Roast potatoes crisp-wise

Here’s a simple recipe for making perfectly crisp roast potatoes:

### Ingredients:
– 2 pounds (about 1 kg) potatoes (Yukon Gold or Russet)
– 4 tablespoons olive oil
– Salt, to taste
– Freshly ground black pepper, to taste
– 2-3 cloves garlic, minced (optional)
– Fresh herbs like rosemary or thyme (optional)

### Instructions:

1. **Preheat the Oven:**
– Preheat your oven to 425°F (220°C).

2. **Prepare the Potatoes:**
– Peel the potatoes if desired and cut them into evenly-sized chunks, about 1 to 1.5 inches each.

3. **Parboil the Potatoes:**
– Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt.
– Bring to a boil, then reduce the heat and let them simmer for about 10 minutes, or until the edges are slightly tender but the potatoes are still firm.

4. **Drain and Rough Up:**
– Drain the potatoes in a colander and let them steam dry for a minute.
– Give the colander a good shake to rough up the edges of the potatoes. This helps create a crispy exterior.

5. **Season and Oil:**
– Transfer the potatoes to a large mixing bowl.
– Add the olive oil, a generous amount of salt, and pepper. If using, add the minced garlic and fresh herbs.
– Toss the potatoes until they are well-coated.

6. **Roast:**
– Spread the potatoes out in a single layer on a baking sheet. Make sure they are not touching each other for maximum crispiness.
– Roast in the preheated oven for about 40-50 minutes, turning the potatoes once halfway through, until they are golden brown and crispy on the outside.

7. **Serve:**
– Once done, remove from the oven and transfer to a serving dish.
– Sprinkle with a little more salt and fresh herbs if desired. Serve immediately.

Enjoy your perfectly crispy roast potatoes!

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