Marinated Roast Potato Recipe – Heidi's marinierte Bratkartoffeln (2024)

FAQs

Is it necessary to 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.

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. Which oil is best for roasting? Most oils are fine.

Simply soaking your potatoes in a tangy salt pickling vinegar brine before roasting or frying them can make quite a difference. Marinating your potatoes is the best way to infuse them with flavor, deep into their center, instead of just sprinkling a spice mix on top or dipping them into a sauce.

“You'll never get a crisp result if they are full of water.” In fact, Joe White, head chef at 10 Tib Lane in Manchester, even goes so far as to say “For the perfect roasties make sure to steam or boil them the day before and let them air dry overnight in the fridge.

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.

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.

Hard Vegetables (Potatoes, Carrots, Beets, etc.): Marinate these veggies for at least 30 minutes and up to overnight. Semi-Hard Vegetables (Green Beans, Asparagus, Peppers, etc.): Marinate for at least 30 minutes and up to several hours. Soft Vegetables (Broccoli, Tomatoes, Greens, etc.): About 10 minutes is good.

TIP: parchment paper is better to prevent sticking, but aluminum foil yields crispier results. If you use foil, you'll want to lightly grease it to prevent the potatoes from sticking. Note that even if you do that, they may still stick.

Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so.

It's best to marinate the potatoes for at least 30 minutes to allow the flavors to infuse. However, for more intense flavor, you can marinate them for up to 24 hours in the refrigerator.

Why do you soak potatoes in milk? ›

A great way to enliven potatoes which have been stored since last year's harvest. The milk gives them a creamier texture and a little more body and richness. Peel the potatoes and slice them into pieces at least 1cm thick. Put them into a saucepan and cover with the milk.

When a small amount of vinegar is added to the soaking water before frying, it can help impart a tangy flavor to the fries without making them taste overly vinegary. The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying.

Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch. A tablespoon is all you need!

Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy. Try placing oil in a spray bottle or using an aerosol to apply the oil to the potatoes. Lastly, ensure that the potatoes are dry before you add the oil.

1 Answer. Your result looks like too much water, and too high a roasting temperature for an even, golden crust. (The ones illustrated in the recipe don't look as if they achieve that, either). My way: Choose a floury, not a waxy, potato variety.

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.

2. Give them a cold water bath: Once your potatoes are chopped, toss them into a large bowl. Then cover the potatoes completely with cold water and let them soak for at least 30 minutes (or up to overnight). This will help to rinse off the excess starch and help the potatoes crisp up beautifully in the oven.

Potatoes should be scrubbed before boiling, rather than soaked. Soaking potatoes in water can sap nutrients and flavor. To enrich the flavor of potatoes boil them in a favorite stock, or for a mild, sweet taste, boil in milk. Potatoes boiled in milk should be peeled thinly when cooled.

For most potato dishes it's important to add the potatoes to cold water and allow the water to come to a boil with the potatoes in the water. The potato starch can react as soon as it comes in contact with hot water, which will promote uneven cooking and mealy potatoes.