The absolute best texture roasted potatoes can have
Crunchy Roasted Potatoes Every Time
Comprehensive Guide on How to Roast Potatoes
Looking for an easy way to crispy up spuds for a perfect side dish?
Perhaps you want to load the tops of these with incredible toppings for a full meal. Nailing the crispy exterior is the best thing about roasting potatoes, and we are going to show you how to do just that. These are crispy on the outside, bursting with flavor on the inside and they provide that wonderful contrast between crunchy and creamy.
These roasted potatoes are crispy on the outside, bursting with flavor on the inside and they provide that wonderful contrast between crunchy and creamy.
As Needed Kosher Salt
½ teaspoon Baking Soda
4 lbs. Yellow Potatoes, peeled and cut into 2-3-inch dice
5 tablespoons Extra Virgin Olive Oil
1 tablespoon Fresh Rosemary, chopped
3 each Garlic Cloves, minced
As Needed Freshly Ground Black Pepper
2 teaspoons Lemon Zest
¼ cup Fresh Parsley, chopped
Large Stock Pot
Fine mesh strainer
Large Baking Sheet
Flexible Metal Spatula
Adjust oven rack to center position and preheat oven to 450°F. Heat 2 quarts water in a large pot over high heat until the water begins to boil. Add 2 tablespoons of kosher salt, baking soda, and potatoes and stir.
Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil. Meanwhile, combine olive oil with the rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat.
Cook, stirring and shaking pan constantly until garlic just begins to turn golden about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato-like paste has built upon the potato chunks.
Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake the pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
Transfer potatoes to a large bowl and add garlic/rosemary mixture, lemon zest, and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
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Selecting the right potato: Russets get the crispest crusts and roast up a pale golden brown. Their interiors are fluffy and mild.
Yellow Potatoes roast a little darker owing to their lower starch content and higher sugar content. This leads to more flavor, but it also means a slightly less crisp crust. Their interiors are nice and creamy, with plenty of flavor.
Red potatoes roast up very dark because of their very low relative starch content but have difficulty getting crisp. They come out of the oven crunchy, but soon lose that crunch, turning soft and tender.
Keep it hot, hot, hot: Normally its recommended that potatoes start in cold water and are brought up to temp as the water heats. This results in even cooking of the potatoes and doesn’t result in the outside of the potatoes being cooked before the inside. However, in this case, the outside of the potatoes breaking down more is key to getting that crispy exterior. So, start with hot water for this recipe.
Secondly, you’ll want a pretty hot oven to roast the potatoes in. An oven preheated to 450 F is key to getting the exterior of the potatoes crispy, all while allowing the steam in the oven to dissipate quickly. It’s important to not touch the potatoes once they are in the oven for the first 20 minutes or so. This will allow time for the exterior of the potato to become crispy.
To peel or not to peel: The skins of potatoes are fantastic to eat, they also contain a good percentage of the nutrition found in the potato. This really comes down to personal preference. Peeling the potatoes leads to starchier surface area, which will provide a crispier roasted potato. But this recipe can still be delicious with the peels left on.
Potatoes cook fast and evenly.
Potential to overcook the potatoes, over cooked potatoes will have a tendency to fall apart too much.
Cooks fast, saving time.
Free starch is not allowed to escape, resulting in sticky and gummy potatoes.
Potatoes cook from the inside out, drying them out too much.
Can’t cook large quantities.
Results in crispy potatoes.
Takes as long as a standard convection oven.
Large quantities can’t be made.
Potatoes if stacked may not cook evenly.
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