Roasted potatoes

[RonB]

I haven't tried this recipe yet, but I will soon...

https://www.womansworld.com/posts/comfort-food/mayonnaise-roasted-potatoes

[bbqLuv]

Try it and don't forget photos.

[smokin fool]

I find the pan more than anything dictates how crispy your roast potato's get more than anything.
We finally found a pan at a local cooking supply that does a fantastic job on roast potato's.

[DennyWoo]

What type of pan do you use? I am a big fan of roasted potatoes and am always looking to make them even better.

[WillTravelForFood]

we've started doing duck fat roasted potatoes using the cast iron pan in a 400+ degree oven. Fingerling sliced in half, or those baby potatoes lightly smushed

[smokin fool]

We were recommended this brand years ago
they are well worth it

[smokin fool]

No heavier than a cookie sheet or any other baking pan

[CandySueQ]

Thanks! I'm going to order one -- tired of breaking pizza stones! Shipping cost is a shocker!

[smokin fool]

Good.
I hope your not disappointed with these pans, we love them for roasting potato's and pizza.
My wife thinks we paid about $18 each for that size.
Agreed shipping costs have gone thru the roof, I just got a notice from a winery I buy from, shipping doubled. Sorry kids no more plonk from you. And don't even get me going about eBay shipping prices.

[Chuppy]

Is that cast iron?

[smokin fool]

No. Heavier sheet treated metal

[RonB]

bbqLuv - here's a photo for you. The taters were OK, but I don't think I'll do it again. I asked my wife what she thought, and she said they were "different", but she did eat her share.

[bbqLuv]

Thanks for photos.

[rickgregory]

RonB Try this method. https://www.seriouseats.com/the-best...es-ever-recipe

Basically you parboil in alkaline water, toss, which roughens the outside, then roast.

[RonB]

Thanks. I have used that recipe but just wanted to try something new.

[CaptainMike]

Interesting

[Strat50]

As I cook roasted potatoes for a living, maybe this can help. The pan is less important than the treatment you give those spuds. Yes, cast iron, etc., will help, but the condition of the potatoes is crucial. By the way, this technique works on pretty much any type of potato. So, cut your spuds to whatever size and shape you like. Wash in warm to hot water to render some starch. Then, rinse in cold water, and drain well. Once drained, place in a big bowl or suitable container, then, using a dry towel, dry the potatoes as best you can. It may take more than one towel depending on quantity. Add your oil of choice, herbs, then salt at the end. For all that is holy, do NOT add any salt until the oil has coated the potatoes, as the salt will pull moisture from the potatoes increasing the chance of burning. The oil will mitigate this. Toss, then roast at 375-400 till done and browned. Easy.