Description
Golden, irresistible crispy roast potatoes beckon with their crunchy exterior and fluffy interior. Perfectly seasoned and roasted to perfection, these potatoes promise a delightful side dish you’ll crave at every meal.
Ingredients
Scale
Main Ingredients:
- 2 lbs (1 kg) Yukon Gold or Russet potatoes, peeled and cut into chunks
Fats and Oils:
- ¼ cup olive oil (or duck fat for extra flavor)
Seasonings and Herbs:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
Instructions
- Select high-starch potatoes like russet or Yukon gold and cut them into evenly sized, robust chunks to ensure uniform cooking and maximum crispiness.
- Fill a spacious pot with water, generously season with salt, and bring to a rolling boil before gently introducing the potato pieces.
- Parboil the potatoes for approximately 8-10 minutes, allowing the exterior to become slightly roughened and edges to soften, which will create an ideal texture for roasting.
- Carefully drain the potatoes in a colander, then vigorously shake them to roughen the surface, generating tiny fractures that will transform into delightfully crisp edges during roasting.
- Remove the preheated baking sheet from the oven and coat it with a thin layer of high-smoke-point oil like duck fat, goose fat, or vegetable oil to ensure maximum crispness.
- Arrange the potatoes in a single layer on the sizzling hot sheet, ensuring each piece has adequate space to prevent steaming and promote golden, crunchy exteriors.
- Sprinkle the potatoes with additional salt and any desired herbs like rosemary or thyme to enhance flavor complexity.
- Roast in the scorching oven, turning occasionally, until the potatoes develop a uniformly bronzed, crisp exterior and a tender, fluffy interior, approximately 45-50 minutes.
- Once achieved, remove from the oven and let rest briefly before serving to allow the potatoes to settle and maintain their magnificent crunch.
Notes
- Drain potatoes thoroughly after parboiling, allowing steam to evaporate completely for maximum crispiness.
- Roughen potato edges by shaking the colander, creating more surface area for a crunchier exterior when roasting.
- Use duck fat or goose fat instead of olive oil for an extra-rich, golden-brown finish that elevates the flavor profile.
- For gluten-free and vegan diets, ensure all added seasonings and fats are compatible with dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner, Snacks
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg