Category: Potatoes

British Style Oven Roasted Potatoes- Crunchy Outside, Creamy Inside 

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I can say that when I lived in Britain that I had the best roasted potatoes of my life. As part of a Sunday dinner or is the Brits call it a “roast dinner”. The potatoes were always a highlight, and I could never figure it out until a friend told me what I was doing wrong.

When you want potatoes that are super crispy on the outside and very tender and creamy on the inside then you need to follow a two-step process.

Here’s the secret to the crunchy outsides and creamy insides:

It’s very simple, the key is to add a little bit of baking soda into the water when you par boil the potatoes. Normally 1/2 a teaspoon is plenty. More than that and you can get a flavor from the baking soda. That’s not pleasant. 

First you’re going to parboil the potatoes, then you’re going to drain them, rough them up in the pan and then turn them out onto a baking sheet and add the other ingredients. The results are spectacular. 

Ingredients:

1-2 lbs of Yukon Gold potatoes, cut into quarters. 

1/2 tsp Baking Soda

2 Tbsp Salt

3 Tbsp of Goose or Duck fat. If you don’t have that, you can also use a vegetable oil, but the taste really isn’t the same.

Fresh Thyme and Rosemary are perfect.

Salt and Black Pepper

Preparation:

Preheat your oven to 400F. 

Par boil the potatoes with salt and baking soda for 6-8 minutes depending on the size. Don’t cook completely. Drain and allow to rest for a minute.

Then pour back into the pan and stir them to rough them up. You want those little bits of potato to adhere to the bigger pieces. That is what’s going to create the amazing crunch.

Add your herbs, the fat and into the roasting pan for 40-60 until crispy and golden brown. 

Note: It might be tempting to use butter, but it will burn. If you’re really wanting to use butter, then you need to use clarified butter, because it has a much higher smoke point. Ghee, which is available a lot of places now, is effectively clarified butter, and regularly used in Indian cooking. 

British Style Oven Roasted Potatoes

I can say that when I lived in Britain that I had the best roasted potatoes of my life. As part of a Sunday dinner or is the Brits call it a “roast dinner”. The potatoes were always a highlight, and I could never figure it out until a friend told me what I was doing wrong.
When you want potatoes that are super crispy on the outside and very tender and creamy on the inside then you need to follow a two-step process.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Servings: 4
Course: Side Dish
Cuisine: Continental
Ingredients Equipment Method Notes

Ingredients
  

  • 1-2 lbs of Yukon Gold potatoes cut into quarters.
  • 1/2 tsp Baking Soda
  • 2 Tbsp Salt
  • 3 Tbsp of Goose or Duck fat. If you don’t have that you can also use vegetable oil, but the taste really isn’t the same.
  • Fresh Thyme and Rosemary are perfect.
  • Salt and Black Pepper

Equipment

  • Pot
  • Baking Sheet

Method
 

  1. Preheat your oven to 400F.
  2. Par boil the potatoes with salt and baking soda for 6-8 minutes depending on the size. Don’t cook completely. Drain and allow to rest for a minute.
  3. Then pour back into the pan and stir them to rough them up. You want those little bits of potato to adhere to the bigger pieces. That is what’s going to create the amazing crunch.
  4. Add your herbs, the fat and into the roasting pan for 40-60 until crispy and golden brown.
Note: It might be tempting to use butter, but it will burn. If you’re really wanting to use butter, then you need to use clarified butter, because it has a much higher smoke point. Ghee, which is available a lot of places now, is effectively clarified butter, and regularly used in Indian cooking. 

    Notes

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    Vibrant Dill Potato Salad for BBQs

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    I think summer is the perfect time to bring out the garden fresh food and the easy to prepare side dishes. I’m a big fan of potato salad, but not the overwhelmingly sweet and gooey kind. I like to add fresh herbs, to give a blast of intense summer goodness. Looking for another side for your party, try, Healthy BBQ Side: Mango Corn Black Bean Salad

    Quick Tip:

    I don’t think it really matters which herbs you use and whatever you have on hand can be lovely. In this recipe I have used fresh dill, but I have also used basil, tarragon and if it is a roasted potato salad, rosemary. 

    Ingredients:

    1 lb of Fingerling Potatoes
    3 Green Onions, sliced in half and chopped
    2 Tbsp Pickle Relish
    2 Tbsp fresh Dill, loosely chopped 
    2 Tbsp Cider Vinegar
    2 tsp Celery Salt
    1 tsp Powdered Mustard
    1/2 cup Mayonnaise, Im a fan of Duke’s
    Black Pepper

    Preparation:

    Cut the potatoes into equal sizes. There is no need to peel them. Drop into a large pan of boiling salted water and cook for approx. 10 minutes, or until they slide off the knife easily when tested. Drain and rinse with cold water to stop the cooking and rinse away any starch.

    Transfer to a large mixing bowl. (Here’s a handy tip. Always use a larger mixing bowl than you think you’ll need as this gives you room to work and there is less chance of mashing the potatoes. Using a silicone spatula, add all the ingredients and gently fold them together.

    Put into the refrigerator and allow to cool. Serve slightly chilled with entree of your choice.

    Vibrant Dill Potato Salad for BBQs

    I think summer is the perfect time to bring out the garden fresh food and the easy to prepare side dishes to accompany the grill. I’m a big fan of potato salad, but not the overwhelmingly sweet and gooey kind. I like to add fresh herbs, to give a blast of intense summer goodness.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings: 6
    Course: Side Dish
    Cuisine: American
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 lb of Fingerling Potatoes
    • 3 Green Onions sliced in half and chopped
    • 2 Tbsp Pickle Relish
    • 2 Tbsp fresh Dill loosely chopped
    • 2 Tbsp Cider Vinegar
    • 2 tsp Celery Salt
    • 1 tsp Powdered Mustard
    • 1/2 cup Mayonnaise Im a fan of Duke’s
    • Black Pepper

    Equipment

    • Large Pot

    Method
     

    1. Cut the potatoes into equal sizes. There is no need to peel them. Drop into a large pan of boiling salted water and cook for approx. 10 minutes, or until they slide off the knife easily when tested. Drain and rinse with cold water to stop the cooking and rinse away any starch.
    2. Transfer to a large mixing bowl. (Here’s a handy tip. Always use a larger mixing bowl than you think you’ll need as this gives you room to work and there is less chance of mashing the potatoes. Using a silicone spatula, add all the ingredients and gently fold them together.
    3. Put into the refrigerator and allow to cool. Serve slightly chilled.

    Notes

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    How to Make Perfect Sarladaise Potatoes

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    This French bistro favorite is wonderful. Traditionally made with goose or duck fat, if those are unavailable it’s very good with butter too.

    Ingredients:

    1 1/2-2 lbs of Gold Potatoes, sliced 1/4 inch think. I leave the skins on for extra flavor. 

    3 Tbsp Goose, Duck fat or Butter

    2 Tbsp Water

    4 cloves of Garlic, peeled and sliced very thin. 

    1-2 tsp Sea Salt 

    Freshly ground Black Pepper

    Fresh Parsley, loosely chopped 

    Preparation:

    In your largest lidded sauté pan, melt your fat/butter on medium/high heat. Gently lay your potatoes into the pan in one layer. Allow them to begin to brown, add your water and put on the lid. 

    Leave it for 20 minutes, then gently turn over each slice and add your garlic, salt and black pepper. Put the lid back on for an additional 20 minutes. Then remove the lid and increase the heat for a further 5 minutes to finish browning. Add the parsley and serve.

    Latkes: Traditional Jewish Potato Pancakes Recipe

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    As part of Hanukkah, Jewish families make latkes or potato pancakes and serve them with sour cream and applesauce. They are amazing.

    Additionally, they make wonderful canapés when topped with smoked salmon and a little creme fraiche. Add a tiny silver of fresh chive and it’s epic.

    Ingredients:

    3 lbs of Russet Potatoes, peeled and grated.
    1 Egg, lightly beaten.
    1 small Onion, finely grated.
    1 small Shallot, finely grated.
    3 Tbsp Matzo Meal
    1 tsp Salt
    Peanut Oil for frying.

    Preparation:

    Grate and drain the potatoes in a dish cloth or cheese cloth. You want them dry. Add in all other ingredients, except for the oil.

    Heat your oil in a large sauté pan until hot, form your latkes into 3-4 inch patties and gentle slide them into the oil.

    Fry until they are well browned, and then turn. A fish spatula is perfect for this..

    Drain on paper towels and serve immediately with sour cream and applesauce.

    Perfect Garlic Mashed Potatoes Recipe

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    I really enjoy mashed potatoes, and garlic mashed potatoes are a particular favorite of mine. That being said, I have had more poorly prepared garlic mashed potatoes, than I care to remember.

    So why do people get Garlic Mashed Potatoes wrong?

    I’d say in most cases, it’s two issues. Too much garlic and/or poorly prepared garlic. My method is simple and delivers a rich garlic flavor, without the bitter bite. The key is the milk.

    Looking for a perfect main course to showcase your Garlic Mashed Potatoes, click here Classic Meatloaf: A Comfort Food Staple

    Ingredients:

    2 – 3 lbs of Yukon Gold potatoes or similar, unpeeled and cut into 1 inch pieces. If you prefer them peeled, that is totally fine.

    8 Tbsp butter.

    6 large cloves of Garlic, peeled and gently smashed with the side of your knife.

    3/4 cup of Whole Milk

    1 1/2 Tbsp Sea Salt

    Lots of freshly ground Black Pepper

    2 Tbsp fresh Chives, minced.

    Preparation:

    Put the cut potatoes into a large saucepan and fill with water. Bring it up to a gentle boil and add 1 Tbsp of the salt. Cook until tender and a bit softer than normal boiled potatoes.

    Once the potatoes are on the stove. Combine all the milk, garlic and black pepper into a medium/small saucepan and gently simmer You can not over cook the garlic.

    Drain the potatoes and put them back into the hot saucepan. Add the garlic mixture, milk and all and hand mash. Once it’s well incorporated, fold in the butter, salt and chives and serve immediately.

    Note: If you need to wait a bit to serve, then cover the pan and take it off the heat. This can buy you about 10 – 15 minutes.

    Perfect Garlic Mashed Potatoes Recipe

    I really enjoy mashed potatoes, and garlic mashed potatoes are a particular favorite of mine. That being said, I have had more poorly prepared garlic mashed potatoes, than I care to remember.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings: 6
    Course: Side Dish
    Cuisine: American
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 – 3 lbs of Yukon Gold potatoes or similar unpeeled and cut into 1 inch pieces. If you prefer them peeled, that is totally fine.
    • 8 Tbsp butter.
    • 6 large cloves of Garlic peeled and gently smashed with the side of your knife.
    • 3/4 cup of Whole Milk
    • 1 1/2 Tbsp Sea Salt
    • Lots of freshly ground Black Pepper
    • 2 Tbsp fresh Chives minced.

    Equipment

    • Heavy Pot
    • Small Saucepan

    Method
     

    1. Put the cut potatoes into a large saucepan and fill with water. Bring it up to a gentle boil and add 1 Tbsp of the salt. Cook until tender and a bit softer than normal boiled potatoes.
    2. Once the potatoes are on the stove. Combine all the milk, garlic and black pepper into a medium/small saucepan and gently simmer You can not over cook the garlic.
    3. Drain the potatoes and put them back into the hot saucepan. Add the garlic mixture, milk and all and hand mash. Once it’s well incorporated, fold in the butter, salt and chives and serve immediately.
    4. Note: If you need to wait a bit to serve, then cover the pan and take it off the heat. This can buy you about 10 – 15 minutes.

    Notes

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    Jansson’s Temptation -Traditional Swedish Christmas Table Dish

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    This is a dish that I first tried in Sweden at a traditional Swedish Christmas table. Leading up to Christmas, restaurants and homes all over Sweden create these amazing tables filled with food of every description; however, this is one dish that you will find on almost every one. I enjoyed it so much that I asked for the recipe and my host graciously offered her personal recipe, which had been passed down through her grandmother.

    Old City Stockholm

    It is rich, indulgent and just fabulous as a side dish. I know that many people are not fond of anchovies, but it honestly doesn’t taste the same without them. Since it’s a cream base, the flavor is wonderful and it’s not fishy, so no one will even know there are anchovies in it, unless you tell them.

    Ingredients: 

    2 ¼ lbs. of Potatoes, peeled and thinly sliced. This is the perfect time to get out the mandoline. I particularly like Yukon Gold for this recipe

    2 large Onions, thinly sliced

    2 Tbsp. of Butter

    150 gr. tin of Anchovies in oil

    13.5oz. of Cream

    2 Tbsp. of Breadcrumbs

    Preparation:

    In a shallow oven proof-baking dish, arrange alternating layers of potatoes, onions, anchovies and butter.

    After completing the layering, pour the cream over the dish, and then sprinkle the breadcrumbs over and cover with aluminum foil and put into the preheated 350-degree oven for 35-45 minutes. Then remove the foil, and continue cooking and browning for 10 additional minutes.

    Allow to set uncovered for 5 to 10 min. and serve.

    This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

    Jansson’s Temptation -Traditional Swedish Christmas Table Dish

    This is a dish that I first tried in Sweden at a traditional Swedish Christmas table. Leading up to Christmas, restaurants and homes all over Sweden create these amazing tables filled with food of every description; however, this is one dish that you will find on almost every one. I enjoyed it so much that I asked for the recipe and my host graciously offered her personal recipe, which had been passed down through her grandmother.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 55 minutes
    Servings: 8
    Course: Side Dish
    Cuisine: Swedish
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 ¼ lbs. of Potatoes peeled and thinly sliced. This is the perfect time to get out the mandoline. I particularly like Yukon Gold for this recipe
    • 2 large Onions thinly sliced
    • 2 Tbsp. of Butter
    • 150 gr. tin of Anchovies in oil
    • 13.5 oz. of Cream
    • 2 Tbsp. of Breadcrumbs

    Equipment

    • Baking Dish

    Method
     

    1. In a shallow oven proof-baking dish, arrange alternating layers of potatoes, onions, anchovies and butter.
    2. After completing the layering, pour the cream over the dish, and then sprinkle the breadcrumbs over and cover with aluminum foil and put into the preheated 350-degree oven for 35-45 minutes. Then remove the foil, and continue cooking and browning for 10 additional minutes.
    3. Allow to set uncovered for 5 to 10 min. and serve.

    Notes

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