, and tie off with butcher's twine. Add bundle to the pot with potatoes, and set over high heat. Bring to a boil, and cook until you can poke a knife into a larger chunk of potato without any resistance, about 10 minutes after the water comes to a boil.
• Drain potatoes in a colander and discard aromatic bundle. Line a 13-by-18-inch rimmed aluminum baking sheet with parchment paper.
• Transfer potatoes to a large bowl. Add melted butter and Parmesan. Season lightly with salt and pepper. Toss and fold with a rubber spatula until Parmesan, butter and starch form a slurry over the surface of the potatoes, about 30 seconds. Transfer potatoes to the prepared baking sheet and spread out so they are mostly separated from one another. (At this point, they can be allowed to cool, then transferred to a sealed container and stored in the refrigerator until ready to roast.)
• Transfer baking sheet to oven and roast potatoes until pale golden brown and sizzling on the bottom, about 20 minutes. Flip potatoes using a thin metal spatula and continue roasting until crisp and blond-gold on most sides, about 15 to 20 minutes longer. (Check frequently toward the end, and don't allow the potatoes to cook beyond a deep gold, or they will turn bitter.)
• Remove potatoes from oven and allow to cool for 5 minutes on the pan before transferring to a serving platter.

BEST ROAST POTATOES EVER

Steps:

• Preheat the oven to 400 F, 200 C, gas mark 6; peel the potatoes and cut them into evenly sized halves or chunks.
• Put the potatoes into a large saucepan, cover with cold salted water and bring to the boil; drain the water off as soon as it comes to the boil - this step isn't to cook the potatoes: it heats them through so they start roasting more quickly - return the potatoes to the hot pan and dry them over the heat (it is important that the potatoes are dry for roasting, otherwise they are likely to stick to the baking tray).
• Slide a large baking tray into the oven to heat up for a few minutes, add the vegetable fat to the potatoes in the hot pan and let it melt; turn the potatoes in the melted fat until they are shiny and well coated, then tip them onto the hot baking tray.
• Place the tray in the oven for about 45 minutes; add the bay leaves, if using, 15 minutes into the cooking time; turn and baste the potatoes a few times during cooking.
• To serve, lift the potatoes from the baking tray with a slotted spoon, sprinkle with sea salt if desired: NOTE - if you are unable to serve the potatoes immediately, do not cover them (they'll loose their crispiness); instead keep them warm in the oven until you are ready.

BEST EVER ROAST POTATOES

Steps:

• The day before, tip the potatoes into a large pan of salted water and simmer for 10 mins or until just tender, saving a little of the cooking water. Drain the potatoes in a colander and leave to cool. Now here's the trick; choose the two chunks that are most cooked and ready for mashing and push these through a potato ricer, then add a little of the cooking water to make a thick potato batter. Roll the cooled potatoes through the batter then put in the fridge on a tray lined with non-stick paper and chill overnight.
• The next day, heat the oven to 200C/180C fan/gas 6. Take a large roasting tin and add a good splash of vegetable oil. Place in the oven and heat for a few minutes, then carefully add the potatoes to the hot fat and turn to coat. Lightly season with salt and roast for 40 mins without disturbing, then turn the potatoes and turn the oven up to 220C/200C fan/gas 8 and continue to roast the potatoes for another 20-30 mins, turning again once, until beautifully crisp and golden all over.

ULTIMATE ROAST POTATOES

Steps:

• Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
• Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
• Drop the potatoes into a large pan and pour in enough water to barely cover them.
• Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
• Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it's really hot.
• Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
• Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
• Carefully put the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over.
• Spread them in a single layer making sure they have plenty of room.
• Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
• Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
• Scatter with Maldon salt and serve straight away.

OH MY GOD THESE ARE THE BEST POTATOES IN THE COSMOS!

Steps:

• Wash potatoes under plenty of running tap water.
• Peel them and then cut them into cubes of about an inch in size.
• Put'em in a large bowl and keep aside.
• Now, heat oil in a skillet on medium-high flame.
• When hot, put in the cumin seeds and allow to crackle for 15 seconds.
• Then, add the green chillies and the curry leaves (tear the curry leaves with your fingers before you add them to bring out the best flavour out of them).
• Saute lightly on low-medium flame.
• Now, gently fold in the potatoes and mix well.
• Allow to cook, uncovered, for 5 minutes.
• Add the turmeric powder and salt.
• Mix well.
• Allow to cook, uncovered, for 10 minutes on medium flame, mixing occasionally (every 3-4 minutes).
• Stir in water, then cover with a lid, and allow the potatoes to cook on medium flame till all the water has been absorbed by the potatoes and they are tender and cooked.
• Remember to stir the potatoes while they are cooking, every 5 minutes, to avoid them sticking to the bottom of the skillet (since it will be covered).
• It will take 20-25 minutes for the potatoes to cook.
• Remove from flame.
• Serve immediately (hot) with puris (recipe number: 44025) or with rotis or with rice and yogurt on the side.
• I JUST LOVE THIS, I HOPE YOU DO TOO!

BEST ROASTED POTATOES IN THE COSMOS

Steps:

• To the 2qts of H2O, add 1oz Salt, Baking Soda and bring to a rolling boil.
• To vigorously boiling H2O, add potatoes. Boil until a knife passes through chunks with ease. 10mins, roughly.
• While potatoes are boiling: In a skillet at medium high heat, add EVO, Rosemary & Garlic. Stir the R&G in the oil until the garlic begins to turn golden brown. 2-3mins. Strain the herb and garlic with and set it aside saving the infused oil.
• Preheat oven to 450F (400F if convection)
• When the potatoes are good and steamed out... add the infused oil, S&P (to taste) and toss them vigorously. Be rough with them. Allow a mashed paste to accumulate on the potatoes. This will begin to resemble a potatoes salad, of sorts. The yum is coming!
• When the potatoes are done, strain them, add them to a large bowl and allow them to steam themselves and expel moisture. 5mins, or until steam subsides.
• Arrange potatoes on rimmed baking sheet(s) making sure there is no bunching. Bake for 20mins.
• After 20mins of baking, flip the potatoes with tongs, spoons, fingers... the best flippin tool you got. Bake them until deep golden brown... another 30-40mins.
• When golden brown and amazing... add potatoes to your serving bowl, dish, platter, slab... add the Rosemary and Garlic you set aside... sprinkle with your fav. fresh herb (parsley, sage, oregano... even mint (trust me!))
• SERVE THEM PUPPIES AND LOVE THEM! They will love you back.

ROASTED POTATOES

Steps:

• Preheat oven to 450 degrees and place a large, heavy skillet or roasting pan in the oven to heat up. Place the potatoes in a large saucepan and cover with cold salted water. Place over high heat and bring to a boil. Lower the heat and simmer 5 minutes.
• Drain the potatoes well and place them on paper towels. Place the flour on a plate and when the potatoes are dry, roll them in the flour to coat, shaking off any excess. Remove the hot skillet from the oven and add the oil and potatoes. Roast, shaking the pan occasionally until the potatoes are golden brown all over, about 30 minutes. Remove from the oven and add the garlic, sage and butter. Return the pan to the oven for one minute. Season generously with salt and pepper and serve.