Looking for an easy way to crispy up spuds for a perfect side dish?
Try crispy oven-roasted potatoes or 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.
Selecting the right potato for roasting:
Russet potatoes 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.
The potatoes in this recipe can be steamed instead of boiled to speed up the cooking time. But they will then need to be finished in the oven to be roasted. The downside is the baking soda cannot be added if the steaming method is selected which will result in not as crispy of a crust on the potatoes.Steaming Roasted Potatoes
The potatoes can be microwaved to speed up cooking times however in this recipe the baking soda allows for a crispy texture. Doing this in the microwave will mean omitting the baking soda, the recipe will still be tasty, but the texture wont nearly be as good.Microwave Roasted Potatoes
The potatoes can be finished in the air fryer after boiling, draining, and shaking. The limited capacity however in an air fryer makes this a bit of a chore and the exterior of the potatoes can clog up the fry basket on the air fryer. While the air fryer is great for other applications it is not recommended for this preparation method.Air Fryer Roasted Potatoes
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