Marinated Roast Potato Recipe – Heidi's marinierte Bratkartoffeln (2024)

FAQs

Should you boil potatoes before marinating? ›

It's not necessary to parboil the potatoes before marinating, but some people prefer to do so to slightly soften the potatoes and reduce the marinating time. If you choose to parboil, make sure not to overcook the potatoes, as they should still hold their shape.

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.

Potatoes are a decent source of fiber, which can help you feel full longer. Fiber also can help prevent heart disease by keeping your cholesterol and blood sugar levels in check. Potatoes are also rich in antioxidants that prevent diseases and vitamins that help your body function properly.

Simply soaking your potatoes in a tangy salt pickling vinegar brine before roasting or frying them can make quite a difference. Marinating your potatoes is the best way to infuse them with flavor, deep into their center, instead of just sprinkling a spice mix on top or dipping them into a sauce.

"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.

When a small amount of vinegar is added to the soaking water before frying, it can help impart a tangy flavor to the fries without making them taste overly vinegary. The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying.

Give them a cold water bath: Once your potatoes are chopped, toss them into a large bowl. Then cover the potatoes completely with cold water and let them soak for at least 30 minutes (or up to overnight). This will help to rinse off the excess starch and help the potatoes crisp up beautifully in the oven.

Use parchment paper– non stick foil, or baking sheets will not do the trick. Parchment paper allows the potatoes to roast without sticking! Evenly spread out the potatoes – Don't stack them on top of one another – spread your potatoes out on the baking sheet and try not to overcrowd them.

The best potatoes for French fries are soaked in a sugar solution before frying. The sugar solution has something to do with the carbohydrates and prevents the potatoes from soaking up a lot of grease, so they get crunchy.

Potatoes are abundant in potassium, says the National Institutes of Health, a mineral that supports your nerves, muscles, kidneys and heart.

When to not eat potatoes? ›

If the green tint on your taters is light and mostly skin-deep, peel them well to remove the green parts and go forth. But if they're starting to look like post-transformation Fiona, it's time to pitch 'em. Same goes for potatoes that have gone mushy or wrinkly—those are tell-tale signs of spoilage.

Eating too many potatoes or too much in general during a meal can cause digestive issues such as abdominal discomfort, bloating, and gas. This is especially true if the meal is loaded with fat and grease like a plate full of french fries or a potato piled with butter or cream.

A great way to enliven potatoes which have been stored since last year's harvest. The milk gives them a creamier texture and a little more body and richness. Peel the potatoes and slice them into pieces at least 1cm thick. Put them into a saucepan and cover with the milk.

First let's talk about why cut potatoes need to be immersed in water to begin with. The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration.

There's moisture naturally found in potatoes, and moisture is drawn to higher concentrations of salt. (This is a process called osmosis.) So, if you put the potatoes in a salt water bath, that will help draw out some of their moisture, resulting in crispier fries.

Not only does parboiling save you time, but can help your kitchen run more efficiently and effectively as well! Because your potatoes will cook faster when parboiled, their cooking time will be more in sync with whatever other ingredients you are using.

In most potato recipes, I recommend starting potatoes in cold water and bringing them up to a boil. This helps ensure that the exteriors don't turn to mush before the insides have a chance to cook through.

Potatoes should be scrubbed before boiling, rather than soaked. Soaking potatoes in water can sap nutrients and flavor. To enrich the flavor of potatoes boil them in a favorite stock, or for a mild, sweet taste, boil in milk. Potatoes boiled in milk should be peeled thinly when cooled.

Hard Vegetables (Potatoes, Carrots, Beets, etc.): Marinate these veggies for at least 30 minutes and up to overnight. Semi-Hard Vegetables (Green Beans, Asparagus, Peppers, etc.): Marinate for at least 30 minutes and up to several hours. Soft Vegetables (Broccoli, Tomatoes, Greens, etc.): About 10 minutes is good.