French-Style Roasted Potatoes – Crispy & Savory
French-style roasted potatoes are crispy on the outside and soft on the inside, with an enticing aroma. They are simple yet full of flavor. Seasoned with smoked paprika and Parmesan cheese, this side dish is instantly elevated, becoming the highlight of the dinner table.
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What's different about French-style roasted potatoes?
Unlike ordinary roasted potatoes, French-style roasted potatoes are first boiled and then roasted, resulting in a crispy exterior and a soft interior.
It uses unique seasonings such as smoked paprika and parsley garlic salt. Finally, Parmesan cheese is sprinkled on top to enhance the aroma and flavor, making the taste more rich and the appearance more delicate.
Required ingredients and substitutes
Potatoes: Choose varieties with a higher starch content, such as Russian potatoes or yellow potatoes. This will make the roasted potatoes softer.
Substitutes: Root vegetables like sweet potatoes and pumpkins can also be tried to make similar dishes.
Smoked paprika: Adds a smoky flavor and red color to the dish.
Substitutes: Ordinary paprika or chili powder can be used, but the flavor may vary.
Parsley garlic salt: Can be replaced with homemade garlic salt or a mixture of fresh garlic and dried parsley.
Olive oil: Provides fat and aroma for the dish. Other vegetable oils such as corn oil and sunflower oil will also work.
Parmesan cheese: Adds a strong milky and savory flavor. If Parmesan cheese is not available, a hard Italian cheese (such as pecorino or Swiss cheese) can be used as a substitute.
Can other vegetables be added when roasting potatoes?
Of course!
You can add other vegetables to the baking pan, such as carrots, onions, or mushrooms.
They will be roasted together with the potatoes, absorbing the flavors of the spices and olive oil to make the taste more rich.
Can this dish be prepared in advance?
Yes, you can boil the potatoes and prepare the sauce in advance.
The roasting part can be done a few hours before cooking or on the same day to ensure the freshness and texture of the potatoes.
INGREDIENTS
MAIN INGREDIENTS
- 6 medium-sized potatoes
SEASONINGS
- 1 tablespoon smoked paprika
- 1 tablespoon parsley garlic salt (adjust according to taste)
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- An appropriate amount of shredded Parmesan cheese
DIRECTIONS
STEP 1
Boil the potatoes:
Wash the potatoes thoroughly and keep the skin on.
Pour enough water into the pot, add the potatoes and an appropriate amount of salt. Boil for about 30 minutes until the potatoes are soft and can be easily pierced with a chopstick.
STEP 2
Prepare the barbecue sauce:
Pour 1 tablespoon of smoked paprika, 1 tablespoon of parsley garlic salt, a little black pepper, and 3 tablespoons of olive oil into a bowl and stir well.
STEP 3
Marinate the potatoes:
Take out the cooked potatoes, drain the water, and put them into a large bowl. Pour in the prepared barbecue sauce and gently turn the potatoes to ensure each potato is evenly coated with the sauce.
STEP 4
Line a baking pan with baking paper, brush a layer of oil, and then place the potatoes on it.
STEP 5
Gently flatten the potatoes with the bottom of a cup or your palm, and then brush a thin layer of barbecue sauce (if there is any remaining sauce).
STEP 6
Put the baking pan into the preheated oven, on the middle rack, and bake at 220°C for 25 minutes.
During this time, you can observe the baking situation of the potatoes and adjust the oven temperature or time as needed.
STEP 7
After baking, take out the baking pan and sprinkle an appropriate amount of Parmesan cheese on each potato while it's still hot.
If you like, you can also sprinkle a little chopped scallions for decoration.
Let the cheese melt for a few minutes, and then you can enjoy the delicious French-style roasted potatoes. They can be served with yogurt sauce.
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Storage and reheating tips
Storage method: French-style roasted potatoes are best eaten freshly made to retain the best texture. If storage is needed, put them in a sealed container and they can be stored in the refrigerator for 2 - 3 days.
Reheating: When reheating, you can use an oven or an air fryer to restore the crispy texture of the potatoes.
Serving suggestions
As a staple food
French-style roasted potatoes can be served as the staple food for a meal. Paired with a simple salad, such as a vegetable salad or a fruit salad, it can not only satisfy hunger but also ensure a balanced diet.
As a side dish
This roasted potato dish is also suitable as a side dish for meat dishes, such as roast chicken and grilled steak. The aroma and texture of the potatoes can blend with the flavor of the meat, enhancing the taste and flavor of the entire dish.
As a party snack
At a friends' gathering or family dinner, French-style roasted potatoes can be served as a snack or an appetizer. The amount can be adjusted according to the number of people. It's convenient and delicious, and is likely to be well-liked by everyone.
Recipe variations
Vegetable combinations
Other vegetables can be added to the roasted potatoes, such as carrots, onions, and green peppers. Cut these vegetables into small pieces and roast them together with the potatoes to add texture and nutrition.
Seasoning variations
If you don't like the taste of smoked paprika, you can substitute it with other seasonings, such as chili powder or curry powder. Or brush a layer of honey or tomato sauce during the roasting process to add different flavors.
Meat combinations
Some bacon bits or sausage slices can be placed on top of the roasted potatoes during baking to increase protein intake. The saltiness of the bacon and the sweetness of the potatoes complement each other, making the taste more rich.
Recipe analyzer
- Recipes: French-Style Roasted Potatoes – Crispy & Savory
- Main Ingredients:6
- Servings per recipe:1
- Servings size:2.3 kg
-
Energy (calories)：2108 kcal
-
Protein：47.37 g
-
Fat：44.84 g
Why gray?
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Carbohydrates：392.35 g
-
Protein: 6%134 kcal
-
Fat: 19%395 kcal
-
Carbohydrates: 75%1574 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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