CREAMY Roasted Potatoes with Spinach & Garlic Recipe (2024)

FAQs

How do you keep garlic from burning when roasting potatoes? ›

How do you not burn garlic when roasting potatoes? By leaving garlic cloves in their skin they don't burn but instead roast and become super soft and buttery.

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.

Parboiling potatoes allows you to get crispy roasted potatoes that have a nice crust on the outside while being soft on the inside. Some people confuse parboiling with blanching, but in fact these are two separate cooking methods with two different uses!

Dry matter – the non-water part of the potato – also varies. Too much and the potatoes will fall apart when they are cooked, too little and they will be soggy.

Speedy roasted garlic trick: While less visually stunning, separating the head of garlic into individual cloves will make the cloves roast more quickly. Leave the cloves intact and covered with their paper skin, toss with olive oil, and roast in a foil packet until soft.

Yes! Soak the potatoes in cold water to remove the excess starch from the outside of the potato. There are a few reasons why you want to remove that starch (it makes the potatoes burn, it keeps them from crisping up, it turns to sugar) but all you really need to remember is to soak them at least one hour.

"Placing [peeled and cut] potatoes in water helps prevent oxidation, which turns their exposed flesh brown," says Ronna Welsh, the author of The Nimble Cook and the owner and chef instructor at Purple Kale Kitchenworks in Brooklyn, N.Y. While oxidation won't make the potatoes unsafe to eat, it does change their flavor.

While all sorts of potatoes are delicious when roasted in the oven, Yukon Gold potatoes are arguably the best potatoes for roasting for many reasons. Yukon Gold potatoes have the perfect amount of starch, which means they soften well in the oven, while their partially waxy texture helps them maintain their shape.

Neutral, low-cost oil such as vegetable oil, canola oil, safflower oil, peanut oil, corn oil, coconut oil, avocado oil, etc., work well for roasting. These oils have a high smoke point, allowing the potatoes to get hotter without imparting off flavors.

Roast for 1hr until golden and crisp, and don't forget to turn them occasionally to ensure they cook evenly. Here's a few tricks to try to make them even more delicious. Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch.

What happens if you don't boil roast potatoes? ›

You'll end up with toasty outsides and raw insides. The par steam / boil is to make sure they're cooked well, then roasted. If your potatoes are small enough the straight roast works.

Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy. Try placing oil in a spray bottle or using an aerosol to apply the oil to the potatoes. Lastly, ensure that the potatoes are dry before you add the oil.

Parboiling the potatoes is a good start, but if they're not getting crispy during roasting your temperature isn't high enough or there's too much moisture.

It's roast potatoes. 200g per person is perfect, and if there are any leftovers you can chuck 'em in a bubble and squeak, hash, or just grab a cold roastie right out of the fridge.

Garlic is finicky and will burn quickly. Keep the temperature low and slow. Second, be extra generous with the cooking oil. One way to help keep the garlic from burning and sticking to the bottom of the skillet is to coat the entire bottom of the skillet with a heavy pour of oil.

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Higher oven temperatures can cause the outer edges of the exposed garlic cloves to burn before the middles have time to soften, leaving you with a roast of uneven cloves, where the outsides are crispy and overcooked but the middle is still raw.

According to One Good Thing, the most important thing to remember when cooking garlic is to start it in cold oil — meaning, in a cold pan. Don't even turn on the stove until the garlic is prepped, ready, and in the pan.