Crispy Roasted Potatoes With Salted Lemon
Is there anything more comforting than golden crispy roasted potatoes with a Sunday lunch or celebration meal? Here’s how you can add even more delectable flavour to a timeless classic!
Wherever you go, roast potatoes are probably one of the most well-loved dishes alongside a traditional roast dinner. Whether they’re salted and buttery, smothered in gravy, or livened up with a splash of tangy lemon and garlic, they’re an indispensable part of a truly memorable home-cooked meal.
These crispy roasted potatoes, with salted lemon, roasted garlic, and herbs, are a beautiful accompaniment to a dish like this irresistible Culinary Cartel take on a family favourite: roast chicken. And, of course, the zesty fresh burst of lemon means this dish is ideal for pairing with lamb, too.
Crispy Roasted Potatoes: Always Better at Home
Roast potatoes are a staple at virtually every restaurant or hotel buffet offering, with good reason. They’re simple to cook, are universally loved, and offer a delicious starchy counterpoint to cooked meats and greens. There’s one drawback, though. They’re at their absolute best served piping hot straight out of the oven, and all too often, out of necessity, they’re pre-prepared and kept on standby. Inevitably, that can mean potatoes that are a bit dried out and over-crisped or are a little too chewy from being reheated.
So, it’s best to take matters into your own hands – and ensure the just-ready magic of sizzling golden potatoes, bursting with tenderness and flavour under a perfectly crispy exterior.
Roasting or Baking?
It’s an often-asked question: what’s the technical difference between roasting and baking a potato? Simply put, baking is usually aimed at unifying the flavours of a mix of foods. And, when it comes to savoury foods, the ingredients are most often covered – for example, in a casserole dish.
Roasting, on the other hand, is specifically intended to intensify the flavour of a specific item, usually while browning and crisping it in the process. And that’s exactly what we’re doing with these easy-to-make crispy roasted potatoes.
The Ultimate Crispy Roasted Potatoes
Roast potatoes are already a classic. So, why this recipe?
Well, the addition of garlic adds a uniquely umami note to jammy lemon, the result of cooking down the mouth-watering, tangy lemon rinds in their own juices with salt. Tossing the potatoes through this nippy, slightly tart sauce made with the addition of fresh parsley, provides a delightful contrast to the rich fattiness of the roast potatoes. It’s a celebration of textures as well – the crackly potatoes accentuated against the gooey chewiness of the softened lemon bits that characterise the sauce.
Preparing your crispy roasted potatoes this way offers an exciting element of depth and interest to any side dish ensemble. It’s also perfectly suited to partner with a vegetarian meal option like delicious roast cauliflower.
You can also check out the recipe video here.
Mouth Watering Results?
Did you try out our crispy roasted potatoes with salted lemon, roasted, garlic and herbs? If so, tell us about it – leave a comment, a rating, and remember to tag your photo #theculinarycartel on Instagram Show us your mouth-watering results!
Frequently Asked Questions
Why should potatoes be boiled before roasting?
There are a few reasons why this is helpful. Perhaps the most important is that it helps remove excess starchiness, which can form a tough external coating while your potatoes are roasting. It also softens the potato pieces so the fattiness and richness of surrounding flavours can penetrate more deeply while the potatoes develop a crisp golden exterior.
Why boil the potato pieces so thoroughly? Wouldn’t a simple parboil offer the same result?
By boiling your potatoes to full softness, they develop a fluffy, ready-to-disintegrate exterior – and it’s that fluffiness that ensures the crumbly golden exterior that characterises truly amazing crispy roasted potatoes.
Why are the potatoes salted before they’re put in to roast?
A light dusting of salt helps draw moisture from the surface of your potato pieces, making it easier to achieve that perfectly evenly crisped exterior.
Should I cover my potato pieces with foil while baking?
No, don’t cover them. Doing so traps moisture and leads to the potatoes being “steamed” rather than baked.
What can I do with my leftover jammy salted lemon?
This jammy lemon is very similar to preserved lemon. Use any leftovers as you would preserved lemon:
- Stir it through mayo for a delicious chip dip.
- Whisk it into dressings.
- Add it to pasta dishes (we love it in cacio e pepe, and lighter seafood pastas).
- Add it to a mixture of fresh herbs, with a touch of oil to make a punchy lemon salsa verde.
- Stir it thought labneh and add some fresh dill/ parsley or chives to make a lovely dip for crudites or spreading over crusty bread.
The options are endless!