Rooster potatoes are a versatile variety of potato that can be used in many dishes. Some of the best uses for Rooster potatoes include:
Baking
Rooster potatoes have a fluffy, dry texture that makes them an excellent choice for baking. When baked whole, the skins become crispy and the insides turn light and fluffy. Roosters hold their shape well during baking so they are great for making baked potato skins, twice baked potatoes, and potato wedges.
Best practices for baking Rooster potatoes
- Wash and dry potatoes thoroughly before baking.
- Rub clean, dried potatoes with oil or butter before baking for a crispy skin.
- Poke holes in whole baked potatoes before baking to allow steam to escape.
- Bake at 400°F for about 1 hour for whole potatoes.
- Cut potatoes into wedges or cubes and bake at 425°F for about 30 minutes.
Mashing
The fluffy texture and medium starch content of Rooster potatoes also makes them a great choice for mashed potatoes. They yield light, creamy mashed potatoes without getting overly sticky or gummy.
Tips for the best mashed Rooster potatoes
- Cook potatoes whole and unpeeled in water or chicken/vegetable broth.
- Drain cooked potatoes and let steam evaporate before mashing.
- Use a ricer or food mill for the creamiest texture.
- Mix in butter, warm milk, and seasonings until smooth and creamy.
- For lighter mashed potatoes, fold in some whipped cream.
Roasting
Rooster potatoes hold their shape well when roasted. They develop a tender, creamy interior and crispy browned exterior when roasted.
Seasoned roasted Rooster potatoes
Cut Rooster potatoes into 1-inch cubes, toss with oil and desired seasonings, roast at 400°F for about 30 minutes until browned and fork-tender:
- Rosemary and garlic
- Paprika, chili powder, oregano, and cumin
- Lemon pepper and thyme
- Parmesan cheese and Italian seasoning
Potato Salad
The waxy, dense nature of Rooster potatoes allows them to hold their shape when boiled, making them perfect for potato salads. They won’t get mushy or waterlogged when chilled.
Creamed Rooster Potato Salad
Boil cubed Rooster potatoes until just fork tender. Toss with mayonnaise, chopped celery, sweet onion, fresh dill, Dijon mustard, lemon juice, salt, and pepper.
German Potato Salad
Boil cubed or sliced Rooster potatoes. Make a dressing of olive oil, white vinegar, bacon, onion, mustard, salt, and pepper. Pour dressing over warm potatoes and let marinate.
Soups and stews
The medium starch content of Rooster potatoes allows them to thicken soups and stews without getting too mushy or falling apart. They add great texture and flavor.
Beef stew with Rooster potatoes
Add 1-inch cubed, peeled Rooster potatoes during the last 30 minutes of cooking a beef stew to add flavor and substance.
Creamy potato soup
Simmer chopped, peeled Rooster potatoes in chicken or vegetable broth until very soft. Purée with cream, butter, and seasonings for a rich, creamy soup.
Frying
The waxy nature of Rooster potatoes makes them suitable for frying. They hold their shape well when fried at high heat.
Deep fried Rooster potatoes
Cut Rooster potatoes into fries, wedges, or cubes. Soak in cold water for at least 30 minutes to remove starch. Pat dry. Deep fry at 350°F until golden brown.
Pan fried Rooster potatoes
Cut Rooster potatoes into thin rounds or cubes. Pan fry over medium-high heat in oil until crispy and browned. Season with salt, pepper, herbs, etc.
Hash browns
Shredded or grated Rooster potatoes fried into a crispy hash brown patty or cake is a breakfast classic. The starch content prevents them from getting soggy.
Rooster potato hash browns
Grate raw Rooster potatoes and squeeze out excess moisture. Fry in oil over medium heat, flattening and browning on both sides until crispy.
Casseroles
The ability of Rooster potatoes to retain their texture makes them a good choice for casserole dishes that require a long baking time.
Simple Rooster Potato Casserole
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Gnocchi
The fluffy yet slightly dense texture of Rooster potatoes makes them excellent for homemade gnocchi. The potatoes hold their shape when boiled.
Basic Rooster Potato Gnocchi
Boil whole Rooster potatoes until very tender. Rice while still hot and let cool. Mix in some flour, 1 egg, and salt. Knead into a soft dough. Shape into small dumplings and boil until they float. Toss with sauce.
Boiling
With their dense, waxy flesh, Rooster potatoes hold their shape perfectly when boiled. They won’t get mushy or waterlogged.
Salted boiled Rooster potatoes
For simple boiled potatoes, cover whole, unpeeled Roosters with salted water. Boil until tender when poked with a fork, about 15-20 minutes depending on size. Drain and serve warm with butter.
Grilling
Rooster potatoes can be grilled whole for a smoky flavor. Their waxy flesh becomes tender while the skins get crispy.
Grilled Rooster potato halves
Slice Rooster potatoes in half lengthwise. Toss with oil, salt, and pepper. Grill cut-side down over medium heat until tender and charred. Top with cheese, salsa, etc.
Microwaving
For a quick roasted potato flavor, Rooster potatoes can be microwaved. Rub with oil and seasonings, then microwave on high for about 8 minutes, flipping halfway.
Sautéeing
Thinly sliced Rooster potatoes can be sautéed on the stovetop for quick cooking. Their waxy nature prevents them from falling apart.
Sautéed Rooster potatoes
Thinly slice Rooster potatoes. Sauté in oil over medium-high heat until browned and crispy on the edges, about 10 minutes. Toss with garlic, herbs, etc.
Pureeing
Rooster potatoes can be used to make smooth, creamy purees without getting gummy. They yield a lighter texture than starchy russets.
Creamy Rooster potato puree
Boil cubed Rooster potatoes until very soft. Drain and mash or rice the potatoes. Whip with warm milk, butter, and seasonings until smooth.
Conclusion
In summary, Rooster potatoes are versatile potatoes that are great for baking, mashing, roasting, frying, casseroles, soups, salads, and more. Their slightly waxy, fluffy texture holds up well to a variety of cooking methods without getting mushy. With a tasty flavor and enjoyable texture, Rooster potatoes are an excellent all-purpose choice.