Generated recipe
Roast Potatoes
Crispy, golden perfection
- Total
- 1 hour 15 min
- Active
- 25 min
- Makes
- 4 servings
PICIUSPICIUSPICIUSCrispy, golden perfection
Large baking pan or sheet · Large pot · Colander or strainer · Chef's knife · Cutting board · Oven mitts
Put your baking pan in the oven and preheat to 430 degrees Fahrenheit. We need both the oven and pan to be very hot.
Wash the potatoes and cut them into large chunks, about golf ball sized. No need to peel them.
Ingredients
Put the potatoes in a pot and cover with water about an inch above. Add half a teaspoon of baking soda and one teaspoon of salt for each quart of water you used. Would you like help calculating how much to add?
Ingredients
Bring to a boil, then reduce to a simmer. Cook uncovered for about 8 minutes.
Check with a knife - it should slide in with almost no resistance, but the potato should still hold its shape.
Strain the potatoes and let them sit until they stop steaming, about 10 to 15 minutes. Dry potatoes get much crispier.
Once potatoes stop steaming, take the hot pan out. Add the olive oil, rosemary, and garlic cut in half. Return to oven for 5 minutes - we'll coat the potatoes while it heats.
Ingredients
Gently toss the potatoes with 2 tablespoons of olive oil. Non-smooth is great, that's what makes them crispy. Just make sure they don't become mashed potatoes.
Ingredients
Take the pan out, remove the rosemary and save it for garnish. Add potatoes to the hot oil, give them space to crisp up. Roast for 20 minutes without touching them, then we'll flip them.
Flip all the potatoes - they should have a nice golden crust. Return to the oven for another 10 to 15 minutes until golden and crispy all over.
Stack the potatoes on a plate and garnish with the reserved rosemary. Squeeze out that roasted garlic and spread it on top.
Enjoy your crispy roast potatoes!