http://unconfidentialcook.com/2009/01/23/oven-roasted-crispy-potatoes/ The recipe exchange for discerning palates. Fri, 18 May 2012 01:30:31 +0000 hourly 1 http://wordpress.com/ http://unconfidentialcook.com/2009/01/23/oven-roasted-crispy-potatoes/#comment-3516 Mon, 20 Feb 2012 16:54:10 +0000 http://unconfidentialcook.com/?p=95#comment-3516 I use olive oil, too. I don’t use a non-stick pan (but if you’re worried you can do that), and I check them halfway through cooking. Usually they don’t stick, but if they do, I turn them.

]]> http://unconfidentialcook.com/2009/01/23/oven-roasted-crispy-potatoes/#comment-3514 Mon, 20 Feb 2012 02:53:11 +0000 http://unconfidentialcook.com/?p=95#comment-3514 How do you keep the potatoes from sticking to the pan? (I’m using olive oil.)

]]> http://unconfidentialcook.com/2009/01/23/oven-roasted-crispy-potatoes/#comment-549 Mon, 20 Apr 2009 11:03:57 +0000 http://unconfidentialcook.com/?p=95#comment-549 In response to your tip of the week, I agree with Renee that goose or duck fat makes incredible roast potatoes. Another tip – parboil them for 5 minutes, drain and let them steam a bit in the colander to get rid of excess moisture then rattle them around in the pan with a tablespoon or two of polenta or cornmeal to fluff up the edges. Then put them in the roasting tin with your goose fat (which you’ve heated up in the oven for about 5 minutes so the potatoes sizzle when you put them in the pan) and bake. They are sooo delicious, with crisp, golden edges. Quite addictive. Dangerously addictive.

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