Extra Crispy Potatoes
User Reviews
5
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Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
401 kcal
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Course
Side Dish
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Cuisine
Australian
Extra Crispy Potatoes
Description
This recipe begins by boiling peeled potatoes in water with baking soda, which helps break down the potato surface for crispier edges. After draining, the potatoes are tossed to rough up the surface and then coated in preheated olive oil in a hot roasting pan. They bake at 210°C (410°F) for 1 to 1¼ hours, flipped regularly to develop even browning and crunch.
Fresh rosemary sprigs and slightly crushed garlic cloves can be added toward the end of roasting to infuse herb and garlic flavors. Once tender inside and crispy outside, the garlic and rosemary are discarded, and salt is added to taste. The result is crispy, fluffy potatoes ideal as a side dish.
This recipe works best with starchy or floury potatoes, roughly 130-140 grams each, serving two per person. The baking soda addition is key for texture, and roughing the potatoes during preparation encourages crispness. Potatoes may break when handled, which contributes to the crispy bits.
Ingredients
- 1 kg potato approx 8 see notes, 2 lbs
- ⅓ cup olive oil
- 4 prigs rosemary optional, fresh
- 4 garlic optional, unpeeled cloves, flattened slightly
- salt to taste
- ¼ teaspoon baking soda see notes, or bicarbonate of soda
Instructions
- Preheat oven to 210c/410f.
- Bring a large pot of water to boil, then add bicarb soda - it will fizz a little.
- While the water is coming to the boil, peel your potatoes.
- Carefully add the potatoes, and boil for 20 mins or until very soft.
- When the potatoes have about 10 minutes to go, pour the oil into a metal roasting tin, and place in the oven to heat.
- When potatoes are soft, drain well then return to the pot. Give them a mix around in the pot to rough them up, if they break apart a bit that's fine too.
- Carefully add potatoes to now-heated oil, and turn well to coat them completely.
- Bake for 1 - 1 ¼ hours, tossing again about every 15 mins (add rosemary and garlic cloves with approx 15 - 30 minutes to go if using).
- Discard rosemary and garlic, add salt to taste and serve immediately.
Notes
- Use starchy or floury potatoes approximately 130-140 grams each for best texture.
- Roughing up boiled potatoes before roasting helps develop extra crispness.
- Baking soda in the boiling water aids in creating a crunchy crust during roasting.
- Two potatoes per person is a typical serving size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 401kcal | 20% |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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