Now before we into the method, let’s talk about the ingredients. Most importantly, the potato. This recipe calls for Yukon Gold because of its medium moisture and starch content. Choosing the right potato for the job makes all the difference here guys. A Russet potato for example, is great for mashing or baking because of its low moisture and high starch content. But you wouldn’t use this type of potato roasting because it is mealy and will likely fall apart. High moisture and low starch potatoes, such as the red and fingerling varieties are great for things like potato salad and roasted potatoes because they keep their shape and can stand up to higher cooking temperatures. The Yukon Gold potato is somewhere in between the two which makes it perfect for the combination cooking method that I will explain below.
Melt-In-Your-Mouth Roasted Potatoes
3lbs Yukon Gold Potato, washed, skin on
1-1.5C Peanut Oil
Salt to taste
1. I chose to use peanut oil because of its high smoke point. This means that the oil won’t burn when brought to a high cooking temperature. You can use an oil of your choice, so long as it has a high smoke point. For more information on what types of oil to use, I have found this article very helpful, Cooking Oils.
2. I have found that in my oven, 425F is a little too low and 450F is a little too high. That is how I came up with 435F. All ovens are not created equally, so keep an eye on them! If after the first 15 minutes your potatoes aren’t crisping up, adjust your temperature a little higher and vise versa. Another factor to consider is how big or small you cut the potatoes. Smaller cuts need a slightly lower heat and vise versa! Play around with it and make it your own! If you decide to add seasoning or herbs do so during the second half of cooking so they don’t burn.