Marinated Roast Potato Recipe – Heidi's marinierte Bratkartoffeln (2024)

FAQs

Marinated Roast Potato Recipe – Heidi's marinierte Bratkartoffeln? ›

In a video online, Gordon explained: “For crispy roast potatoes, you can depend on them, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina or flour, and then give them a good roughing up.”

In a video online, Gordon explained: “For crispy roast potatoes, you can depend on them, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina or flour, and then give them a good roughing up.”

Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.

Hard Vegetables (Potatoes, Carrots, Beets, etc.): Marinate these veggies for at least 30 minutes and up to overnight. Semi-Hard Vegetables (Green Beans, Asparagus, Peppers, etc.): Marinate for at least 30 minutes and up to several hours. Soft Vegetables (Broccoli, Tomatoes, Greens, etc.): About 10 minutes is good.

Like most marinades, the longer they sit, the more the potato will infuse with flavor. However, marinating for too long can cause bacteria buildup, and the finished product might not taste as fresh as it could. If you're marinating your raw potatoes before cooking them, consider soaking them overnight.

Gordon Ramsay's roast potatoes are cooked in olive oil but you can use goose or duck fat for more flavour.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

The potatoes cook on the inside when you parboil, so the baking time is basically crisping them up to perfection, which we do at a high oven temperature. If the potatoes are raw, when you use a high temperature, the outside of the potatoes will burn before the inside cooks.

The Best: Yukon Gold Potatoes

Their skin is thin, so they cook through fairly quickly, and they're just waxy enough to hold their shape. But if you've ever had a Yukon Gold potato, you know what really sets them apart is their buttery, creamy center, which lends itself so well to roasting.

If you want to make this roast potatoes day before recipe and keep the potatoes crispy, ensure you put them in hot oil before baking them. This will help the potatoes stay crispy. If you're preparing roast potatoes in advance and find they have gone soggy in the fridge.

Is it OK to marinate potatoes? ›

Yes, depending on what you are going to do with them. Put all ingredients except the potatoes in to a large bowl and mix well. Toss the potato wedges in and be sure to coat them the marinade. Cover with cling wrap and pop it in the refrigerator for half an hour.

Hard Vegetables (Potatoes, Carrots, Beets, etc.)

Marinate these veggies for at least 30 minutes and up to overnight.

Are you looking to add a burst of flavor to your potatoes? Marinating them is the perfect way to infuse them with delicious seasonings and spices. Whether you're grilling, roasting, or sautéing, marinated potatoes are a versatile and tasty addition to any meal.

A great way to enliven potatoes which have been stored since last year's harvest. The milk gives them a creamier texture and a little more body and richness. Peel the potatoes and slice them into pieces at least 1cm thick. Put them into a saucepan and cover with the milk.

Pour marinade mixture over potatoes and toss to coat. Cover with lid and allow to marinate in the fridge for 6-24 hours.

In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.

“When it comes to the perfect roasties, I always start with Maris Pipers.

Goose fat is one of the first choices for roast potatoes because first of all – it tastes nice! It has a really rich flavour compared to your more common vegetable oils. It's a bit like how cooking your roast potatoes in dripping from your turkey can add more flavour to your spuds too – they're both animal fats.