Moms Roast Potatoes Recipes

OVEN ROASTED POTATOES

Steps:

• Clean and cut potatoes in half or quartered, depending on size. You want the potatoes to be close to 1/2 inch cubes as possible.
• Optional: Add potatoes to bowl of cold water and soak for 30 minutes.
• Preheat oven to 425°F and line rimmed baking sheet with foil or parchment paper or lightly spray with nonstick cooking spray.
• Pat potatoes dry with a paper towel and spread evenly on prepared baking sheet.
• Drizzle the potatoes with olive oil and toss to coat using tongs or your hands.
• Combine garlic powder, herbs, salt and pepper in a small bowl and sprinkle over the top of potatoes. Toss with your fingers or tongs to coat evenly. Arrange the potatoes so they are in a single layer and nicely space.
• Bake for 30 to 40 minutes or until potatoes are fork tender, flipping once during roasting. Serve immediately and enjoy!

3 INGREDIENT OVEN-ROASTED POTATOES (VIDEO)

Steps:

• Preheat oven to 415°F. Rinse and pat dry all the potatoes.
• Cut each potato down the center to create two, equally sized pieces. Generously season the potatoes with coarse salt.
• Drizzle the bottom of a baking sheet with oil. Assemble the potatoes flesh side down on the baking sheet.
• Bake the potatoes for about 25 minutes, or until the bottoms have a nice crisp and the they are easily pierced with a fork.

MOM'S SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
• Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

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.