Key Takeaways
• Fry the potatoes at 400 ° F during convection for crispy crusts and fluffy interiors.
• Fry the coat quarter potatoes in oil, salt, pepper with minimal stirring.
• No convection soft? Gloss at 450 ° F, then for a golden crust below 400 ° F.
Roasted potatoes are an side dish on which I caught at least twice a week. They can be prepared quickly, only require a handful of ingredients, and I can adapt the taste by mixing the spices with which I correspond to the one with which I serve them.
In my over 20 years of cooking experience, I found that there are two important properties of a perfectly roasted potato. The first is a crust that is almost as French as a French fire (nobody likes a damp potato of all kinds!). The second is a creamy, fluffy interior. The ideal temperature for reaching potatoes that meet these criteria is 400 ° F convection. By roasting the potatoes in convection mode, the hot air constantly circulates around the potatoes, making them cook faster and more evenly and promote tanning.
How I brew my perfect potatoes
My process looks like this: I hold baby potatoes or place them on a robust, cut tin pan. I drift them with olive oil and have a generous one with salt, pepper and other spices, for which I may be in the mood. When I feel chic, I add a few aromatics like all cloves of garlic or hearty herbs like rosemary. Then I use my hands to throw the potatoes to ensure that each piece is full of olive oil and spices.
As soon as the oven is preheated, I push the potatoes into it and roast them undisturbed for about 30 minutes. Then I turn the potatoes gently and return them to the oven for 25 to 30 minutes or until the fork is tender, but crispy on the outside. When some of the potatoes stick into the pan after the first 30 minutes, just leave them alone. At some point you will let go of the pan and you can then turn it around to cook the other side!
There are many ways to produce fried potatoes, but I have found that this is the best and easiest. Parboiling is great if you want to save a little bratze, but I avoid it due to the additional dishes and the practical time it takes.
If you don’t have a convection bed, don’t be afraid! Heat the oven to 450 ° F and drop the heat to 400 ° F as soon as you put the potatoes in the oven. This additional heat explosion at the beginning of the cooking time helps a crust to form.
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