Roasting Potatoes

Are you sure you’re frying potatoes the right way? These common mistakes can ruin one of the simplest and most popular dishes.

Baked potatoes are the epitome of what is known as “comfort food.” The perfect baked potato should be soft and fluffy inside and melt in your mouth but crispy outside to show off the flavor. Oven baking seems simple, but common mistakes can prevent you from getting perfect results.

Learn what mistakes to avoid to avoid raw seeds, charred skins, and other problems. Then there will be no more unappetizing shriveled potatoes on the table that family and guests will reject.

7 Mistakes You Make When Roasting Potatoes

1. Poorly dried potatoes

Potatoes need to be washed to remove dirt and debris from the tubers. You can also use a vegetable brush for a more thorough cleaning. However, after cleaning, you must dry the potatoes well.

Excess moisture on the skin can seep into the potatoes during baking and make the skin too raw. Remember to poke a few holes in the skin: While it’s unlikely that the potatoes will explode in the oven, it can save you trouble.

2. Potatoes in foil

Many cooks believe that foil is the key to the perfect baked potato. However, you are spoiling the dish when you bake potatoes in foil. All the moisture from the potato leaks back into the skin, which can result in a sad picture. The final appearance of the baked potato skin depends on some degree of dehydration and rehydration, so it is best to leave it alone after washing and drying.

3. Oil and salt at the beginning of cooking, not at the end

Do not rub the potatoes with oil and salt until the end of cooking. This is the only way to give the potatoes the best texture and flavor. If you oil the tubers earlier, the skin may need to be crisper.

And also, the salt can escape from the potatoes due to the high temperatures. It is best to quickly drizzle the potatoes with oil when they reach the optimum temperature and sprinkle them generously with coarse salt.

Then put the baking tray back in the oven for 10 minutes – the temperature of the potatoes should rise at most 2-3 degrees during this time. The oil adds a crispy crust to the skin, which has dried out after long baking, and the salt adds flavour and aroma.

4. Hot oven

Slow baking at a relatively low temperature is the key to perfecting potato bubbles. If you have time, cook the potatoes at 150 °C for 90 minutes. If you want to speed up the process, increase the temperature to 200 °C and set it for 45 minutes (note that the baking time depends on the potatoes’ size and the oven’s preheating).

These values should not be exceeded. The potatoes will bake a little faster at a higher temperature, but the skin will probably be too brown and charred. And charring does not make a dish better.

5. No rack for potatoes

For potatoes to be cooked, the hot air must get to the product from all sides. If the potatoes are baked so that one side touches the baking sheet, a hardened spot on the potato, and uneven cooking will result. Place a thin wire rack on a rimmed baking sheet. Place the potatoes next to each other, spacing them slightly apart, and place the baking sheet in the oven.

6. Ignore a food thermometer

You can tell the ideal cooking level of meat by its core temperature, and the same is true for baked potatoes. Use a thermometer to measure the temperature. The ideal temperature is 96-100°C. Below this value, the consistency may still be too firm, and above this value, it may become a sticky mass.

7. Cooling potatoes before slicing

Unlike meat, potatoes do not taste better when they rest and cool. They must be cut immediately. Otherwise, potatoes retain water from the still-smoking core and become firm. Quickly pierce each potato with a serrated knife as soon as the pan comes out of the oven. Gently squeeze the potatoes (with a hot glove or towel) to ventilate them. Then you can call the family and guests to the table.