Roasted Potatoes (3 Ways)
Is this a roasted potato party, or what? If you follow our steps, you’ll need 3 baking dishes, one for each batch of tender and crunchy potatoes. We’ll bake some in olive oil and some in goose fat and flavor them with goodies like garlic, balsamic vinegar, and orange peel.
Ingredients Needed for Roasted Potatoes (3 Ways)
4 pounds of small to medium-sized potatoes, halved
2 tablespoons of olive oil
5 garlic cloves, smashed
fresh rosemary leaves
2 teaspoons of balsamic vinegar
pepper
salt
1 ounce butter
fresh sage leaves
orange peel
¼ cup vegetable stock
1 tablespoon goose fat
bay leaves
½ teaspoon dried thyme
How to Make Roasted Potatoes (3 Ways)
- Add the potatoes to a pot and cover them with water over medium heat. Boil for 10 minutes, then drain them with a colander.
- Drizzle a roomy baking dish with 1 tablespoon of olive oil. Add the smashed garlic, rosemary leaves, and 1 teaspoon of balsamic vinegar. Season with pepper and stir in.
- Add 1/3 of the boiled potatoes, season with salt, stir, then bake for 25 minutes at 360⁰F/180⁰C.
- Drizzle another baking dish with the remaining tablespoon of olive oil. Add the butter, sage leaves, orange peel, and vegetable stock. Stir in.
- Add 1/2 of the remaining potatoes, season with pepper, stir, then bake for 20 minutes at 360⁰F/180⁰C.
- Add the goose fat, some bay leaves, the dried thyme, and the remaining teaspoon of balsamic vinegar to a 3rd baking dish. Stir in.
- Add the remaining potatoes, stir, then bake for 25 minutes at 360⁰F/180⁰C.