Garlic Potato Recipe (2024)

FAQs

Should you boil potatoes before roasting? ›

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.

The skin is what protects the clove from burning and what helps it slow-roast. If you want to use already peeled garlic, chop it up finely, mix it with a little olive oil, and add it only 20 minutes before the potatoes are finished roasting.

Gordon Ramsay begins by boiling the potatoes in salted water. Next, he drains the potatoes. After that, he stirs in butter, sour cream, herbs, and seasoning. This is Gordon Ramsay's version of smashed potatoes, which differs from the one in this recipe.

Soaking your sliced potatoes in the ice water before roasting them in the oven can draw out extra starch, allowing the spuds to cook up extra crunchy on the outside. As you slice up your potatoes into bite-sized cuts, simply toss each piece into the cold bowl. Then, allow them to rest and chill.

Parboiling potatoes allows you to get crispy roasted potatoes that have a nice crust on the outside while being soft on the inside.

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.

Roasting a whole head rather than individual cloves also protects the garlic from burning, because the paper-like skin insulates the garlic slightly from the heat of the oven.

Its flavor is sweet, mellow, nutty, and rich. It also softens as it roasts, becoming tender, creamy, and spreadable. Blend it into a soup or a sauce, fold it into mashed potatoes, or spread it onto bread. No matter what you're cooking, adding roasted garlic will instantly make it more flavorful and complex.

Before oven roasting, you do not have to peel the bulb If you purchased the garlic from the grocery store, you also don't have to clean it, but do pull off any loose, papery wrappings.

Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot for longer once they come out of the oven, which is why we think restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.

Why do chefs soak potatoes in water? ›

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.

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.

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.

A general rule of thumb is to parboil potatoes until they are fork-tender but not falling apart, this can range anywhere from 15 minutes for small potatoes to 25-30 minutes for large whole potatoes.

First things first, it's important to not overcrowd the tray, with Curtis saying: “you can't put too many potatoes in the tray because they will steam. You want them to be dry, and that's how you get them crispy on the outside, fluffy on the inside.”

You'll want to boil potatoes any time you don't want them to dry out (as they can when baked in the oven). So it's a cooking method ideal for mashed potatoes or potato salad. Boiled potatoes on their own can also make a quick side dish.

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.