![]() You bet you can! If you have an air fryer cook your potatoes in it for extra crispy potatoes and get away with using less oil. Reheat them in the oven or on the stovetop to bring back that crispiness! While roasted potatoes are usually best fresh out the oven, they can still make great leftovers! Let them cool down completely before storing them in an air tight container in the refrigerator. We wait until the end, the last 10 or 15 minutes to flip and stir them around. We like to make sure the cut side is down on the pan and we don't toss them while baking. Roast your potatoes at 425° to get that beautifully golden and crisp outside and creamy inside. ![]() Our motto: The higher the temp the better. Try hot smoked paprika and turmeric for spicy, herbal potatoes or za’atar and cumin for floral, smoky potatoes. ![]() We suggest parsley, rosemary, and thyme as a classic and simple way to season the potatoes, but really, any herbs or spices are welcome here. The thin skin helps potatoes heat quickly and evenly (not to mention gets wonderfully crisp in the oven), and the centers stay creamy and tender-never mushy. For potato salad, thin-skinned waxy potatoes like Red Bliss or Fingerling are a good option. For oven-roasted potatoes, you want something in the middle, and that means Yukon Gold. Here are some tips to make sure your batch comes out perfectly every time:įor this recipe, you're going to want to pick potatoes that are right in the middle of the waxy-starchy spectrum. For baked potatoes, starchy Russet potatoes are the best. They're perfectly crispy, herby and oh so easy to whip up for an easy side dish to your weeknight dinner or as a crowd-pleasing addition to your holiday menu. First, this is the best roasted potato recipe out there and second, that you should definitely make a batch tonight.
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