The Ultimate, Crispy, Roasted Potatoes - All the Secrets!
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5
75 reviews
Excellent
The Ultimate, Crispy, Roasted Potatoes - All the Secrets!
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This recipe produces crispy roasted potatoes by parboiling starchy potatoes with salt and baking soda, then tossing them in herbed oil before roasting at high heat. Parboiling partially cooks the potatoes and roughens their surface, helping create a crisp exterior while keeping the interior fluffy. The addition of herbs and fresh black pepper enhances the flavor.
Description
The Ultimate, Crispy, Roasted Potatoes recipe begins with peeling and cutting large starchy potatoes into 5 to 7.5 cm chunks. These are boiled in salted water with baking soda, which raises the pH and helps break down the potato surface for extra crispness. After parboiling for 8 to 10 minutes, the potatoes are drained and cooled under cold water.
The parboiled potatoes are shaken in the pot with neutral cooking oil mixed with herbs de provence and freshly ground black pepper. This agitation roughs up the exterior creating texture that crisps nicely. Roasting at 230°C (450°F) yields golden, crunchy edges while the centers stay soft and fluffy, making an ideal roasted potato side dish.
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Ingredients
- 2 kilograms potato starchy potatoes like Maris Piper
- 2 litre water
- 2 tablespoons salt
- ½ teaspoon bicarbonate of soda aka baking soda
- 5 tablespoons neutral cooking oil 75ml. Any neutral oil like vegetable oil, sunflower oil or canola oil, generic cooking oil
- 1 tablespoon herbes de provence or your favourite herbs
- black pepper we use one teaspoon freshly ground black pepper, to taste
Instructions
- Wash and peel the potatoes.
- Slice them into sizable chunks, with a minimum length of 5cm-7.5 cm (2-3 inches).
- Preheat the oven to 230C (450F).
- In a large pot, bring approximately two litres of water to a rapid boil.
- Add the salt, bicarbonate of soda and the potatoes. Give it a good stir.
- Bring the water back to a boil and cook the potatoes uncovered for 8-10 minutes (from the boiling point) or until the tip of a knife can be inserted into a potato with little resistance.
- While the potatoes are cooking, mix together the oil, herbs and black pepper in a small bowl.
- After parboiling the potatoes, drain the cooking water and rinse them under cold, running tap water to halt the cooking process. Then, drain them again.
- Allow the potatoes to rest for 5 minutes to let some of the steam evaporate and for them to dry a little.
- Pour the oil with herbs evenly over the potatoes.
- Place the lid on the pot and vigorously shake to roughen up the potatoes. Instead of just shaking it from side to side, also try shaking it up and over.
- Lift the lid to check the progress. You should aim for each potato to have a rough, fluffy surface. If necessary, shake more, but be cautious not to shake so vigorously that the potatoes break apart.
- Transfer the potatoes to a large baking tray and leave enough space between each potato to cook and crisp evenly in the oven.
- Optional step - Return to the pot and gather together any mushy, broken bits of potato left at the bottom.Spread the mushy potato on top of each potato chunk to add extra texture.
- Roast the potatoes without moving them in the preheated oven for 20 minutes. After this time, gently use a spatula to turn them over. Be cautious to avoid breaking the potatoes or separating them from their crispy skins that face the tray.
- Bake for a further 30-35 minutes or until the potatoes are a deep, golden brown and crispy all over.
- Transfer the potatoes to a serving dish. Sprinkle with some rough sea salt if you wish and serve immediately.
Nutrition Information
Show Details
Calories
363kcal
(18%)
Carbohydrates
59g
(20%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.05g
(3%)
Sodium
2489mg
(104%)
Potassium
1409mg
(30%)
Fiber
8g
(32%)
Sugar
3g
(6%)
Vitamin A
32IU
(1%)
Vitamin C
66mg
(73%)
Calcium
64mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 59g | 20% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.05g | 3% |
| Sodium | 2489mg | 104% |
| Potassium | 1409mg | 30% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 66mg | 73% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
75 reviews
Excellent
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