I think it is fair to say that most of us have a complicated relationship with potatoes. Yup potatoes, the vegetable who pretends to be easy and versatile, but likes to keep you on your toes by turning out more like glue than creamy mash or baked rock hard every once and while. It is the simplest of dishes that are always the hardest to master!
The worst for me is roasted potatoes. The goal is golden and crispy on the outside and moist, tender and flavorful on the inside. Generally I’m pretty good with roasting, but occasionally they did not turn out so great and I always felt like they could be better. Frustratingly the potatoes wouldn’t crisp enough, or too much and were burnt. At times flavourless or the worst tough on the inside. Needless to say I’ve been playing around with my roasting technique for a while. And I’ve tried it all.. duck fat.. check.. but who has duck fat on hand all the time??!! Different types of potatoes.. baker, yukon, yellow, red, fingerlings, baby, even sweet once… and cut into different sizes. I’ve tried starting them on the stove top in a frying pan, baked but finished under the broiler, on the BBQ, parchment paper on the baking tray, parboiled in water…
So yes I’ve put in the leg work for you all. Some worked, some worked but were not consistent, some were a disaster (aka sweet potatoes roasted on the BBQ).
Now I’m not saying I’ve re-invented the wheel… BUT I kind of have with this recipe 😉
After making roasted potatoes that I had parboiled in water first, that were just okay, I had a little brainstorm and wondered what would happen if I parboiled the potatoes in.. Ready for the big reveal… milk. We add milk to mashed potatoes and gratin, wouldn’t it work to parboil? I did a quick internet search and no one was parboiling in milk – weird. Well I decided to live dangerously and give it a try. And all I can say is wow! If are not interested in biting into golden, crispy potatoes that like soft clouds of creamy goodness then you can stop reading…
This has been a work in progress. I have been working on this recipe for a while, trying different herbs, cooking times, and oils but I’m confident that you can cook this anytime and it will not disappoint. Follow my instructions and these roasted potatoes are easy and fool proof. Promise!
I use a mixture of red and yellow baby potatoes, for me they have worked the best. I use a local company The Little Potato Company that are available across North America. This is also one of those recipes that you need to use fresh herbs if you want to get lots of flavor into the potatoes. It just isn’t the same with dried herbs (sorry!).
So just in time for American Thanksgiving here are my perfectly roasted potatoes. Hope you enjoy as much as we do!
- 2½ lbs baby potatoes, mix red and white
- 3 sprigs of thyme
- 1 bay leaf
- 3 cups milk, enough to cover potatoes
- 3 tbsp olive oil
- 1 garlic clove, smashed
- 4 sage leaves, whole
- 1½ tbsp sea salt, coarse
- pepper to season
- Preheat oven to 350F.
- Place potatoes in pot, cover with milk, top with bay leaf and thyme. Place covered pot on stove over medium heat for 10 mins. Drain and set aside.
- Add 3 tbsp of oil into roasted pan and clove of garlic, then place in oven for 15 mins to heat.
- Remove pan from oven and carefully add potatoes into the hot oil. Add sage leaves and 1 tbsp of coarse sea salt and toss with potatoes.
- Return to oven and roast for 1 hour, turning the potatoes every 15 minutes.
- Remove from oven season with remain salt and pepper. Serve.