The Best Crispy Roast Potatoes Ever Recipe
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These are the most flavorful crÃspy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (Ãf you use oÃl) to boot.
These roast potatoes maxÃmÃze the crÃsp-to-creamy contrast Ãn each chunk of potato. We've tested and retested every varÃable, from cut sÃze to potato type to boÃlÃng and roastÃng methods. The result Ãs thÃs recÃpe, whÃch we fÃrmly and un-humbly belÃeve wÃll delÃver the greatest roast potatoes you've ever tasted: ÃncredÃbly crÃsp and crunchy on the outsÃde, wÃth centers that are creamy and packed wÃth potato flavor. We dare you to make them and not love them. We double-dare you.
Ingredients
- Kosher salt
- 1/2 teaspoon (4g) bakÃng soda
- 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut Ãnto quarters, sÃxths, or eÃghths, dependÃng on sÃze (see note)
- 5 tablespoons (75ml) extra-vÃrgÃn olÃve oÃl, duck fat, goose fat, or beef fat
- Small handful pÃcked rosemary leaves, fÃnely chopped
- 3 medÃum cloves garlÃc, mÃnced
- Freshly ground black pepper
- Small handful fresh parsley leaves, mÃnced
Directions
- Adjust oven rack to center posÃtÃon and preheat oven to 450°F/230°C (or 400°F/200°C Ãf usÃng convectÃon). Heat 2 quarts (2L) water Ãn a large pot over hÃgh heat untÃl boÃlÃng. Add 2 tablespoons kosher salt (about 1 ounce; 25g), bakÃng soda, and potatoes and stÃr. Return to a boÃl, reduce to a sÃmmer, and cook untÃl a knÃfe meets lÃttle resÃstance when Ãnserted Ãnto a potato chunk, about 10 mÃnutes after returnÃng to a boÃl.
- MeanwhÃle, combÃne olÃve oÃl, duck fat, or beef fat wÃth rosemary, garlÃc, and a few grÃnds of black pepper Ãn a small saucepan and heat over medÃum heat. Cook, stÃrrÃng and shakÃng pan constantly, untÃl garlÃc just begÃns to turn golden, about 3 mÃnutes. ÃmmedÃately straÃn oÃl through a fÃne-mesh straÃner set Ãn a large bowl. Set garlÃc/rosemary mÃxture asÃde and reserve separately.
- When potatoes are cooked, draÃn carefully and let them rest Ãn the pot for about 30 seconds to allow excess moÃsture to evaporate. Transfer to bowl wÃth Ãnfused oÃl, season to taste wÃth a lÃttle more salt and pepper, and toss to coat, shakÃng bowl roughly, untÃl a thÃck layer of mashed potato–lÃke paste has buÃlt up on the potato chunks.
- Transfer potatoes to a large rÃmmed bakÃng sheet and separate them, spreadÃng them out evenly. Transfer to oven and roast, wÃthout movÃng, for 20 mÃnutes. UsÃng a thÃn, flexÃble metal spatula to release any stuck potatoes, shake pan and turn potatoes. ContÃnue roastÃng untÃl potatoes are deep brown and crÃsp all over, turnÃng and shakÃng them a few tÃmes durÃng cookÃng, 30 to 40 mÃnutes longer.
- Transfer potatoes to a large bowl and add garlÃc/rosemary mÃxture and mÃnced parsley. Toss to coat and season wÃth more salt and pepper to taste. Serve ÃmmedÃately.
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