They look unseasoned and could be cut a little smaller, but are cooked well... the good news is that those are way easier to fix
this post was submitted on 09 Sep 2024
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All you really need for tasty roasted potatoes is salt, which you wouldn't be able to see. Paired with some garlic mayo ideally.
Rosemary is a must
They don't look great but they definitely look like roasted potatoes... I don't see what the problem is here
They honestly dont look that bad. They just need some more fat and maybe some herbs.
Presentation could be improved but they look like alright roasted potatoes to me
They look fine. Maybe some rosemary? Decently browned, too. All I'd worry about is "new potatoes" getting gummy when slow-cooked.
Garlic powder and salt when they come out, spritz of lemon, she'll be right.
After you’ve par-boiled them, drain them and put them back into the empty pan with the lid on. Take outside (helps if it’s cold!) and lift the lid for a couple of seconds so that steam escapes. This makes the outside of the spuds go fluffy, and it’ll crisp up nicely in the oven.
You can also put some around the meat (if you’re roasting some) and let them absorb the delicious grease.
(Also you’ll need more than that)
Delicious lipids
I’ll have to try your outside steam trick.
I’m in Canada, so I’m sure that will be very interesting in a couple of months when we’re in winter! The cold does an incredible job pulling out any humidity or moisture.
I see the before picture but where is the after picture?
Chunks are much too big. With the amount (or lack of) seasoning put on those, eating a single one would be a chore of flavorless potato mush. They need to slice them thinner, quarter them, or stop being afraid of seasoning.
Mush? You know those things are dry and hard on the inside
Not when baked?
I clearly know a very different level of cook than you do
They look unevenly cut, under done, and insufficiently seasoned.
the seasoning i don't care about, you can just add as much salt as you want at the table and it's fine, but man they need to go for like at least another 10 minutes.
You put herbal seasoning on the potatoes before roasting so they take on the flavors.
...i know how seasoning works, my point is that i don't care and just adding salt after is still perfectly fine, potatoes are inherently tasty with just a little salt added at any point.
This is the most "English food is spicy" take I've read this entire year.
wat? most things taste fine with just some salt lol, salt is the universal seasoning, this is basic cooking knowledge.
Other seasonings are great too, but without salt you'll always have something kinda sad, and salt doesn't strictly need anything else.
there's no way they're cooked evenly at that size unless they were sous vided ahead of time
Maybe by CasualUK standards.
Great Depression taters
They look wet
3.6/5. Not great, not terrible.
Kinda looks like sweet potatoes.
In case it isn't:
Olive Oil, Fresh Rosemary, Salt & Pepper.
Throw some roughly cut Carrots, Celery Root and an Onion in there as well.
About 30 minutes at 180 - 200 degrees celsius (dependent on oven). Bam! Good eats for you and yours.
If it is sweet potatoes, I can't help as I've only tried them once and didn't care for them.
I don’t think peeling them helped with their visual appeal…
Put a little more effort into raising your children.
Kids are picky. It's just a fact of life. This person isn't a bad parent because of that.
You just need to deep fry them for a minute to get the crisp on. My mom called them lazy man's roast potatoes but I preferred them.
some idiot put too much oil in them