Roast potatoes will come out ‘crisp and crackling’ with this recipe

Potatoes are the perfect side when it comes to dinner. 

They’re a beloved food because of the various ways to eat them, whether it’s creamy mashed potatoes or a delicious jacket potato.

When it comes to roast potatoes, the key is making them crispy. Serious Eats has a recipe that ensures they are crispy every time, especially because it’s backed by science.

The food blog shares that making crispy roast potatoes sometimes comes down to what you do before you actually cook them. That includes choosing the right potato.

READ MORE: Ultimate hack for ‘potato perfection’: How to keep them fresh for months

Now, here’s how to make the perfectly roasted potatoes:


Kosher salt

1/2 teaspoon (4g) baking soda

4 pounds (about 2 kg) russet potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)

5 tablespoons (75ml) extra-virgin olive oil, duck fat or beef fat

Small handful picked fresh rosemary leaves, finely chopped

3 medium cloves garlic, minced

Freshly ground black pepper

Small handful fresh parsley leaves, minced


Preheat the oven to 230 degrees Celsius. Bring two litres of water to a boil in a large pot, and add two tablespoons of salt, baking soda and the potatoes. Stir.

Return to a boil, then reduce to a simmer and cook until the potatoes are slightly tender, about 10 minutes. A knife should meet just a little resistance when inserted in a chunk.

As potatoes boil, combine olive oil, the duck or beef fat, rosemary, garlic and black pepper in a small pan over medium heat. Cook, stirring and shaking the pan constantly, for about 3 minutes, or until garlic begins to golden.

Strain through a fine-mesh strainer and set the excess oil aside in a large bowl. Set mixture in a separate bowl.

After the potatoes have finished cooking, drain and let rest in the pot for about 30 seconds to let the moisture evaporate. Then transfer them to the bowl with the leftover oil, tossing to coat and seasoning with salt and pepper.

Arrange the potatoes evenly on a large baking sheet, and put them in the oven for 20 minutes. Using a spatula, move any potatoes that have become stuck to the pan and flip them. Put back in the oven for 30 to 40 minutes until crisp all over. You may need to shake the pan a few times when cooking.

When finished, transfer the potatoes to a large bow and add the garlic and rosemary mixture. Toss to coat and season with salt and pepper.

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