Here’s a simple recipe for crispy roasted potatoes.
Ingredients:
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- 2 lbs of potatoes (Yukon Gold or Russet work well)
- 3-4 tbsp of Olive Oil or Duck Fat for extra crispiness
- Salt (to taste)
- Black Pepper (to taste)
Optional seasonings:
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- 2 tsp of Rosemary or Thyme (fresh or dried)
- 4 Cloves of Garlic (minced)
- 1 tsp of Paprika or Smoked Paprika
Directions:
Preheat Oven:
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- Preheat your oven to 425°F. If you have a convection setting, use it for even crispier potatoes.
Prepare Potatoes:
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- 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):
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- 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:
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- 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:
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- 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 to see if done:
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- They’re done when they’re golden brown and crispy on the outside, and you can easily pierce them with a fork.
Serve:
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- 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!
