Perfect Pan-Roasted Potatoes

Roasting potatoes in a pan is a quick and easy way to make a delicious side dish to accompany a variety of meals. With a short prep and cooking time, pan-roasted potatoes can be made in under an hour and are a great option for a simple weeknight dinner or a lazy breakfast.

Choosing the right potatoes

Potato Variety

The most recommended varieties for roasting are Yukon Gold, Russet, and Red Bliss potatoes. Yukon Gold potatoes are considered the best all-purpose potatoes as they have the perfect balance of starch and waxiness. They soften well in the oven while maintaining their shape, resulting in a crunchy crust and creamy interior. Russet potatoes, also known as Idaho potatoes, are ideal for baking, mashing, and frying due to their high starch content. Red Bliss potatoes, or red potatoes, are waxy and best suited for dishes where you want them to hold their shape, such as salads and gratins.

Starch Content

The starch content of potatoes varies, and it's essential to consider this when roasting. Starchy potatoes, like Russets, are excellent for roasting because they tend to get crispy and fluffy. On the other hand, waxy potatoes, such as fingerlings, are better for recipes where you want the potatoes to retain their shape. All-purpose potatoes like Yukon Gold have a balance of starch and waxiness, making them versatile for various dishes.

Skin Thickness

When roasting potatoes in a pan, opt for those with thinner skins, like Yukon Golds. Thinner skins allow heat to penetrate the potato more quickly, reducing the overall cooking time. This is especially advantageous when cooking for others, as you don't want to keep them waiting too long!

Size and Shape

Consistency in size and shape is crucial when selecting potatoes for roasting. Yukon Golds are known for their uniform size and shape, ensuring even cooking. This means you won't end up with a mix of overcooked and undercooked potatoes. Look for potatoes that are similar in size so they cook at the same rate.

Availability

You don't want to spend hours searching for the perfect potato. Yukon Golds are widely available and can be found in any grocery store, loose or in bags. Their versatility and ease of access make them a reliable choice for your roasting needs.

Preparing the potatoes

The first step to achieving the perfect roasted potatoes is to select the right type of potatoes. Starchier varieties such as russet potatoes are ideal for roasting because they absorb more oil and become crispier. However, other types of potatoes such as red potatoes, Yukon Gold potatoes, or fingerling potatoes can also be used and will turn out equally delicious, although they may not be as crispy.

Once you've selected your potatoes, it's important to wash the potato skins thoroughly to remove any dirt or debris that might affect the texture of the final product. After washing, cut the potatoes into uniform-sized cubes or slices. The size and shape will depend on your personal preference and the desired level of crispiness. Smaller pieces will result in crispier potatoes, while larger pieces will take longer to cook.

If you're aiming for extra crispy potatoes, you can parboil them before roasting. Parboiling involves partially boiling the potatoes until they are soft on the outside but still firm on the inside. This helps release the starches and promotes crispiness during roasting. However, it is not a necessary step, and your potatoes will turn out crispy even without parboiling.

After cutting and optional parboiling, it's time to season your potatoes. You can use a variety of spices and herbs to add flavor. Some popular options include salt, pepper, garlic powder, paprika, rosemary, and thyme. Feel free to experiment with different combinations of spices and herbs to find your perfect flavor profile.

Once your potatoes are seasoned, heat a large skillet over medium heat and add a suitable cooking oil such as olive oil, vegetable oil, or a combination of both. Avoid using butter as it burns too quickly over high heat. When the oil is hot, carefully add the potatoes to the pan.

Tips for perfect roasted potatoes:

• Cut the potatoes into uniform sizes to ensure even cooking.
• Wash the potato skins thoroughly to remove any dirt or debris.
• Parboil the potatoes for extra crispiness, but it's not necessary.
• Season the potatoes generously with your favorite spices and herbs.
• Use a suitable cooking oil with a high smoking point, such as olive oil or vegetable oil.
• Heat the oil sufficiently before adding the potatoes to the pan.

Choosing the right oil

The oil you use for roasting potatoes is important, as it will affect the flavour and crunchiness of the final product. Here are some tips and suggestions for choosing the right oil:

• Flavour and Smoke Point: The two key criteria when selecting an oil for roasting potatoes are flavour and smoke point. Smoke point refers to the temperature at which an oil begins to smoke and break down, and it's important to avoid exceeding this point. Different oils have varying smoke points, so choosing one with a high smoke point can give you more flexibility in cooking temperatures.
• Olive Oil: Olive oil is a popular choice for roasting potatoes and is available in different varieties. Extra virgin olive oil has a lower smoke point than regular or light olive oil, so it may not be suitable for high-temperature roasting. Regular or light olive oil is preferred by some due to its higher smoke point and more neutral flavour.
• Other Oil Options: There are several other oils that can be used for roasting potatoes, each with its own unique flavour and smoke point. These include peanut oil, avocado oil, canola oil, vegetable oil, rapeseed oil, safflower oil, rice bran oil, sunflower oil, and grape seed oil.
• Animal Fats: Animal fats such as goose fat, duck fat, bacon fat, lard, and coconut oil can also be used for roasting potatoes. These fats add a distinct flavour and are known to produce crispy results. However, they may be more expensive or difficult to source.
• Neutral Oils: If you're looking for an oil that won't overpower the flavour of the potatoes, consider using a neutral-tasting oil. Vegetable oil or canola oil are often recommended for their neutral flavour and high smoke point.
• Saturated Fats: For potatoes that stay crisp even as they cool down, consider using a saturated fat. Saturated fats are solid at room temperature, so they create a firmer crust that retains its crispness. Examples include butter, lard, and coconut oil.
• Personal Preference: Ultimately, the best oil for roasting potatoes depends on your personal preference for flavour and texture. You may need to experiment with different oils to find the one that suits your taste.

Seasoning the potatoes

The key to delicious roasted potatoes is seasoning. You can use a variety of spices and herbs to add flavour to your potatoes. Here are some tips and suggestions for seasoning your potatoes:

• Wash the potato skins thoroughly before cutting and cooking to remove any dirt or debris that might affect the texture of the potatoes.
• For a simple seasoning, you can use just salt and pepper. Sprinkle a generous layer of salt into the oil in the pan and place the potato halves onto the salt. You can also add pepper to taste.
• If you want to get more creative with your seasoning, you can use spices such as chilli powder, garlic powder, paprika, cumin, taco seasoning, or even coriander. Add these spices during the last couple of minutes of cooking to avoid burning.
• For herbs, you can use heartier stemmed herbs like rosemary or thyme, which can be added at the beginning of the cooking process. More delicate herbs like chives, parsley, or basil should be added at the end of cooking to avoid wilting.
• If you want a more crispy potato, you can parboil the potatoes before roasting. This helps to release the starches and makes the potatoes extra crispy.
• You can also try different types of salt, such as kosher salt or garlic salt, to add a unique flavour to your potatoes.
• Play around with different types of potatoes to find the ones that crisp up the best. Starchier potatoes like russets tend to be great for roasting because they are absorbent. However, other types of potatoes such as red potatoes, Yukon Gold potatoes, or fingerling potatoes can also be used and will be equally delicious, if not as crispy.

Reheating the potatoes

If you have any leftover roasted potatoes, you can easily reheat them without losing their texture and flavour. The best way to reheat roasted potatoes is to use the same method you used to cook them. So, if you roasted the potatoes in a pan, you can reheat them in a pan. Here's how:

• Heat a little olive oil in a pan over medium-high heat.
• Add the leftover potatoes to the pan and toss them in the oil.
• Reduce the heat to medium-low and cover the pan.
• Let the potatoes cook for 2-3 minutes until they are warmed through.
• Remove the lid and increase the heat to medium-high.
• Let the potatoes cook for another minute or two until they are crispy again.

You can also reheat roasted potatoes in an oven or air fryer. Preheat the oven or air fryer to 350-400 degrees Fahrenheit. Place the potatoes in a single layer on a baking sheet or tray. If using an oven, cover the potatoes with aluminium foil. Reheat for 20 minutes, then remove the foil and continue cooking for another 5-10 minutes, or until the potatoes are crispy.

Frequently asked questions