Let’s talk roast potatoes. Oh, the humble roast potato! It’s a side dish that holds a special place in so many hearts, a comfort food classic that guarantees crispy skins and soft, yielding centers. Achieving that perfect balance is sometimes culinary magic, a quest for that elusive, magic trick that turns them from good to absolutely legendary.
We all have our own ways, don’t we? Maybe it’s a hundred-year-old family recipe that’s been handed down through the years, or perhaps one you acquired watching a cooking show. There’s the popular theory of heating your fat to smokin’ hot before even the potatoes are introduced to the pan. And then there are others who swear by adding a dust of flour to crisp it up, or other fats like goose fat for that little bit of extra richness.
Spanish Chicken and Potato Roast
Equipment
- 1 Baking Dish (cast iron or rimmed)
- 1 Microwave-Safe Baking Dish
- 1 Large Bowl For seasoning chicken
- 1 Knife For cutting vegetables and piercing plastic wrap
- 1 Cutting Board
Ingredients
Main
- 1 1/2 pounds large Yukon gold potatoes cut into 1 1/2-inch pieces
- 4 cloves garlic smashed and coarsely chopped
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1 1/2 pounds skinless boneless chicken thighs (5 to 6 thighs)
- 2 teaspoons smoked paprika
- Freshly ground pepper
- 4 tablespoons roughly chopped fresh parsley
- 2 lemons 1 juiced, 1 cut into wedges
- 2 large or 3 medium red onions halved and thinly sliced
Instructions
- Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. Put the potatoes, garlic, olive oil, 1 tablespoon water and 1/2 teaspoon salt in a large microwave-safe baking dish and toss to coat. Cover with plastic wrap, pierce the plastic in a few places with a knife and microwave 8 minutes to partially cook.
- Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Add 2 tablespoons parsley and the lemon juice; toss to coat. Set aside.
- Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even layer. Scatter the onions on top. Roast until the potatoes start to brown, about 12 minutes.
- Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tablespoons parsley. Serve with the lemon wedges.
Notes
But what if the secret to astoundingly sublime roast potatoes was not superheated oil or flurries of innovation in coating? What if it was something altogether and counterintuitive? On occasion, the most fabulous results can come from the easiest of alterations, and this seems to be the case with a method sponsored by an altogether unlikely figure.
Picture being taught a culinary secret by one famous for his body of work as an actor, and not as a chef. But that’s what Sir Michael Caine, the legend behind Get Carter and The Italian Job, says he has in the secret to what he firmly refers to as “the best roast potatoes in the world.
It’s a bold claimespecially from one whose fame comes from the silver screen, not the frying pan. But Caine insists it’s not a publicity stunt; it’s an old-fashioned method, one that even earned praise from his late friend, restaurant reviewer and director Michael Winner.
Caine explained the entire method in an interview to Radio 4’s Desert Island Discs. And take heedbecause it upends one of the most universal guidelines for roast potatoes.
Chipotle Smashed Sweet Potatoes
Equipment
- 1 Steamer Basket
- 1 Large Pot To hold the steamer basket
- 1 Potato Masher
- 1 Cutting Board
- 1 Knife For peeling and cubing
Ingredients
Main
- 2 large sweet potatoes peeled and cubed
- 2 tablespoons unsalted butter
- 1 whole canned chipotle pepper in adobo sauce chopped
- 1 teaspoon adobo sauce from can of peppers
- 1/2 teaspoon salt
Instructions
- Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.
Notes
Use Cold Fat, Not Hot
Caine’s signature move is simple but surprising: “Precook them and put them in cold fat, not hot fat, so it soaks in.” This approach defies conventional advice. We’re usually told to use hot oil to instantly sear the potato surface for crispiness. But Caine’s method starts the potatoes in cold olive oil, allowing the fat to “soak in” and interact gradually with the surface as it heats, possibly creating a different, more integrated texture.
Precook the Potatoes
As a preparation for their coming into contact with the oil, Caine pre-cooks the potatoessteaming or boiling them through to tender but not soft. It pre-tenderizes the center, setting the stage for that ideal fluffy center. It’s a simple prep step, but essential to the proper texture.
Get Them Completely Dry
Drying is important. “Let them steam and go dry,” Caine suggests. Whatever moisture remains on the surface will make the potatoes steam in the oven instead of roast, leading to a soggy texture. Letting them air dry completely after precooking guarantees they’ll crisp up handsomely later.
Shake for Fluffiness
After draining and drying, Caine recommends returning the lid to the pot and shaking the potatoes hard. This roughs up the surfaces, creating those lovely fluffy edges and lumpy bits that soak up the oil and crunch into golden oblivion.
Bacon And Potato Breakfast Pizza
Equipment
- 1 Baking Sheet For the crust
- 1 Large Mixing Bowl For the egg mixture
- 1 Knife For bacon and parsley
- 1 Cutting Board For bacon and parsley
Ingredients
Main
- 1 can 8 oz Pillsbury® refrigerated crescent dinner rolls
- 1 box 9 oz Green Giant® frozen roasted potatoes with garlic & herbs
- 4 eggs
- 1/3 cup milk
- 8 slices packaged precooked bacon cut into 1-inch pieces
- 1 1/2 cups shredded Cheddar cheese 6 oz
- Salt and pepper if desired
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven as directed and prepare a baking sheet.
- Unroll the crescent roll dough and press it into a rectangle or square shape on the prepared baking sheet, sealing seams.
- Bake the crust for 5-7 minutes, or until lightly golden brown.
- While the crust bakes, heat the frozen roasted potatoes according to package directions and prepare the precooked bacon into pieces.
- In a large bowl, whisk together the eggs and milk. Season with salt and pepper if desired.
- Remove the partially baked crust from the oven.
- Evenly scatter the heated potatoes and bacon pieces over the crust.
- Sprinkle the shredded Cheddar cheese over the potatoes and bacon.
- Carefully and evenly pour the whisked egg mixture over the toppings.
- Return the pizza to the oven and bake for an additional 12-15 minutes, or until the eggs are set and the cheese is melted and bubbly. Garnish with chopped fresh parsley before slicing and serving.
Notes
Roast with Herbs and Seasoning
Place the dry, fluffy potatoes in a cold roasting pan with some cold olive oil. Don’t preheat the panjust place the potatoes in it. In addition to the oil, add fresh rosemary and sage, along with salt and pepper. While the oil is heating in the oven, it carries the flavour of the herbs into the potatoes and roasts them to a delicious finish.
This sequence can look uncomplicated, yet it does require attentionespecially drying the potatoes thoroughly. And Caine’s insistence on cold oil might be the most extreme departure of all. Instead of the severe sizzle caused by hot fat, this quieter method lets the oil infill the roughened surfaces on its own schedule, maybe creating a crisper that is longer-lasting and richer in total texture.
There is something wonderful about the fact that it is merely a tiny adjustmenta cold oil rather than a hot oneand yet it can turn a classic into something else. It defies the rules and shows that properly perfect roast potatoes needn’t be bound by them. Both Caine and Winner concur, the test of truth lies in the pudding.
The British approach to roasties is to use goose fat or floured potatoes, but Caine sidesteps both. His method is about simplicity done well: dry potatoes, roughened texture from shaking, and cold oil grinding them down gradually. The reward, they say, is unmatched.
The ingredients couldn’t be more basicMaris Piper potatoes, olive oil, salt, pepper, rosemary, and sagebut in Caine’s hands, they yield something extraordinary. It’s not complexity that makes this method stand out. It’s clarity.
If you’re aiming to upgrade your roast potato game, this approach might be worth a try. Sometimes, all it takes is a new angleand in this case, a legendary actor with a love for home-cooked food.
Hasselback Rosemary-Roasted Potatoes
Equipment
- 1 Chef's knife For slicing potatoes
- 1 Cutting Board For safe slicing
- 1 Large Mixing Bowl For tossing potatoes
- 1 Baking Sheet For roasting the potatoes
- 1 Large Spoon (Optional) To help guide slicing depth
Ingredients
Main
- 3 pounds baby Yukon Gold potatoes
- 1/3 cup olive oil
- 4 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons finely chopped fresh rosemary divided
Instructions
- Preheat oven to 425 degrees F.
- Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
- Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
- Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top
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- Sprinkle with remaining rosemary and serve.
Notes
Picking up where nicely roasted vegetables left off, another author worthy of mention is Ina Garten. Adored by all for her charming, affable recipes, the Barefoot Contessa shares her own thoughtful advice for dressing up even the most humble veg. Her journey from White House budget analyst to cookbook legend was always about making delicious food accessibleand roasted vegetables are no different.
Her key to vegetable prowess is her vigilance. Her counsel is unobtrusive yet potent. To take one example, she says that vegetables like zucchini shrink considerably when roasted and so it is all right to chop them up large from the outset. That homey hint guarantees saved beautiful texture and presence after cooking.
Another important rule in her kitchen is spacing. She always recommends giving vegetables room on the tray to allow air to circulate. When vegetables are packed too tightly together, it steams rather than roasting. This simple spacing tip is a lifesaver when it comes to achieving those caramelised, crunchy bits.
Cowboy Quiche Recipe
Equipment
- 2 Large Metal Trays For roasting vegetables and bacon
- 1 Oven-Proof Skillet For baking ham
- 2 Large Bowls For mixing ingredients and custard
- 1 Whisk For egg mixture
- 2 9-inch Pie Pans For baking the quiches
Ingredients
Main
- 1 red potato with skin sliced the short way
- 1 onion finely diced
- 1/2 jalapeno with seeds finely diced
- 1 stick butter melted
- Salt for seasoning plus 1 teaspoon
- Black pepper for seasoning, plus 1 teaspoon
- 10 white mushrooms sliced
- 5 to 7 strips bacon
- 1/2 cup diced ham
- 1/2 red pepper diced
- 1/2 green pepper diced
- 1/4 cup shredded sharp Cheddar
- 1/4 cup shredded Gruyere
- 6 eggs
- 12 ounces milk
- 1 pint heavy cream
- 1 teaspoon ground nutmeg
- 2 9-inch unbaked pie doughs
Instructions
- Preheat a convection oven to 350 degrees F. On large metal tray lined with parchment paper, add the potatoes, onions and jalapeno. Pour some of the melted butter generously over the vegetables and sprinkle with salt and pepper, to taste. Bake until the vegetables are golden brown and soft, about 15 minutes.
- On separate large metal tray lined with parchment paper, add the mushrooms. Pour over some more of the melted butter and put in oven for 5 minutes.
- Arrange the bacon strips on a large metal tray and bake until crispy, about 8 minutes. Remove from the oven and chop.
- Add the diced ham to an oven-proof skillet and bake for 8 minutes.
- Preheat the oven to 350 degrees F.
- Once all of the roasted ingredients are cooked, put the potatoes, onions, jalapeno, mushrooms, crispy bacon bits and ham in large bowl. Add the raw green and red peppers, along with the cheeses. Mix thoroughly.
- In separate large bowl, whisk the eggs, milk, heavy cream, 1 teaspoon salt, 1 teaspoon black pepper and the nutmeg. Mix thoroughly.
- In 2 pans with raw crust, add equal amounts of all of the solid ingredients. Pour in the egg mixture and bake for 35 minutes. Serve warm.
Notes
Seasoning is never an afterthought for Garten. Slather it on, she insists: salt, pepper, olive oil, garlic, herbsto the specific dish. The oil helps browning and texture, but the aromatics give depth and personality to each mouthful. It’s this multifaceted flavouring that makes ordinary vegetables shine as stars of the show.
She also advises examining at roasting time. Turning the vegetables half way through is the secret to even cooking and even browning. Without this halfway turn, they will all be burnt on one side and not see the heat on the other. A half-roast turn makes it a compromise.
These methods, as basic as they are, are invaluable. Roasting is an all-purpose method that performs magic on anything from broccolini to butternut squash. It releases natural sweetness, adds depth of flavor, and turns vegetables into something seriously tasty to munch oneven for those normally not excited about them.
Garlic Roasted Potatoes
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 1 Large Mixing Bowl
- 1 Sheet Pan Standard half-sheet pan recommended
- 1 Spatula Heat-resistant for flipping
Ingredients
Main
- 3 pounds small red or white potatoes
- 1/4 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced garlic 6 cloves
- 2 tablespoons minced fresh parsley
Instructions
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Notes
One obvious example of Garten’s vegetable virtuosity is her Garlic Roasted Potatoes in Barefoot Contessa Parties. Like Caine, she’s going for that fluffy-crunchy balance. Her method is garlic, salt, pepper, and chopped fresh parsley as seasoninga timeless, party-perfect mix. Simple, but the method ensures depth and consistency every time.
The flexibility of these roasted potatoes has them accompanying virtually any meal. They are great to serve with vegetable mains like garlic-roasted cauliflower or herb-baked squash, or even with more robust proteins. Their subtle but satisfying flavor means that they never dominate the plate.
Garten’s methods can be used for other vegetables too. Her Roasted Broccolini in Cooking for Jeffrey involves cutting stalks, arranging them in two pans (never crowded!) and roasting with olive oil, salt, and pepper to a lovely “crisp-tender” texture.
And then there’s her Orange-Roasted Rainbow Carrots from her Cook Like a Pro, where grated orange zest and juice bring a burst of brightness. And she even goes beyond seasoning with fleur de sela subtle touch that shows her commitment to quality and balance.
Her Barefoot Contessa Foolproof Crispy Roasted Kale addresses the common mistake of overcrowding. Explains she does, why too much kale on a given tray steams, not crisps. Her rule of thumb: if you want crisp, give room.
For Roasted Butternut Squash in How Easy Is That?, the instructions are easy: chop it up, toss it well with oil, salt, pepper, and thyme, and roastturning it halfway through. Like many of her recipes, it’s built on care, not complexity.
Even cherry tomatoes get the roasting treatment in Barefoot Contessa Parties!, their flavors brought out by heat, ideal for topping bruschetta or adding to warm soups.
Her Balsamic Roasted Baby Peppers from Go-To Dinners proves the wonder of a drizzle of aged balsamic and a shower of thyme to lift roasted peppers. The result is deep, sweet, and highly satisfying.
Chicken Pot Pie
Equipment
- 1 Baking Sheet
- 1 Large Pot or Dutch Oven
- 1 Food Processor
- 4 Ovenproof Bowls Individual serving size
- 1 Rolling Pin For rolling pastry
Ingredients
Main
- 3 whole 6 split chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons 1 1/2 sticks unsalted butter
- 2 cups yellow onions chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water for egg wash
- Flaked sea salt and cracked black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
