Roasted Potatoes with Garlic and Rosemary - LFN # 029
+ Should You Parboil Potatoes Before Roasting, Benefits and Drawbacks, How to Parboil Potatoes, Q&A for ??? you might have (Right here, keep scrolling 👇)...
Welcome to this week’s installment of Living Fully Nourished, where I share my recipe for Roasted Potatoes with Garlic and Rosemary and deeply dive into everything I could think of about parboiling potatoes.
Roasted Potatoes with Garlic and Rosemary
I’m sure you’ll quickly become a fan of this week’s blog post for Roasted Potatoes with Garlic and Rosemary. An easy potato recipe that perfectly accompanies many main courses - consider it another “Go-to” for keeping in your back pocket as a versatile and convenient side option.
But, most importantly, don’t be fooled by how simple this recipe is – resulting in a delicious combination of crispy outer texture and soft, tender insides infused with aromatic garlic and fragrant rosemary flavors.
From serving alongside baked, pan-fried, or roasted meats to grill-side to accompany wings, ribs, a juicy steak, or for a satisfying standalone dish, these roasted potatoes will surely be a hit for family dinners and gatherings. They’re quick to prepare using only a few ingredients, so make plenty, as they are guaranteed to become everyone’s favorite.
I know you’re going to love this roasted potato recipe. 🥔✨
For your recipe success, I encourage you to read the KITCHEN NOTES included in the recipe card on the website post before beginning.
Should you parboil potatoes before roasting?
Eons ago, when learning to cook, I was taught that the best way to make roasted potatoes is to parboil them before cubing or slicing them into fat chunks to roast. My home economics teacher demonstrated this to my classmates and me way back in the day when “home-ec” (as we called it) was a female-dominated course to prepare us for the traditional role of being a housewife – learning how to cook, do taxes, and take care of children. But I digress.
So, back to the topic of this installment, of course, parboiling potatoes before roasting them became the way I always did it. Then, a few summers ago, my daughter-in-law, a fabulous cook (😘), introduced me to her method of roasting the potatoes, eliminating the parboiling step. Who says you can’t teach an old dog some new tricks?
Since then, I’ve dug deeper into the best way to roast potatoes, reading many recipes about how to make them. Some tout the virtues of parboiling, and some don’t at all. And after all this “research,” I can’t tell you which way is better. I’m guessing that’s because I’m not trained professionally in everything about potatoes, and I’m only a home cook. Still, there are some advantages and disadvantages you may want to consider.
Therefore, when it comes to achieving perfectly roasted potatoes, deciding whether to parboil them before roasting is a debate to be settled in YOUR kitchen. In this installment, I’ll attempt to provide enough information for you to decide which way is better.
Let’s get started.
The benefits and drawbacks of parboiling potatoes:
Parboiling is a method that entails partially boiling the potatoes before placing them in the oven – a step that can significantly influence the outcome positively and negatively depending on a few different things.
The Benefits of Parboiling Potatoes
Parboiling potatoes before roasting them can help ensure they cook evenly throughout, preventing the outside from getting overly crispy before the inside is fully cooked. This method is particularly beneficial for larger potatoes or when aiming for a softer, creamier consistency on the insides. Additionally, parboiling can aid in eliminating excess starch from the potatoes during the roasting process. Removing some excess starch can help prevent them from becoming overly sticky or gummy as they roast.
By parboiling the potatoes beforehand, you can also speed up the roasting time, letting them cook quicker and more evenly in the oven. This time-saving technique can be particularly beneficial when juggling multiple dishes during meal preparation, ultimately making it a valuable method to guarantee uniformly roasted potatoes that come out perfectly every time.
The Drawbacks of Parboiling Potatoes
Although parboiling has advantages, it also comes with certain drawbacks. A significant downside is that it introduces an additional cooking step that may not be practical if you’re short on time. Also, improperly parboiling potatoes can make them overcooked or too soft, causing them to be mushy and less than desirable for roasting and eating.
Another drawback of parboiling is that it can lead to a decline in the potato’s original flavor and nutrients. Nevertheless, this issue can be alleviated by parboiling the potatoes for only a short time to preserve their nutritional content and delicious taste.
The three potential drawbacks of parboiling:
Parboiling can add an extra step to the cooking process, which may not be acceptable if you’re short on time.
If not done correctly, parboiling can lead to overcooked or mushy potatoes, which can be less desirable.
Parboiling can result in losing some of the potato’s natural flavor and nutrients if it goes too long.
How to parboil potatoes
Parboiling is the process of partially cooking food in boiling water, and it’s an excellent technique for preparing potatoes before roasting. This method helps ensure the roasted potatoes are fully cooked and fluffy inside while still getting that desired crispy, golden-brown exterior when roasted in the oven.
While opinions differ about whether to precut the potatoes or boil them whole, I prefer to start by scrubbing them clean and then cutting them into evenly sized pieces.
Next, place the potatoes in a pot of cold, salted water and bring it to a boil. When the pot begins to boil, set a timer for 5-7 minutes. You’re looking for the potatoes to start softening but still be firm in the center. You can test this using a sharp knife (pointing downwards into the potato). The blade should pierce the potato easily but still stick in the potato. Please note that it’s important not to overcook them during parboiling because they will continue to cook as they roast in the oven.
Q&A
What kinds of potatoes can be parboiled for roasting?
Most potato varieties can be parboiled before roasting, although some smaller or waxy types may not require it. I’ve made this week’s recipe parboiling Yukon Gold potatoes, red potatoes, russet potatoes, fingerling potatoes, blue potatoes, and baby potatoes, all with success. If you are using smaller potatoes, cut them only in half. Likewise, using larger potatoes, you can cut them into 4-6 wedges.
Should sweet potatoes be parboiled before roasting them?
Sweet potatoes are typically softer (in texture), making parboiling optional for a delicious outcome. I usually do not parboil sweet potatoes.
What’s the best way to parboil potatoes?
Place potatoes in a pot of cold, salted water and bring to a boil. When the pot begins to boil, set a timer for 5-7 minutes, allowing them to simmer. When the potatoes start to soften but are still firm in the center, drain and let cool slightly before preparing to roast.
Can potatoes be parboiled in a microwave?
Certainly! If you lack stovetop space or time, use the microwave to parboil the potatoes. Place cut potatoes in a microwave-safe dish, add one tablespoon of water, partially cover with a microwave-safe lid or waxed paper, and microwave for 3-5 minutes.
Should I peel the potatoes before parboiling?
I recommend keeping the potato skins on the potatoes when parboiling for optimum results. Leaving them on additionally helps the potatoes maintain shape and preserve their nutrients.
Should I add anything to the water when parboiling the potatoes?
Indeed, incorporating sea salt or regular salt into the water while parboiling potatoes will enhance their internal seasoning. The upshot is your roasted potatoes will be more flavorful!
How long to parboil potatoes?
The optimal time for parboiling potatoes may differ depending on their size and variety. However, parboiling for approximately 5-7 minutes should be enough.
Can I parboil the potatoes with other flavorings or seasonings?
Adding garlic, herbs, or other seasonings to the water can infuse the potatoes with extra flavor during the parboiling process. A favorite of mine is Herbes de Provence (a French-inspired blend of rosemary, thyme, oregano, and summer savory).
At what temperature should parboiled potatoes be roasted?
Preheat your oven to 400° to 425°F to ensure a perfect crisp on the exterior of the potatoes.
Can you parboil potatoes ahead of time?
I typically parboil the potatoes up to an hour or so ahead, then spread them on a baking sheet to dry before roasting them immediately before serving. However, I’ve also parboiled the potatoes up to a full day in advance, storing them in the refrigerator until preparing them for roasting. If I know time will be tight, I’ve also done the roasting step ahead of time and then reheated them in a hot oven for about 15 minutes before serving – which is an excellent sanity-saver for when things get busy in the kitchen. They always taste great!
Will parboiling potatoes change their texture?
Yes, parboiling can enhance the creaminess of the potatoes while maintaining their structural integrity.
Can parboiling potatoes make them extra crispy?
Certainly! Parboiling can assist in achieving crispy edges while maintaining a soft and fluffy interior.
How do you store parboiled potatoes?
For the best results, ensure that parboiled potatoes are thoroughly drained and completely cooled before placing them in an airtight container. Refrigerate them for up to four days before roasting.
How to roast parboiled potatoes?
After parboiling the potatoes, proceed to roast them. Arrange the potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil, then add garlic, rosemary, salt, pepper, or any additional herbs or seasonings you choose. Toss lightly, coating the potatoes evenly and spreading them into an even layer without crowding them. Roast, uncovered, in a preheated 425°F oven for about 50 minutes, flipping once or twice (using a spatula) during cooking to ensure they brown evenly. Remove the potatoes from the oven when lightly browned and crisp around the edges.
Troubleshooting
How to reduce the starch in starchy potatoes.
Presoaking the potatoes before roasting helps break down the potatoes’ starch, resulting in a fluffier inside and crispy outside. So, even if you’re not parboiling your potatoes, soaking them beforehand can help break down overly starch potato varieties. For the best results, you’ll want to ensure the potatoes are free of excess moisture before roasting them in the oven. Depending on how much time I have for prepping a meal the day of (or for meal-prepping a day or so ahead), I prefer to parboil my potatoes before roasting them, but again, it’s up to you!
What do you do if your potatoes aren’t getting crispy?
I recommend letting the potatoes dry a bit before putting them in the oven to roast. To do this, spread the potatoes out on paper toweling or a clean kitchen towel and pat dry before spreading them out and adding the oil, herbs, and seasonings to the baking sheet. If parboiling, put the parboiled potatoes back in the pot over medium heat for about one minute to dry them up. Additionally, olive oil is excellent for roasting potatoes because it doesn’t create too much steam. Also, DO NOT cover the potatoes with aluminum foil; if you do, they will steam instead of roast.
My final thoughts on parboiling
Learning to parboil potatoes is another excellent technique for creating perfectly crispy roasted potatoes with a fluffy inside. Whether you plan to serve them as a side dish or use them in a more complex recipe, parboiling is a helpful method to incorporate into your cooking routine.
Parboiled potatoes can be roasted and eaten as a standalone side dish or used as a versatile ingredient - incorporating them into various recipes, such as potato salads, breakfast bowls, and beyond. By utilizing these partially cooked potatoes, you can easily heighten the flavor and texture of your dishes, resulting in delicious and adaptable meals.
Happy parboiling and happy roasting!
✨🥔🍠 Feel free to reply to this email with any additional questions! Or you can always comment below. 😋👌
Have a great weekend ahead. ‘Till next time…
XOXO,
Kymberley - the coach, cook, creator, and publisher of GfreeDeliciously.com.
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