Description
These Crunchy Roasted Potatoes are perfectly crispy on the outside and soft on the inside. Parboiled and then roasted with olive oil and seasoning, they make an ideal side dish for any meal. The special shaking technique after boiling creates a starchy coating that crisps up beautifully when roasted.
Ingredients
Potatoes
- 6 large Russet Potatoes
Seasoning & Oil
- 3 Tablespoons olive oil (plus additional for drizzling)
- 3 teaspoons coarse salt (2 for the salted water and 1 for the top of the potatoes)
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it's ready for roasting the potatoes.
- Prepare Potatoes: Peel the potatoes and cut them into uniform large chunks, about 2 inches by 2 inches, to ensure even cooking.
- Boil Water: Fill a large stock pot halfway with water and bring it to a rolling boil.
- Add Salt: Stir in 2 teaspoons of coarse salt to the boiling water to season the potatoes as they cook.
- Boil Potatoes: Add the potato chunks to the boiling salted water and cook for 15 minutes until they are just tender but not falling apart.
- Drain Potatoes: Drain the boiled potatoes in a colander to remove all water.
- Shake for Crispiness: Return the potatoes to the stock pot, place the lid on, and hold it down while giving the pot a vigorous shake to roughen the surfaces and create a starchy slurry that helps the potatoes crisp up.
- Prepare Roasting Pan: Drizzle 2 tablespoons of olive oil evenly on the bottom of a 9x13 inch roasting pan.
- Coat Potatoes: Add the potatoes to the pan and drizzle olive oil over their tops. Flip each potato chunk to ensure all sides are well coated with oil.
- Arrange Potatoes: Spread the potatoes out in a single layer with a little space between each piece to promote even roasting and crisping.
- Season: Sprinkle the remaining 1 teaspoon of coarse salt, ground black pepper, and garlic powder evenly over the potatoes.
- Roast First Stage: Roast the potatoes in the oven for 30 minutes to start crisping the exterior.
- Press Potatoes: Remove the pan and use a metal spatula to gently press down on each potato chunk to increase the surface area that touches the pan, enhancing crispiness.
- Roast Second Stage: Return the pan to the oven and roast the potatoes for an additional 20 minutes, or until they are golden brown and crispy on the outside.
- Serve: Remove from the oven and serve the crunchy roasted potatoes immediately for best texture and flavor.
Notes
- Choosing Russet potatoes is key for crispiness due to their high starch content.
- Parboiling the potatoes softens them inside while the roughening step after boiling helps create a crunchy texture.
- Use a metal spatula to press down on the potatoes; avoid breaking them apart too much.
- Use coarse salt for better texture and flavor.
- You can add fresh herbs like rosemary or thyme before roasting for added aroma and taste.
- Serve the potatoes hot to enjoy their ideal crispy texture.
