Crispy Roast Potatoes
Few side dishes can rival the universal appeal of crispy roast potatoes. With their golden, crunchy exteriors and soft, fluffy interiors, these potatoes are a staple at dinner tables around the world. Whether you’re serving them alongside a simple roast chicken, a hearty beef stew, or as part of an elaborate holiday feast, crispy roast potatoes are always a crowd-pleaser.
The magic of crispy roast potatoes lies in their ability to elevate any meal. They bring a satisfying texture contrast that complements a wide range of dishes, from the most humble to the most sophisticated. Despite their seemingly simple nature, achieving the perfect roast potato requires attention to detail and a few key techniques.
One of the secrets to perfect roast potatoes is parboiling. By partially cooking the potatoes in boiling water before roasting, you ensure that the insides remain tender and fluffy while the outsides crisp up beautifully in the oven. This step also allows you to rough up the edges of the potatoes, creating more surface area for that coveted crunch.
Ingredients:
2 lbs (about 1 kg) potatoes (Yukon Gold or Russet work best).
1/4 cup olive oil or melted duck fat.
1 teaspoon salt.
1/2 teaspoon black pepper.
2 cloves garlic, minced (optional).
2 tablespoons fresh rosemary or thyme, chopped (optional).
Instructions:
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Peel the potatoes and cut them into evenly sized chunks, about 1-2 inches each.
Step 3
Place the potato chunks in a large pot, cover with cold salted water, and bring to a boil.
Step 4
Cook for about 10 minutes until the edges just begin to soften.
Step 5
Drain the potatoes in a colander, allowing them to dry briefly.
Step 6
Gently shake the colander to roughen up the potato edges.
Step 7
This step is essential for creating those deliciously crispy surfaces.
Step 8
Transfer the potatoes to a large bowl.
Step 9
Add the olive oil or melted duck fat, along with salt, pepper, and garlic (if using).
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