You can roast any type of potato. Floury potatoes, such as Russets, will have light, fluffy centers after roasting while waxy potatoes, such as yellow or red potatoes, have a rich, deep flavor.
For very tender potatoes, peel them before you cut them. If you’d like to make fancy Hasselback-style potatoes, keep the potatoes whole but make thin slices across the surface of each potato. They’ll fan out and become crisp as you roast the potatoes.
2 tablespoons (17 g) of minced garlic 1 teaspoon (2 g) of curry powder 1 tablespoon (6 g) of garlic powder 1 tablespoon (6 g) of smoked paprika
For easier cleanup, lay a sheet of parchment paper on the sheet before you spread the potatoes on it.
You’ll hear the potatoes sizzle as they release moisture in the hot oven.
Substitute your favorite fresh herbs for the parsley. Use finely minced rosemary, sage, or oregano, for instance. You can refrigerate leftover potatoes in an airtight container for up to 5 days.
Use any type of potato that you like. You might use floury potatoes, such as Russets, for fluffy potatoes or waxy potatoes, such as yellow or red potatoes, for deeper flavor.
Keep in mind that large whole potatoes take longer to boil than potato cubes. You can save time by leaving the skins on potatoes if you’ll be passing them through a ricer or food mill.
It’s important to use cold water so the potatoes cook evenly. If you use hot water, the outside of the potatoes will cook faster and could develop a gluey texture.
For even more flavor, you could add a halved head of garlic and 1 bay leaf to the water or cook the potatoes in chicken stock.
The amount of time this takes depends on the size of the potatoes or pieces. Potato cubes that are around 1 inch (2. 5 cm) will take closer to 15 minutes to cook while whole potatoes will take more like 25 minutes. There’s no need to stir the potatoes as they simmer.
If you’re only boiling a few potatoes, you could scoop them out of the pot with a slotted spoon instead. Boiled potato can be canned and preserved for future use.
You could also chill the potatoes and make potato salad with them. Boiled potatoes last for up to 5 days in an airtight container in the refrigerator.
Use your favorite type of potatoes. If you use large Russets, you might only need 2 or 3 potatoes since they’re larger than most yellow or red potatoes.
Although you can leave the peels on any type of potato, yellow or red potatoes have thinner skins so they fry up crispier than floury potatoes.
Use caution when slicing with a mandoline since it’s easy to cut yourself on the sharp blade.
You can also fry diced bell peppers or mushrooms along with the potatoes for a hearty breakfast.
If you’d like to double this recipe, cook the potatoes in batches. You could season the potatoes with garlic salt or onion powder according to your taste.
Use a flat spatula or spoon to stir the potatoes.
Remember to stir the potatoes frequently so they don’t burn on 1 side. Refrigerate the leftover potatoes in an airtight container for up to 5 days.
