Potatoes can be considered one of the most versatile foods in the world. They are cheap, tasty, nutritious and can be cooked in hundreds of different ways. One of the most popular choices is to roast them in the oven. If you prefer them soft, perhaps to be able to mash them, you can easily boil them in boiling water. Alternatively, you can fry them in a pan until they are golden and crispy.
Ingrediants
Roast potatoes
- 1, 5 kg of potatoes
- 60 ml of extra virgin olive oil
- One and a half teaspoons of sea salt
For 8 people
Boiled potatoes
- 500 g of potatoes
- 1 teaspoon of salt
- Salt and pepper to season the potatoes
For 4 people
Crispy potatoes
- 5 or 6 medium sized potatoes
- 2-3 tablespoons (30-45 g) of butter
- Salt and pepper, to taste
For 6-8 people
Steps
Method 1 of 3: Prepare Roast Potatoes
Step 1. Preheat the oven to 200 ° C and wash the potatoes under cold water
Take one and a half kilograms of potatoes and rub them under water with your fingers. If they are soiled with dirt, use a vegetable brush.
For this recipe you can use the potato variety you prefer. Those with a floury texture, such as Russets, will be soft and light in the center and crunchy on the outside, while those with a low starch content, such as yellow paste or red potatoes, will have a richer and more intense taste
Step 2. Cut the potatoes into pieces about 3 cm in size
Take a sharp knife and first cut it in half. If you bought new potatoes, it may be enough to cut them in half. If it is large potatoes, keep cutting until you have cubes of a few centimeters.
- For even more tender potatoes, it is best to remove the skin before cutting them.
- If you want to make hasselback potatoes following the typical Swedish recipe, leave them whole and cut them as if you were going to make thin slices. When cooked, they will open like an accordion and become crunchy.
Suggestion:
do not cut the potatoes if you want to present them in a classic way. Leave them whole and bake them in the oven for 50-60 minutes.
Step 3. Place the potatoes in a bowl and season them with the oil and your favorite flavorings
After cutting them, transfer them to a large bowl and season them with 60 ml of extra virgin olive oil. Add one and a half teaspoons of sea salt and 2 teaspoons of freshly ground black pepper. If you wish, you can add other spices and flavors, according to your personal tastes. For example, you can further flavor them with one of the following ingredients:
- Chopped garlic (2 tablespoons);
- Curry powder (1 tsp);
- Garlic powder (1 tablespoon);
- Smoked paprika (1 tbsp).
Step 4. Spread the potatoes on the baking sheet and methyl in the hot oven
Transfer the seasoned potatoes to the pan or ovenproof dish, taking care to arrange them in a single layer so that they cook evenly inside and become crispy on the outside.
You can line the baking sheet with parchment paper to avoid washing it
Step 5. Bake the potatoes in the oven for 30 minutes, then turn them over
Leave them to roast without moving them in the pan so that a crispy crust forms on the upper side. After 30 minutes, put on your oven mitts and turn them over using a thin spatula.
You will hear the potatoes sizzle in the oven as they gradually release their moisture
Step 6. Let the potatoes cook for another 15-30 minutes
Roast them in the oven until they are soft in the center and golden brown on the outside. When it's time to check if they are cooked, pierce some with a fork, knife, or skewer. If you can easily pierce them, it means they are ready.
Step 7. Remove the pan from the oven and sprinkle the potatoes with the chopped fresh parsley
Turn off the oven and carefully remove the pan. Spread two tablespoons of chopped fresh parsley over the roasted potatoes and serve them hot.
- You can substitute parsley with a different herb, depending on your taste. For example, you can use rosemary, sage, or oregano.
- You can store leftover potatoes in the refrigerator. Use an airtight container and eat them within a couple of days.
Suggestion:
if you want, you can also add a generous sprinkling of grated Parmesan or a soft cheese so that, in contact with the hot potatoes, it melts and becomes creamy.
Method 2 of 3: Prepare the Boiled Potatoes
Step 1. Wash 450g of potatoes by scrubbing them under cold running water and then peel them if desired
Make sure you've cleared all the land. If you intend to mash them to prepare the purée or if you want them to become very soft, after washing them, peel them with a potato peeler.
Also for this recipe you can use the potato variety you prefer. The floury ones, such as the Russets, are the softest, while those with a low starch content are the most loved by those who prefer an intense taste
Step 2. Cut or leave them whole depending on the recipe
If you intend to use them to make mashed potatoes, leave them whole. Alternatively, you can cut them into pieces about 3 cm in size. Decide based on the use you intend to make of it. For example, if you intend to make potato salad, it is best to cut them for convenience. The same goes for very large potatoes, as if you cut them into small pieces they will cook faster
- Keep in mind that large whole potatoes take much longer to boil than small or chopped ones.
- You can save time by avoiding peeling them if you intend to mash them with a potato masher or vegetable mill.
Step 3. Place the potatoes in the pot and cover them with cold water
Transfer them to the pot, whole or cut, then add enough water to submerge them. They must be covered by at least a couple of centimeters of water. At this point you can put the pot on the stove.
It is important to use cold water to ensure that the potatoes cook evenly. If you use boiling water, you will save time, but the potatoes may get sticky
Suggestion:
if you want to make a soup, you can cook the potatoes directly in the broth or water together with the other ingredients. Let them simmer on a low heat until soft.
Step 4. Add a teaspoon of salt and heat the water over high heat
Stir until the salt has dissolved completely. Do not cover the pot and wait for the water to boil briskly.
You can also add half a head of garlic and a bay leaf and use chicken broth instead of water for even tastier potatoes
Step 5. Let the potatoes simmer for 15-25 minutes in the uncovered pot
When the water has reached full boiling, reduce and adjust the heat so that it simmers gently. Let the potatoes cook until soft in the center as well. When it's time to check if they're cooked, stick them with a fork (or skewer) and see if you can get them out easily.
- Cooking time may vary according to the size of the potatoes (whole or cut). If you cut them into 2-3 cm cubes, they will be cooked after about 15 minutes. If you have decided to boil them whole, it will probably take about 25 minutes.
- There is no need to stir the potatoes as they cook.
Step 6. Drain the potatoes in the sink
Place a colander in the center of the sink and put on oven mitts so you can grab the handles of the pot without burning yourself. Slowly pour the water and potatoes into the colander. After draining them, transfer them to a plate or bowl.
- If the potatoes are few, you can drain them from the water using a slotted spoon.
- Boiled potatoes can be placed in a container and stored for a few days.
Step 7. Serve the boiled potatoes or mash them to make mashed potatoes
If you want to eat them boiled, just season them with a little butter and salt. Alternatively, you can mash them with a potato masher or vegetable mill, add milk or cream, salt and pepper and turn them into a delicious puree.
- You can also chill them and use them to make potato salad.
- If you want to store boiled potatoes for a couple of days, put them in an airtight container and keep them in the refrigerator.
Suggestion:
for an extra greedy puree, you can add crispy bits of bacon, grated cheese and a sprinkle of chopped chives.
Method 3 of 3: Prepare the Crispy Potatoes
Step 1. Wash and dry the potatoes
Take 5 or 6 medium-sized potatoes and scrub them under cold water to remove soil residue. When you are sure they are perfectly clean, pat them dry with a cloth or kitchen paper. It is important to dry them well so that they fry rather than boil.
Use the potato variety you like best. If they are very large, like Russet potatoes, 2 or 3 may be enough
Step 2. Do not peel the potatoes if you want to prepare them in a rustic version
Skinless fries have a thicker texture and are more nutritious. If you prefer them in the classic version, you can peel them so that they are crispier and lighter.
Yellow potatoes and red potatoes have a thinner skin than those with a floury flesh. The thinner the peel, the crispier the fries will become. However, you can fry any type of potato with the peel
Step 3. Cut, slice or grate the potatoes
If you want to make hash browns, you need to grate them with the side of the grater with the widest holes. Alternatively, you can cut them into slices about half an inch high with a knife or mandolin. Another option is to cut them into cubes about one and a half centimeters large.
Proceed with caution when using the mandolin, as it has a very sharp blade and is easy to cut
Suggestion:
if you want to make French fries in the classic style, cut them into long, thin sticks and deep-fry them until crispy.
Step 4. Melt the butter over medium heat in a pan with high sides
Put 2-3 tablespoons (30-45 g) of butter in the pan and turn the stove on to medium heat. Let it melt completely, then swirl the pan to evenly grease the bottom.
In addition to onions, you can also add peppers or mushrooms cut into small pieces, for an even tastier and more complete side dish
Suggestion:
if you want, you can add a little onion to the potatoes. After melting the butter, put half a diced onion in the pan. Let it cook for 5-10 minutes before adding the potatoes.
Step 5. Place the potatoes in the pan and season with salt and pepper
Distribute them evenly on the bottom so that they do not overlap, then season them to taste with salt and pepper.
- If you want to double or triple the quantities of the recipe, it is best to fry the potatoes several times.
- In addition to the salt and pepper, you can also add garlic or onion powder if you like.
Step 6. Cover the pan and fry the potatoes in butter for 15-20 minutes
Cover the pan and cook the potatoes until soft. Every 3-4 minutes, put on oven mitts, lift the lid and stir for even cooking.
Use a spoon or kitchen spatula to mix them
Step 7. Finish cooking with the pan uncovered
Remove the lid and let the potatoes cook for another 5-10 minutes. When they have softened, uncover the pan to make them crisp on the outside. At that point, turn off the stove and season with salt and pepper.
- Remember to stir the potatoes frequently to prevent them from burning on one side.
- If the fries are left over, you can put them in an airtight container and store them in the refrigerator for a couple of days.
Advice
- Do not cut the potatoes too early as they tend to blacken.
- Cut the potatoes into very small pieces if you want to reduce cooking times. They will cook faster than cooking whole or in large pieces.
