Garlic Rosemary Roasted Potatoes Recipe (2024)

FAQs

How do you not burn garlic when roasting potatoes? ›

How do you not burn garlic when roasting potatoes? By leaving garlic cloves in their skin they don't burn but instead roast and become super soft and buttery.

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.

Boil chunks of potato until they're just tender, toss them none-too-gently with fat (ideally beef drippings) to rough up their surface, then roast them until they're crisp and crackling. The boiling and roughing-up steps are the real keys.

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.”

Speedy roasted garlic trick: While less visually stunning, separating the head of garlic into individual cloves will make the cloves roast more quickly. Leave the cloves intact and covered with their paper skin, toss with olive oil, and roast in a foil packet until soft.

All Recipes writes that a wet potato just might not dry out in the oven enough to produce a crisp skin, so definitely towel your spuds off before baking.

If you're roasting potatoes start-to-finish in the oven, you should always salt them after cooking. This is to avoid drawing out moisture while they cook and making the outer layer leathery.

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.

Roasting potatoes:

Cover a baking sheet with parchment paper or aluminum foil and spread potatoes in one even layer, being careful not to overcrowd them. (Note: parchment paper is better to prevent sticking and aluminum foil yields crispier results but it does need to be lightly greased and may still stick.)

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 hotter without imparting off flavors.

Which type of potatoes are best for roasting? ›

For an easy roast that's a great summer staple you can use quick-cooking New, Baby or Salad potatoes. These tend to be more moist or 'waxy' in texture, so you'll get a denser more creamy inside than with a 'traditional' roastie, and more potatoey flavour.

The potatoes cook on the inside when you parboil, so the baking time is basically crisping them up to perfection, which we do at a high oven temperature. If the potatoes are raw, when you use a high temperature, the outside of the potatoes will burn before the inside cooks.

However, dry heat is only one contributing factor. So if your potatoes aren't crisping in the oven, the problem likely lies in how you place them on the baking sheet. If roasted potatoes lack their crunchy sheen, overcrowding is usually the culprit.

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!

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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.