How to make traditional roast potatoes

Roasted potatoes have become very popular, since they are perfect to accompany all kinds of dishes (they are suitable for both meat, fish and vegetables), they are extremely easy to prepare, and they are delicious!

There are many ways to prepare roasted potatoes, but today we want to talk about how to prepare perfect roasted potatoes . The traditional way of preparing them is playing at a low temperature and for a long period of time, and what you are looking for is to get a tender and tasty potato, with well-roasted skin .

To achieve this, traditionally clay pots designed to cook delicious potatoes, chestnuts and vegetables have been used. Emile Henry has based on these traditional casseroles to bring us what they have called Potato Pot casserole, and its results are fabulous.

Potato Pot Potato Roasting Pot Advantages

The Potato Pot is a high-quality ceramic casserole, which is based on a double kettle: its base and its lid are identical, spherical, they distribute the heat smoothly and evenly and allow slow cooking at low temperatures, without the need for water. nor fat . It's time to go back to basics!

The great advantage of the Potato Pot is that it cooks the food retaining all the flavor inside ( it is truly natural cooking ) and its gentle cooking helps you to obtain very tender potatoes and vegetables inside and with a well roasted skin

All this with minimal complications : all you have to do is put the potatoes whole and unpeeled in the casserole, add some kind of seasoning if you like (herbs, garlic, salt, pepper...) and put the casserole on the heat. . You turn it every 15 minutes, and the potatoes are roasted, until you get a tender and tasty body and a well-roasted skin.

Below we leave you a recipe to prepare roasted potatoes with a touch of garlic and bay leaf, and with a side sauce that you will love.

Other benefits and properties of the Potato Pot

• Apart from potatoes, this casserole allows you to prepare delicious vegetables , tender and with all their flavor, and also in a really simple way (you can see another recipe for vegetables further down in this post).
• With this casserole you are getting two wonderful ceramic casseroles to use independently : both parts can go on the stove (vitro or gas) and in the oven, so in them you can also make roasted meats and fish, stews, stews... The only thing What you should keep in mind is that in these cases you usually will not cover the pan or if you do, you will not turn it, and that the bottom of the pan is not smooth (the ceramic makes a small relief or groove), so you will need a little more than oil or juice so that your food is in contact with it (although the relief is minimal).
• Despite what it may seem, it has a lot of capacity but does not take up excessively (it measures 24cm in diameter by 16cm high), and you can store it with the lid inverted one inside the other.

Baked potato recipe with the Potato Pot, with cheese and onion dip

Ingredients (for 6 servings)

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

To serve with the potatoes:

• 200 grams of white cheese
• 1/2 bunch of chives
• 1/2 bunch of 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.
2. Add 2 garlic cloves and the bay leaf.
3. Close the pot and put it on the heat* at low power. After 5 minutes, you can increase to medium heat.
4. After 15 minutes, turn 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 (about an hour and an hour and a half, depending on how slow you have allowed the cooking according to the firepower). After that time you can open the casserole without any problem, and check with a toothpick or fork that the potatoes are already tender.

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

To accompany the potatoes, we will prepare a cheese cream that will combine wonderfully and will be perfect for "dipping": you only have to chop the onion, parsley and chives and mix them with the white cheese; add the salt and the chili and mix everything (for all this you can use an electric mixer or the chop-chop grinder ).

When serving, open the cooked potatoes while still hot and arrange a spoonful of the cheese sauce that you have prepared on top of or next to the potatoes, or in a ramekin .

Oven Roasted Vegetable Recipe with the Potato Pot

Ingredients*

• A fennel bulb
• 6 carrots
• 2 onions or shallots
• Rosemary, Provencal herbs or assorted spices to taste
• Oil
• Salt
• pepper (optional)

*You can substitute vegetables and vegetables for the ones you like the most: pumpkin, potato, beans, broccoli, leek, zucchini...

Preparation

1. Peel and coarsely chop the fennel and carrots, 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, also pepper (not much, roasted vegetables are delicious in their own natural flavor).
5. Dress with a scant drizzle of oil.
6. Put the Potato Pot ceramic casserole on the fire or in the oven, first on low heat and you can raise it to medium heat after 5 minutes. Go turning the casserole every 15 minutes (you can use a timer to alert you).
7. You will see that after an hour or an hour and a quarter approximately the vegetables are tender and really tasty. You can serve them directly to the table in the Emile Henry casserole (if you keep it covered, the vegetables will stay warm for a long time).