The Best Crispy Roasted Potatoes Recipe
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Recipe Overview
Overview
Roasted potatoes are a classic side dish that can elevate any meal, and this recipe showcases how to achieve the perfect balance of crispy exterior and creamy interior. By using a combination of Yukon Gold and Russet potatoes, you can enjoy the best of both worlds: the flavor of Yukon Golds and the crispiness of Russets. The parboiling step is crucial, as it ensures the potatoes cook evenly and develop a starchy coating that crisps up beautifully in the oven.
The addition of garlic and rosemary-infused oil not only enhances the flavor but also adds an aromatic quality that makes these potatoes irresistible. Tossing the potatoes in the infused oil before roasting ensures that every bite is packed with flavor. The method of flipping the potatoes halfway through roasting guarantees that they brown evenly, resulting in a golden, crunchy exterior.
This recipe is not just about the cooking techniques; it’s also about the joy of sharing delicious food with loved ones. Whether served at a holiday gathering or a casual family dinner, these roasted potatoes are sure to impress. They pair wonderfully with a variety of main dishes, making them a versatile addition to any meal plan. Overall, this recipe is a testament to the beauty of simple ingredients and thoughtful preparation.
Recipe Details
Steps & Tips
Add a rim sheet pan to the bottom rack of the oven and turn the heat to 450 degrees Fahrenheit.
Slice Yukon Gold potatoes into half-inch thick rounds.
Parboil the sliced potatoes in a pot of salted water.
Tip: Pierce the potatoes with a pairing knife to check for doneness.
Tip: Parboiling helps loosen starch on the surface for crispiness.
Remove the hot sheet pan from the oven, drizzle olive oil over it, and spread the potato rounds in an even layer.
Roast the potatoes in the oven for 35 to 45 minutes, flipping them halfway through.
Add salt and freshly cracked pepper to the roasted potatoes.
Start by parboiling Russet or Yukon Gold potatoes in boiling water with baking soda.
Tip: Adding baking soda to boiling water promotes a starchy slurry for crispier potatoes.
Prepare infused garlic rosemary oil while the potatoes are parboiling.
Transfer parboiled potatoes to a bowl with infused oil, salt, and pepper.
Tip: Shake the bowl vigorously to create a starchy paste on the potatoes.
Shake the bowl vigorously to create a starchy layer on the potatoes.
Roast the potatoes in a 450-degree oven for 20 minutes, then flip and roast for another 30 to 40 minutes.
Toss the roasted potatoes with garlic rosemary mixture, minced parsley, and salt and pepper.
Peel and cut Russet potatoes in half, then parboil in cold water with salt.
Drain the potatoes onto a paper towel-lined sheet pan and let them cool completely.
Heat a cast iron skillet over low heat, add oil, and add the potatoes flat side down.
Tip: Pan searing the potatoes first enhances the crust.
Transfer the skillet to a 400-degree oven and roast for 25 to 30 minutes, turning halfway.
Sprinkle the finished potatoes with salt, chopped parsley, and chives.
Arrange small to medium-sized Yukon Gold potatoes cut side down on a sheet pan and pour in water.
Cover the baking sheet tightly with foil and bake at 425 degrees Fahrenheit.
Lift the foil and drain the water from the potatoes.
Tip: Drain the water carefully to avoid burning yourself.
Drizzle olive oil over the potatoes, season with salt and pepper, and roast for another 25 minutes.
Taste the roasted potatoes and enjoy.
Tip: Using one pan simplifies the cooking process.
Mash the Russet potato slices until they look like mashed potatoes.
Add olive oil, kosher salt, and black pepper to the Yukon Gold potatoes and mix well.
Preheat a roasting pan in the oven at 450 degrees Fahrenheit.
Tip: Preheating the roasting pan helps with browning and crispiness.
After 20 minutes in the oven, flip the potatoes with tongs.
Tip: Flipping the potatoes halfway through ensures even cooking.
Tip: Coating potatoes with rosemary paste enhances flavor.
Spoon rosemary paste over the roasted potatoes and return to the oven for a final seven minutes.
Ingredients
Nutrition
Skill Level
Frequently asked questions
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Interesting Tidbits
- •Parboiling potatoes before roasting helps achieve a crispy exterior while ensuring the interior is cooked through.
- •Using a mix of Yukon Gold and Russet potatoes can enhance flavor and texture.
- •Adding baking soda to the parboiling water promotes a starchy coating that contributes to crispiness.
- •Infusing oil with garlic and rosemary adds depth of flavor to roasted potatoes.
