Comments on: Readers Question: Herb-Roasted Potatoes

By: Charmian Christie

Charmian Christie — Sun, 07 Nov 2010 13:47:19 +0000

Roughing up the edges? Great idea. I love crispy roasted potatoes and will try this trick the next time. Thanks so much for suggesting it.

By: Elaine

Elaine — Fri, 05 Nov 2010 21:38:54 +0000

I read an article by Nigella Lawson in which she gave the best method for making perfect roasted potatoes for a Christmas dinner. Peel and cut the the potatoes, parboil and drain. Put them in a large bowl and shake them to rough up the edges. Spread them on a pan and drizzle with fat and seaon. Roast in a very hot oven. I tried them and they were wonderful! Roughing up the edges increases the crisping surface.

By: Rosemary Baked Chicken and Potatoes | My Life in Peru

Rosemary Baked Chicken and Potatoes | My Life in Peru — Fri, 09 Apr 2010 14:16:59 +0000

[...] Readers Question: Herb-Roasted Potatoes (christiescorner.com) [...]

By: Charmian Christie

Charmian Christie — Tue, 08 Dec 2009 21:34:59 +0000

Red potatoes are great for roasting. Thanks for mentioning this. I’m partial to Yukon Golds myself, but par-boiling will work when roasting almost any potato.

And did you say LEMON? I love lemon on potatoes. Next time, Cheryl. Next time.

By: Charmian Christie

Charmian Christie — Tue, 08 Dec 2009 21:32:37 +0000

Cut like fries? Nice idea. I bet they’re better than French fries — and way less fattening.

By: Cheryl Arkison

Cheryl Arkison — Tue, 08 Dec 2009 18:47:33 +0000

I’m going to add my two cents. I think red potatoes are the best for roasting. You can get that fantastic, creamy texture without the par-boil method.

Oh, and where is the lemon? I can’t roast my potatoes without a very liberal does of lemon juice.

By: Cheryl Arkison

Cheryl Arkison — Tue, 08 Dec 2009 18:44:42 +0000

@Charmian Christie, I would echo the stirring recommendation. I cut mine like fries and stir at least once when roasting.

By: Dana McCauley

Dana McCauley — Mon, 07 Dec 2009 20:24:40 +0000

Good idea on the chicken drippings Jill! I also like to use bacon fat for that kind of thing. Better yet, goose or duck fat it if I have it.

By: Jill

Jill — Mon, 07 Dec 2009 16:23:15 +0000

@Charmian Christie, mmm. brownies.

By: Charmian Christie

Charmian Christie — Mon, 07 Dec 2009 13:27:15 +0000

I’m sure you don’t have as many culinary disasters as you say. I’ve had your baking and it’s great!

Not sure how this would work with sweet potatoes since they are different vegetables, but I see no reason this trick wouldn’t work. I’d be curious to know how your boil-then-bake sweet potatoes turn out. I usually must cut mine in chunks, toss in oil and bake at 350F to 375F. The trick to sweet potatoes is to cut the pieces into fairly even pieces and stir ever 15 minutes.

Anyone else have sweet potato tricks?