Here’s a simple recipe for crispy roasted potatoes.
Ingredients:
2 lbs (about 1 kg) of potatoes (Yukon Gold or Russet work well)
3-4 tablespoons of olive oil or duck fat for extra crispiness
Salt, to taste
Black pepper, to taste
Optional seasonings:
2 teaspoons of rosemary or thyme (fresh or dried)
4 cloves of garlic, minced
1 teaspoon of paprika or smoked paprika
Directions:
Preheat Oven:
Preheat your oven to 425°F (220°C). If you have a convection setting, use it for even crispier potatoes.
Prepare Potatoes:
Wash the potatoes thoroughly. You can peel them or leave the skins on for extra texture.
Cut the potatoes into 1-inch cubes or wedges.
Parboil (optional but recommended for extra crispiness):
Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
Bring to a boil and cook for about 5-7 minutes. You want them to be slightly tender but not fully cooked.
Drain the potatoes and give them a good shake in the colander or pot to rough up the edges. This step is key for crispiness.
Seasoning:
Return the potatoes to the pot or transfer to a bowl.
Drizzle with olive oil or melted duck fat.
Add salt, pepper, and any optional seasonings you like. Toss well to coat evenly.
Roasting:
Spread the potatoes out in a single layer on a baking sheet lined with parchment paper for easier cleanup. Ensure they’re not too crowded; use two sheets if necessary.
Roast in the preheated oven for about 30-45 minutes, turning them halfway through with a spatula to ensure even browning.
Check for Doneness:
They’re done when they’re golden brown and crispy on the outside, and you can easily pierce them with a fork.
Serve:
Optionally, sprinkle with a bit more salt or fresh herbs like parsley before serving.
Enjoy your crispy roasted potatoes as a side dish with your favorite main course, or even as a snack with a dip like garlic aioli or ketchup!
