Crispy Roast Potatoes Recipe

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Crispy Roast Potatoes

These baked potatoes maximize the creamy contrast of each potato chip. Everything from cut size to potato type to boiling method to baking method has been tested and retested.

The result is this recipe. We are confident that this will provide the best roasted potatoes you have ever eaten. The outer material is very crispy and crispy, the inside is creamy and full of potato flavor. We can dare to make them instead of loving them. We dare you.

Ingredients Of Crispy Roast Potatoes

  • It’s Kosher salt
  • Prepare 1/2 teaspoon (4g) baking soda
  • You need 4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
  • Prepare 5 tablespoons (75ml) extra virgin olive oil, duck fat, goose fat, or beef fat
  • Prepare Small handful picked fresh rosemary leaves, finely chopped
  • Prepare 3 medium cloves garlic, minced
  • You need Freshly ground black pepper
  • Prepare Small handful fresh parsley leaves, minced

Step by step Instructions

  1. Adjust the oven rack to the center position and preheat the oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) of water in a large saucepan over high heat until it comes to a boil. Add 2 tablespoons of kosher salt (about 1 ounce; 25 g), baking soda, and potatoes and stir. Return to boiling water, put on low heat, bring to a boil and cook until there is little resistance when inserting the knife into the potato mass after about 10 minutes.
  2. Meanwhile, put olive oil, duck fat or beef fat in a small stew pot with a little rosemary, garlic and pepper and heat over medium heat. Shake the fan for about 3 minutes until the garlic begins to turn golden. Immediately filter the oil through a fine mesh filter packed in a large bowl. Store the garlic / rosemary mixture separately and store them separately.
  3. Once the potatoes are cooked, carefully drain the water and place it in the pan for about 30 seconds to evaporate the excess moisture. Transfer to a greased bowl, season with salt and pepper, and coat by shaking the bowl roughly until a thick layer of mashed potato-like paste has accumulated on the potato mass.
  4. Transfer the potatoes to a large lined baking sheet, separate and spread evenly. Transfer to the oven and bake for 20 minutes without moving. Use a thin, flexible metal spatula to loosen the attached potatoes and shake the fan to turn the potatoes over. Continue to bake until the potatoes turn dark brown and crispy overall, then turn over for 30-40 minutes while cooking and shake several times.
  5. Transfer the potatoes to a large bowl, add the garlic and rosemary mixture and chopped parsley. Season with more salt and pepper, spread and season. service

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