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Preheat the oven to 450°F. ... Cut the potatoes into 1-inch-thick slices and place them in a 9-by-13-inch baking dish. ... Return the potatoes to the oven and roast until the liquid is absorbed ...
Preheat oven to 450°. Pierce potatoes all over with a fork. ... Place on a baking sheet or on a heatproof rack inserted inside a baking sheet. Bake potatoes until easily pierced with a fork and ...
Place the potatoes on an unlined baking sheet and bake at 400 F for about one hour, or until tender. Turn the potatoes over halfway through the baking time to prevent browning of the undersides ...
Potatoes can be baked in a conventional gas or electric oven, a convection oven, a microwave oven, on a barbecue grill, or on (or in) an open fire. Some restaurants use special ovens designed specifically to cook large numbers of potatoes, then keep them warm and ready for service.
Fondant potatoes, [1] or pommes fondantes [2] (French for 'melting potatoes'), is a method of preparing potatoes that involves cutting them into cylinders, browning the ends, and slowly roasting in butter and stock.
Gratin dauphinois is made with thinly sliced raw potatoes and cream, cooked in a buttered dish rubbed with garlic; cheese is sometimes added. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a shallow earthenware or glass baking dish and cooked in a slow oven; the heat is raised for the last 10 minutes of the cooking time.
On a baking sheet, toss the potatoes with the olive oil and season with salt and pepper. Roast for 20 minutes. Flip the potatoes and roast for 15 to 20 minutes longer, until golden and crisp.
The drizzled potatoes baked inside the oven for 45 minutes at 425 degrees Fahrenheit. Peeking inside, I could see the edges on the smaller potatoes crisping faster than their larger counterparts.