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

FAQs

What happens when you marinate potatoes? ›

Like most marinades, the longer they sit, the more the potato will infuse with flavor. However, marinating for too long can cause bacteria buildup, and the finished product might not taste as fresh as it could. If you're marinating your raw potatoes before cooking them, consider soaking them overnight.

If the potatoes are raw, when you use a high temperature, the outside of the potatoes will burn before the inside cooks. That's why the parboiling is really important! Now these potatoes are my "basic" ones with my usual go-to seasoning.

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.”

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.

Hard Vegetables (Potatoes, Carrots, Beets, etc.): Marinate these veggies for at least 30 minutes and up to overnight. Semi-Hard Vegetables (Green Beans, Asparagus, Peppers, etc.): Marinate for at least 30 minutes and up to several hours. Soft Vegetables (Broccoli, Tomatoes, Greens, etc.): About 10 minutes is good.

Once the potatoes have cooled to room temperature, add the chopped onions, chile pepper, olives, sun dried tomatoes, and chopped parsley to the bowl. Toss everything well to mix. Chill potatoes several hours or overnight to allow flavors to marinate and blend. Serve at room temperature.

Neutral, low-cost oil such as vegetable oil, canola oil, safflower oil, peanut oil, corn oil, coconut oil, avocado oil, etc., work well for roasting. These oils have a high smoke point, allowing the potatoes to get very hot to achieve maximum crispiness.

Parboiling the potatoes is a good start, but if they're not getting crispy during roasting your temperature isn't high enough or there's too much moisture.

Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so.

CHOOSE THE RIGHT FAT

Most of our chefs choose duck fat or beef dripping for roasties - at Bread Street Kitchen, they even render their own. Duck fat is superior not just for its flavour but for the colour it gives the roasties.

How do you roast potatoes Bobby Flay? ›

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.

Grilled Marinated Sliced Potatoes

Feel free to add herbs like basil or oregano, and serve with your favorite grilled entrée. The potatoes are meant to marinate for an hour, but you can cook them immediately if you don't have time. The longer they sit, the more flavor they will have.

Use parchment paper– non stick foil, or baking sheets will not do the trick. Parchment paper allows the potatoes to roast without sticking! Evenly spread out the potatoes – Don't stack them on top of one another – spread your potatoes out on the baking sheet and try not to overcrowd them.

Despite the crispy edges, it's even worth it to roast your potatoes with seasoning before baking and toss in an infused oil after its time in the oven.

I have done a simple oil and herb marinade for veggies including potatoes before. A little lemon juice is ok too. You don't want too much acid or I think it might break down the vegetables too much but a little lemon or lime juice is fine.

Can I marinade raw potatoes prior to frying them? Yes, depending on what you are going to do with them. Put all ingredients except the potatoes in to a large bowl and mix well. Toss the potato wedges in and be sure to coat them the marinade.

Pour marinade mixture over potatoes and toss to coat. Cover with lid and allow to marinate in the fridge for 6-24 hours.

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.