Creating the best crispy roast potatoes involves a few key steps to ensure they are perfectly crunchy on the outside and fluffy on the inside. Here’s a recipe to help you achieve that:
Ingredients:
2.2 lbs (1 kg) of potatoes (Yukon Gold or Russet are ideal)
4 tablespoons of olive oil (or duck fat for extra flavor)
2 cloves of garlic, crushed
1 teaspoon of salt
Freshly ground black pepper
Fresh rosemary or thyme, finely chopped (optional)
1 tablespoon of flour (optional, for extra crispiness)
Instructions:
Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare the Potatoes:
Peel the potatoes and cut them into even-sized chunks (about 2 inches).
Rinse the potato chunks under cold water to remove excess starch.
Parboil the Potatoes:
Place the potato chunks in a large pot of salted water and bring to a boil.
Parboil the potatoes for about 10 minutes, until the edges are just starting to soften.
Drain and Rough Up:
Drain the potatoes well and let them steam dry for a couple of minutes.
Shake the pot gently to rough up the edges of the potatoes. This helps create a crispy texture when roasted.
Coat the Potatoes:
In a large bowl, mix the olive oil (or duck fat), crushed garlic, salt, pepper, and herbs (if using).
Add the potatoes to the bowl and toss to coat them evenly.
Sprinkle the flour over the potatoes and toss again if you’re using it.
Roast the Potatoes:
Spread the potatoes in a single layer on a baking tray. Make sure they have enough space to roast evenly.
Roast in the preheated oven for about 40-50 minutes, turning them halfway through. This ensures they get crispy on all sides.
Serve:
Once the potatoes are golden and crispy, remove them from the oven.
Serve immediately, sprinkled with a little extra salt if desired.
Tips For Extra Crispiness:
Using duck fat instead of olive oil can enhance the flavor and crispiness.
Ensure the potatoes are spread out and not touching on the baking tray.
Roughing up the potatoes after parboiling creates more surface area for crisping.
Enjoy your perfect crispy roast potatoes!
