Crispy roast potatoes are a delightful side dish that complements many meals. Here’s a straightforward recipe to achieve perfectly crispy roast potatoes
Ingredients:
- Potatoes (such as Russet or Yukon Gold)
- Olive oil or vegetable oil
- Salt
- Pepper
- Optional: herbs like rosemary or thyme (for extra flavor)
Instructions:
- Preheat the oven:
- Preheat your oven to 425°F (220°C).
- Prepare the potatoes:
- Peel (optional) and wash the potatoes thoroughly. Cut them into evenly sized chunks or wedges. Larger pieces will be more crispy on the outside and fluffy inside.
- Parboil the potatoes:
- Place the potato chunks in a pot of cold salted water. Bring to a boil and cook for about 5-7 minutes, until the edges are just starting to soften but the centers are still firm. Drain well.
- Coat with oil and seasonings:
- Transfer the parboiled potatoes to a large bowl. Drizzle with olive oil or vegetable oil (enough to coat all the potatoes). Season generously with salt and pepper. Add any herbs or spices you prefer.
- Roast in the oven:
- Arrange the potatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil. Make sure there’s space between each piece for even crisping.
- Roast in the preheated oven for 40-45 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside.
- Serve hot:
- Remove from the oven and let them cool slightly before serving. The potatoes should be crispy on the outside and tender on the inside.
- Optional: Garnish and enjoy:
- You can garnish with additional herbs or a sprinkle of parmesan cheese if desired before serving.
These crispy roast potatoes are perfect alongside roast meats, grilled vegetables, or as part of a hearty brunch. They’re a versatile and comforting side dish that’s sure to be a hit at any meal!