How to Make Traditional Roasted Potatoes

Roasted potatoes have become very popular, as they are perfect for accompanying all kinds of dishes (they work with meats, fish and vegetables), are incredibly easy to prepare, and they taste delicious!

There are many ways to make roasted potatoes, but today we want to talk to you about how to make perfect roasted potatoes. The traditional way to cook them is to use low temperature over a long period, and what you're aiming for is to achieve a tender, flavorful potato, with a well-roasted skin.

To achieve this, traditional earthenware casseroles designed for cooking delicious potatoes, chestnuts and vegetables have been used. Emile Henry based its Potato Pot on these traditional casseroles, and the results are fabulous.

Advantages of the Potato Pot casserole for roasting potatoes

The Potato Pot is a high-quality ceramic casserole based on a double pot: its base and lid are identical, spherical, they distribute heat gently and evenly and allow slow cooking at low temperature, without the need for water or fat. It's time to get back to basics!

The great advantage of the Potato Pot is that it cooks food while retaining all the flavor inside (it's a truly natural cooking method) and its gentle cooking helps you obtain potatoes and vegetables that are very tender inside with a nicely roasted skin.

All this with minimal fuss: all you have to do is place the potatoes whole and unpeeled in the casserole, add any seasoning if you like (herbs, garlic, salt, pepper...) and put the casserole on the heat. Turn it every 15 minutes, and the potatoes will roast until they reach a tender, flavorful interior and a well-roasted skin.

Below we leave you a recipe for garlic and bay roasted potatoes, with a dipping sauce you'll love.

Other benefits and properties of the Potato Pot

• Besides potatoes, this casserole lets you prepare delicious vegetables, tender and full of flavor, and also in a really simple way (you can see another vegetable recipe further down in this post).
• With this casserole you're getting two ceramic pots great to use independently: both parts can go on the stove (ceramic hob or gas) and in the oven, so you can also roast meats and fish, make stews, soups... The only thing to keep in mind is that in those cases you usually won't cover the casserole or, if you do, you won't be turning it, and that the bottom of the casserole is not smooth (the ceramic has a slight relief or ribbing), so you'll need a bit more oil or juices to keep your food in contact with it (although the relief is minimal).
• Despite what it may seem, it has a large capacity but doesn't take up too much space (it measures 24cm in diameter by 16cm high), and you can store it with the lid inverted one inside the other.

Oven-baked potatoes recipe with the Potato Pot, with cheese and onion dip

Ingredients (for 6 servings)

• 2 kg large potatoes, unpeeled
• 2 garlic cloves (unpeeled)
• 1 bay leaf

To serve with the potatoes:

• 200 gr white cheese
• 1/2 bunch chives
• 1/2 bunch parsley
• 1 shallot
• fine salt
• a pinch of chili powder

Preparation

1. Wash the potatoes and place them whole and unpeeled in the Potato Pot casserole.
2. Add 2 garlic cloves and the bay leaf.
3. Close the pot and put it on the heat* on low. After 5 minutes, you can increase to medium heat.
4. After 15 minutes, rotate the casserole on itself (do not open it), using the handles designed for this purpose.
5. Keep turning the pot every 15 minutes until the potatoes are done (around an hour to an hour and a half, depending on how slowly you allow them to cook according to the heat). After that time you can open the casserole without problem, and check with a skewer or fork that the potatoes are tender.

*You can put the Potato Pot in the oven and roast the potatoes there, proceeding exactly the same way as on the stove.

To accompany the potatoes, we'll prepare a cheese cream that pairs wonderfully and is perfect for dipping: just chop the shallot, parsley and chives and mix them with the white cheese; add the salt and chili and mix everything (for all this you can help yourself with an electric whisk or the chop-chop chopper).

When serving, open the cooked potatoes while still hot and place a spoonful of the cheese sauce you prepared on top or beside the potatoes, or in a ramekin.

Roasted vegetables in the oven recipe with the Potato Pot

Ingredients*

• A fennel bulb
• 6 carrots
• 2 onions or shallots
• Rosemary, herbes de Provence or mixed spices to taste
• Oil
• Salt
• Pepper (optional)

*You can substitute vegetables with whichever ones you prefer: pumpkin, potato, beans, broccoli, leek, zucchini...

Preparation

1. Peel and cut the fennel and carrots into large pieces, and place them in the Potato Pot.
2. Peel and quarter the shallots, and add them to the casserole as well.
3. Sprinkle the herbs and spices on top.
4. Season with a little salt and, if you wish, pepper (not much — roasted vegetables are delicious with their own natural flavor).
5. Season with a small drizzle of oil.
6. Put the ceramic Potato Pot on the heat or in the oven, first on low heat and you can increase to medium after 5 minutes. Turn the casserole every 15 minutes (you can use a timer to remind you).
7. You'll see that after about an hour to an hour and a quarter the vegetables are tender and really tasty. You can serve them directly at the table in the Emile Henry casserole (if you keep it covered, the vegetables will stay hot for a long time).