kitchen foundation · Easy
Actually Crispy Roasted Potatoes
These potatoes earn their crunch before they ever see the oven. A short alkaline parboil softens the edges; a vigorous shake turns those edges into the rough bits that roast into crisp little miracles. The oven handles the rest, because apparently potatoes also need a management plan.
Major allergens listed: None in the authored ingredients
Based on the authored ingredients. Check packaged ingredient labels and cross-contact information if allergies matter.
Instructions
- Heat the oven. Set a rack in the lower-middle position and heat the oven to 450°F for 10 to 15 minutes. Place a large rimmed baking sheet in the oven while it heats.
- Parboil the potatoes. Bring a large pot of water to a 212°F boil. Add the potatoes, baking soda, and 1 teaspoon of the salt. Return to a steady boil and cook until the outsides are tender and beginning to soften, while the centers still offer some resistance, 8 to 10 minutes.
- Drain and rough the edges. Drain the potatoes thoroughly, then return them to the hot, empty pot. Let them steam dry for 1 minute. Add the olive oil, remaining 1 teaspoon salt, and pepper. Cover the pot and shake firmly until the potatoes are coated and their edges look mashed and ragged. Those rough edges are the point; do not delicately negotiate with them.
- Roast until crisp. Carefully spread the potatoes in a single layer on the hot baking sheet, leaving space between pieces. Roast at 450°F for 20 minutes, then turn the potatoes with a thin spatula. Continue roasting until deeply browned and crisp, 20 to 25 minutes more.
- Serve hot. Taste one potato carefully and add a pinch more salt if needed. Serve while hot and crisp within 1 to 2 minutes.
Choose the right potato
Russets have a dry, starchy interior that turns fluffy and develops a crisp shell well. Yukon Gold potatoes work, but their crust will be less rugged.
Avoid crowding
Use a second baking sheet if the potatoes are packed together. Crowded potatoes steam, which is a fine hobby but not the goal here.
Storage and reheating
Refrigerate leftovers within 2 hours in a covered container for up to 4 days. Reheat on a baking sheet at 425°F until hot and crisp, about 10 to 15 minutes.
Garlic and herb potatoes
Add 1 teaspoon garlic powder and 1 teaspoon dried rosemary with the oil before roughing the potatoes.
Smoky potatoes
Replace the black pepper with 1 teaspoon smoked paprika and add 1/4 teaspoon cayenne pepper for a warmer, smoky finish.
Keep cooking
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