Best Crispy Roast Potatoes (Page 2 ) | August 8, 2024

Annonce:

Preheat the oven to 200ºC/400ºF.
Peel the potatoes, cutting any larger ones, so they’re uniformly sized. I cut mine to be a little smaller than a ping-pong ball.
Wash the potatoes in cold water to remove extra starch, then add them to a large pot. Boil enough water to cover the potatoes well (about 2 inches higher than the potatoes). Pour over the potatoes, salt the water, and parboil for 10 to 15 minutes, then drain in a strainer and leave dry.
Once dry, gently shake the strainer to rough up.
Add the potatoes to a large bowl. Add the oil, salt, and pepper, gently stir to coat, transfer to a baking sheet in one layer, and add the fresh thyme.
Roast in the hot oven for 40 to 45 minutes or until crispy and golden brown. For even browning, flip the potatoes in the pan halfway through the cooking time.

Transfer to a plate lined with paper towels to drain off any excess oil and serve.

- Soak the cut potatoes in salted ice water for 20 minutes before starting. The salt adds flavor, soaking removes excess starch that can cause them to stick to the pan and creates a crisper finish.
- To safely add the potatoes to the boiling water, add the potatoes to the empty pot, boil the water in a kettle, and then pour over the potatoes. This keeps you from dropping them into the hot water and getting burned by the splash.

To tell if the potatoes are parboiled enough, insert a fork into a potato. They are done if the fork slides in reasonably quickly but meets some resistance in the center.
Use an oil with a high smoke point to prevent the oil from burning and producing a bitter flavor. Good options for high smoke point oils include light olive oil (not extra virgin), canola, grapeseed, and vegetable oil.
Don’t overcrowd the potatoes on the pan. Overcrowding will cause heat from the pan to get trapped under the potatoes and cause them to steam instead of roast.