Sure, here’s a recipe and some notes for making the best crispy roast potatoes ever:
Ingredients:
- 4 large russet potatoes, peeled and cut into even-sized chunks
- 1/4 cup vegetable oil or duck fat
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: chopped fresh herbs (such as rosemary or thyme) for extra flavor
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Parboil the Potatoes: Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring the water to a boil, then reduce the heat to a simmer and cook the potatoes for about 8-10 minutes, until they are slightly tender but not fully cooked. You should be able to easily pierce them with a fork, but they should still hold their shape.
- Drain and Shake: Drain the potatoes and let them sit in the colander for a minute or two to steam dry. Then, return them to the pot and cover with a lid. Holding the lid firmly, give the pot a few vigorous shakes. This will roughen up the surface of the potatoes slightly, which helps create a crispy texture when roasted.
- Preheat the Fat: While the potatoes are drying in the pot, place the vegetable oil or duck fat in a large roasting pan. Put the roasting pan in the preheated oven for a few minutes to heat the fat.
- Roast the Potatoes: Carefully remove the hot roasting pan from the oven. Add the parboiled potatoes to the hot fat, ensuring they are spaced apart. Use tongs to turn the potatoes in the hot fat, so they are coated all over. Season with salt and pepper.
- Roasting Process: Place the roasting pan back in the oven and roast the potatoes for about 45-55 minutes, turning them occasionally to ensure even cooking. About halfway through the cooking time, you can add chopped fresh herbs for extra flavor if desired.
- Crisp and Serve: The potatoes are done when they are golden brown and crispy on the outside. Use a slotted spoon to remove them from the pan and place them on a plate lined with paper towels to drain any excess oil. Season with additional salt and pepper if needed. Serve immediately.
Notes:
- The type of potato you use matters. Russet potatoes are a good choice for crispy roast potatoes due to their high starch content.
- Parboiling the potatoes before roasting helps create a soft interior and a crisp exterior.
- Using hot fat to coat the potatoes before roasting helps achieve that crispy texture.
- Don’t overcrowd the roasting pan. Leave enough space between the potato chunks to ensure they roast evenly.
- Turning the potatoes occasionally during roasting helps ensure they brown and crisp up on all sides.
- Fresh herbs like rosemary or thyme add wonderful flavor. You can also add minced garlic or other seasonings to customize the taste.
- Serve the crispy roast potatoes immediately for the best texture and flavor.
Enjoy your delicious crispy roast potatoes!
Of course, here are some additional tips and variations to enhance your crispy roast potatoes:
Tips:
- Use a Ruffled Edged Pan: Using a pan with ruffled or textured edges can help create more surface area for the potatoes to crisp up. A cast iron skillet or a baking dish with ridges works well.
- Flavor Infusion: Infuse the oil or fat with extra flavor before adding the potatoes. Heat the oil with garlic cloves, rosemary sprigs, or other aromatics for a few minutes, then strain the oil before coating the potatoes.
- Cornstarch Coating: Toss the drained parboiled potatoes with a bit of cornstarch before roasting. This creates an extra crispy exterior.
- Boil with Vinegar: Adding a splash of vinegar to the boiling water can help break down the surface of the potatoes, creating a rough texture that crisps up nicely in the oven.
- Double Roasting: After the initial roasting, allow the potatoes to cool slightly, then gently press down on each potato to slightly flatten it. This creates more surface area for crisping. Return the flattened potatoes to the oven for an additional 15-20 minutes.
Variations:
- Smashed Potatoes: Instead of cutting the potatoes into chunks, boil them until tender, then gently smash them with the bottom of a glass or a fork. Roast until crispy.
- Seasoning Blends: Create your own seasoning blends using a variety of spices such as paprika, cumin, garlic powder, or onion powder. Toss the parboiled potatoes in the seasoning mix before roasting.
- Cheesy Roast Potatoes: During the last few minutes of roasting, sprinkle grated cheese (such as Parmesan or cheddar) over the potatoes and return to the oven until the cheese is melted and bubbly.
- Crispy Sweet Potatoes: Use sweet potatoes instead of russet potatoes for a slightly sweeter twist on the classic roast potatoes.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix for a hint of heat.
- Herb-Infused Oil: Make herb-infused oil by warming the oil with your favorite fresh herbs (like thyme, rosemary, or sage) over low heat. Let it cool before using it to coat the potatoes.
- Citrus Zest: Add a burst of citrus flavor by tossing the parboiled potatoes with lemon or orange zest before roasting.
Remember, experimenting with different techniques and flavors can lead to your own signature crispy roast potato recipe. Enjoy the process and savor the delicious results!
