Roasted potatoes are a simple, satisfying side dish for any meal. Here are eight chef’s takes on this crowd-pleasing dish.
1. With garlic and olives
Paul Bertolli, owner of Fra’ Mani Artisan Foods and a former chef at Chez Panisse, adds olives and chopped garlic to potatoes during the last 10 minutes of cooking, so the flavors are vibrant.
2. Slow roasted
Lachlan Mackinnon-Patterson, of Frasca in Boulder, Colorado, slow-roasts Yukon Golds over hot coals, which concentrates their rich flavor.
3. Greek style
In his Greek take on roasted potatoes, MP Taverna chef and owner Michael Psilakis makes a roasted lemon sauce for tossing with potatoes, capers and herbs.
4. Herb flecked
TV chef Curtis Stone preheats a baking sheet before roasting his potatoes with herbs until perfectly crisp.
5. Wine glazed
Michael Tusk, of Quince and Cotogna in San Francisco, roasts his potatoes with white wine, which forms a delicious glaze.
6. Caviar topped
For a more luxe take on roasted potatoes, Jacques Pépin roasts halved fingerlings and garnishes them with pressed caviar, serving them as hors-d’oeuvres.
7. Fluffy and crisp
Boiling potatoes first, as Scott Conant of the Scarpetta empire does, makes them extra fluffy on the inside and crisp on the outside.
8. Pancetta studded
Washington, DC, chef Fabio Trabocchi pan-roasts boiled potatoes before tossing them with pancetta and fresh dill.
Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.