Halogen Oven Roast Potatoes, 3 Ways

If there’s one thing I’ve learned in my near-decade in professional kitchens, it’s that potatoes are always loved. There is never going to be a day where I say, “No, actually, I wouldn’t like potatoes.” And if you’re anything like me (you have tastebuds, for example) then you agree. The question, then, is how to cook potatoes this time. Today we’re going to talk about how to cook halogen oven roast potatoes with a few variations for good measure.

Halogen oven roast potatoes are the same as any other roast potato. Combine salt, fat, acid, and heat with your potato and you’re on the way to flavourtown.

Let’s talk starchy goodness, shall we?

Halogen Oven Roast Potatoes, The Basics

Let’s start with the assumption that you’ve never roasted a potato in your life. When cooking with potatoes there are a few things to keep in mind to achieve the perfect meal:

  1. Potatoes, like most starchy root vegetables, take a while to cook properly. This can be offset by par-boiling (partially cooking them in boiled water beforehand), cooking heat, and where you’re cooking them.
  2. Potatoes crisp up very well when sliced and cut, and will break apart easily when finished cooking.
  3. Overcooked potatoes will become mush – that’s not what we want here.
  4. They pair well with just about anything. As potatoes don’t have much of a flavour on their own, they take on flavour and texture incredibly well – so get creative.

So we know the basics of potatoes. What about halogen ovens? How does a halogen oven differ from a convection oven (AKA air fryer) or a conventional oven? Really, there’s only a couple of things to know:

  1. Halogen ovens use infrared light to radiate heat. In short, they heat the individual molecules of your food with radiation, as compared to a conventional oven that cooks from the outside, in.
  2. This allows them to cook things through a bit more easily, and more effectively, than a conventional oven.

Halogen Oven Roast Potatoes #1

Okay, we’re on (finally) to the actual cooking! We’re going to do roast potatoes three ways – as part of a lamb roast, as French fries, and as American homefries. Let’s start with a universal favourite – French fries. These aren’t what you may think of when you say “roast potato,” but it technically is.

You’ll need:

  • 3 large potatoes
  • Vegetable or canola oil
  • Equal parts:
    • White pepper
    • Black pepper
    • Smoked paprika
    • Garlic powder
    • Onion powder
    • 2 parts kosher salt to 1 part other seasoning. (2 tbsp each of seasonings = 4 tbsp salt)

This is a very easy recipe. Cut your potatoes into equal pieces in just about any shape you want. Do you like shoestring fries? Use a peeler to peel strips of potato. If you like fry wedges, cut them thicker. Perhaps you prefer thin fries? You guessed it – cut them into thin pieces.

Now, after mixing your spices, dredge them in oil (or spray them if you have an oil aerosoliser) and toss in your seasonings. Now simply pop them into your halogen oven at 190-200° C until they’re golden brown.

For extra crispy fries, you can blanch them in oil before cooking. This means that you fry them in oil (fully submerged) for only a couple of minutes until they begin to change colour slightly. You’ll end up with airy, extra crispy fries.

Pair them with your favourite dipping sauce – aioli, mayonnaise (no they’re not the same), ketchup, go wild here.

(For the curious – aioli is a type of mayonnaise that’s flavoured with garlic and lemon. All other forms of popular aioli you see are actually flavoured mayonnaise. Aioli refers specifically to garlic and lemon flavouring.)

Halogen Oven Roast Potatoes #2

American homefries are a staple for breakfast, dinner, and everything in between in the States. In short, they’re roast or fried potato wedges that have been heavily seasoned – that’s it. They’re super easy and can be done just as easily in an oven as in a pan. To make these, you’ll need:

  • 3 large potatoes (or an equal amount of baby potatoes – those are nice because you don’t need to cut them).
  • Vegetable or canola oil
  • Butter
  • Equal parts:
    • Smoked paprika
    • Rosemary
    • Thyme
    • Sage
    • Black pepper
    • Cayenne pepper (adust for spice)
    • 2 parts salt to 1 part seasoning (2 tbsp pepper = 4 tbsp salt)

Begin by boiling salted water while you dice your potatoes. You’re looking for large-ish pieces of potato that are bite-sized.

Par-cook your potatoes in the boiling water until they begin to give when pushed with a fork. You don’t want them to mash, just to have a bit of give. Next, remove the potatoes from the water, gently mashing them with a fork – they should maintain their shape, but be a bit rough on the edges. This creates some extra surface area to crisp and catch seasoning.

Next, dredge the potatoes with melted butter and generously season. Let the butter soak in, and then lightly dredge again with oil (or spritz if you have an oil aerosoliser). Roast in the oven at 190-200° C until they’re as crispy as possible and you’re salivating. That’s the technical way to know they’re done – trust me, I cook for a living…

Pair these with a breakfast of a fried egg and bacon, or full steak dinner – they’re incredibly versatile and will be equally pillowy inside and crispy on the outside.

Halogen Oven Roast Potatoes #3

This is the full-meal edition of roast potatoes. We’re choosing to use a good leg of lamb, but a beef roast is equally delicious. You’ll need:

  1. Your choice of meat – lamb, venison, and beef all work great here. You want something that will do well while slowcooking, while still crisping on the end. Lots of fat is key here.
  2. 3 large potatoes
  3. Carrots, celery, parsnips, rutebega, and any other veggie you would like with your roast.
  4. Butter (unsalted, room temperature)
  5. Oil
  6. 1 tbsp each of:
    1. Rosemary
    2. Thyme
    3. Black pepper
    4. Dijon mustard
  7. 2 tbsp kosher salt
  8. 1 whole garlic head (cloves separated and cleaned)
  9. 1 finely minced shallot
  10. Optional but encouraged: The juice of one lemon or 4 tbsp red wine vinegar

Score your lamb on the top, sides, and bottom (make shallow cuts). Combine the room temperature butter, seasonings, and mustard and spread it evenly over the lamb, ensuring it makes it into the scores you made just a moment earlier.

Place the lamb on the top rack of your halogen oven, and place the diced potatoes, veggies, shallot, and garlic on the bottom, adding 2 tablespoons of melted butter and coating them with your seasoning mix. This will allow your lamb to drip onto the veggies, imparting extra flavour into them and helping marry the components of the meal.

Cook for 1.5-2 hours at 185-195˚ C, or until the lamb has crisped on the outside and reached an internal temperature of 60-65˚ C for medium-rare, 60˚ C for rare. Combine all ingredients, add lemon juice or vinegar (if desired for acidity) and enjoy.

Final Thoughts

Halogen oven roast potatoes can take as many forms as your tastebuds can conjure. Whether you want crispy French fries, savoury American homefries, or a slow-cooked lamb roast and potatoes, you’re bound for good times.

And never forget – potatoes love experimentation. Try par-cooking them in various ways to achieve different textures, change up your seasoning mix, and don’t be afraid to use acid and dairy to imbue a bit of added flavour.

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About the Author Harry Thompson

Involved in home renovations throughout his life, Harry is an expert in everything to do with home and garden DIY. In his spare time, he enjoys cooking and tending to his garden.