BEST ROASTED POTATOES how to make oven roasted potatoes

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Show Notes Recipe Info: http://stellaculinary.com/ct19 • This is my go to potato recipe when cooking at home. Once you learn how to cook potatoes using this technique, you'll have an easy potato side dish that you can knock out of the park whenever needed. Although in this video we're cooking roasted red potatoes, any smallish potato will work, including fingerlings, new potatoes, or small marble potatoes. • Here's the quick play by play: • The red potatoes are cut in half lengthwise, placed in a pot, covered with cold water, and then brought to a boil over high heat. Once the water boils, the heat is reduced to a gentle simmer, and the potatoes are cooked until fork tender (once the water boils, the potatoes are usually done, but sometimes they'll need a couple extra minutes of simmering depending on size and shape). And this, my friends, is the secret step in making great, oven roasted potatoes. The blanching ensures that the potatoes are evenly cooked all the way through before roasting. This way, when it comes time to roast the potatoes in the oven, all you have to worry about is generating a beautiful, golden brown crust. • After the potatoes are fork tender, drain the boiling water from the potatoes (keeping the potatoes in the pot), and then simply run cold tap water over the potatoes until they cool down to room temperature. • Once the potatoes are cool, place them in a mixing bowl, toss with kosher salt, black pepper, and your favorite cooking oil. Lay the potatoes cut side down on a sheet tray and roast in a 375F-400F oven for 45-60 minutes, or until they are a dark, golden brown. Remember, the potatoes are already cooked through since we've already blanched them, so don't focus so much on the time or temperature of your oven, but more on the coloring of the potatoes. When the potatoes are a dark golden brown, they're done roasting; simple as that. • Remove roasted potatoes from the oven and transfer immediately into a large mixing bowl and toss with finely chopped fresh herbs and a couple pats of butter. The heat from the potatoes will gently melt the butter, giving your potatoes an awesome, herb butter glaze. During this tossing phase, feel free to add any other flavorings that you like including pesto sauce, minced garlic, Parmesan cheese, mustard or spices. • -Further Information- • This Episode's Show Notes: http://StellaCulinary.com/ct19 • Seared Rib Eye Steak Recipe: • How to Cook a Ribeye Steak In A Pan +...

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