1/7 Photos of Mom's Roast Potatoes
1 hr 38 mins
1 hr 30 mins
With the right kind of potatoes, these are the best in the world. I've been known to make myself a plate of "Astrid" (type of tater) roast potatoes and just have that for dinner. But then, I'm not strong on self-discipline.
My Private Note
Units: US | Metric
- 1Heat oven to 400 deg F/200 deg Celsius.
- 2Peel the potatoes and if large enough, slice each in two.
- 3Boil them until the outside starts to flake a little and the potatoes are tender.
- 4(Here the type of potato comes into play. The hard white types are not as good for this, as they do not threaten to collapse, like a good soft yellow potato does, and which make the best roast potatoes. The best is then to cook them until a skewer goes through, score the skin with a fork, and go ahead -- ).
- 5Lift out the soft, cooked potatoes with a slotted spoon and put them, hot and drained, in a small plastic or other bowl.
- 6Pour over about 1/2 cup canola or sunflower oil, and shake or roll around carefully with a spoon until well coated with oil.
- 7Do NOT use any salt on the potatoes.
- 8When well coated with oil, lift with a slotted spoon into an oven dish (like pyrex).
- 9Bake for an hour or more, until potatoes are dark golden brown and crispy on the outside.
- 10It's usually nearer to 2 hours -- You want that dark brown which indicates a thoroughly baked potato.
- 11Never cover at any stage, even if you have to keep them warm for a while.
- 12Break open at the table, and season with a good sea salt like Maldon.
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Nutritional Facts for Mom's Roast Potatoes
Serving Size: 1 (369 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 426.2
- Calories from Fat 4
- Total Fat 0.5 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 33.2 mg
- Total Carbohydrate 96.7 g
- Dietary Fiber 12.1 g
- Sugars 4.3 g
- Protein 11.1 g