Marinated Roast Potato Recipe – Heidi's marinierte Bratkartoffeln (2024)

FAQs

Marinated Roast Potato Recipe – Heidi's marinierte Bratkartoffeln? ›

The short answer is yes, marinating potatoes can make a huge difference when it comes to flavor. The long answer is that there are several ways to marinate potatoes, including the precook marinade and post-cook marinade.

The short answer is yes, marinating potatoes can make a huge difference when it comes to flavor. The long answer is that there are several ways to marinate potatoes, including the precook marinade and post-cook marinade.

It's not necessary to parboil the potatoes before marinating, but some people prefer to do so to slightly soften the potatoes and reduce the marinating time. If you choose to parboil, make sure not to overcook the potatoes, as they should still hold their shape.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Gordon Ramsay's roast potato recipe

For Gordon's roast potato recipe you'll need: 1.2kg floury potatoes, such as Maris Piper or King Edward. 100g goose or duck fat (or olive oil)

Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.

Let potatoes marinade in the fridge for up to 3 days but try to do at least 24hrs. When you want to bake - preheat oven to 200ºC. Transfer potatoes to a large baking dish/teat where the potatoes can all have a flat side touching the pan. Cover with foil and bake for 1hr.

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

I love it when cooking involves a bit of a science experiment. In this case, research suggested adding baking soda to the pot when parboiling potatoes; having water of higher alkalinity than usual helps the outside edges of the potatoes break down more, opening up the possibility of a crisper outside texture.

We've said it before, and we'll say it again: Don't try this with thinly sliced, diced, or shredded potatoes. They just won't stand up to an overnight soak, so don't do it. The larger the potato pieces, the longer they'll last in water. If you're prepping with smaller pieces, don't soak for more than 12 hours.

What happens when you soak potatoes in salt water overnight? ›

Why use salt water for soaking potatoes? There's moisture naturally found in potatoes, and moisture is drawn to higher concentrations of salt. (This is a process called osmosis.) So, if you put the potatoes in a salt water bath, that will help draw out some of their moisture, resulting in crispier fries.

The ideal potato for baking is low in moisture with a high starch content. These qualities allow a potato to bake up with a delightfully fluffy center and crispy skin. Because it has all of these features, Russet potatoes are the ideal potato for baking and the most commonly used choice.

First things first, it's important to not overcrowd the tray, with Curtis saying: “you can't put too many potatoes in the tray because they will steam. You want them to be dry, and that's how you get them crispy on the outside, fluffy on the inside.”

So if you've ever wondered whether you can prep potatoes ahead of time, the answer is thankfully yes—but you'll need to stick to a few rules or risk ending up with soggy, bland or oddly colored spuds.

The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.

He said: "We do these in a high-pressure steamer, so they're in a tray that will let the steam circulate. We only want to cook these enough just to soften up the outsides of the potato, so we can ruffle them up and get a really, really crispy roast potato.

Drain the potatoes, put lid back on the saucepan and shake gently, which roughens the surface a little which makes them even more crispy. Add to tray, baste and turn at regular intervals and you should end up with crispy roast potatoes. The reason is almost certainly that the oven isn't hot enough.

In a video online, Gordon explained: “For crispy roast potatoes, you can depend on them, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina or flour, and then give them a good roughing up.”

How do you keep roast potatoes warm and crispy? Don't. Let them cool. Just before you need to serve them (5–10 minutes, depending on how cool they are) put them in a hot oven, That should crisp them up nicely, and warm them too.