If you are a fan of crispy but fluffy potatoes, you have to make these! They are an English style roast potato that is able to achieve the crispiest exterior that golden and delicious.
The technique in how we cook these is how they are able to get so crispy and delicious. We first boil the large chunks in water for a short time until fork tender. This removes excess starch that prevents the potatoes from getting crispy. This step is essential, do not leave it out! We then finish the potatoes in the oven until golden.
The best potatoes for doing this are russet or starchy gold potatoes. Do not do this with sweet potatoes, they will just get soggy because they aren’t as starchy.
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SERVINGS: 4
- PREP TIME: 5 Mins
- COOK TIME: 50 Mins
- TOTAL TIME: 55 Min
These go great with meat, stews, etc.
Ingredients:
- 4 russet potatoes, peeled and cut into large 2 inch chunks
- salt and pepper
- 1/2 cup olive oil
- 5 cloves of garlic, crushed
- 3 sprigs of rosemary
Preparation:
STEP 1.
Preheat the oven to 425*.
STEP 2.
In a pot of water that is salted, boil the potatoes for 8-10 minutes, until you can just barely pierce it with a fork. Drain and let them sit for 10 minutes until dried.
STEP 3.
Place your oil in the pan you are going to use for the potatoes, add the garlic and rosemary and heat in the oven for 5 minutes. Remove and coat the potatoes in this oil along with salt and pepper. Add the potatoes to the pan, making sure they are spread out, and roast for 20 minutes. After 20 minutes flip them over and roast another 20 minutes or until crispy. Remove and enjoy.
These were so, so good! I initially put the potatoes in a glass 9×13 pan and after 20 minutes on the first side there was zero browning. I switched to a cookie sheet pan and raised the temp to 450, flipped them over and went another 25. I had to flip back to original side since it didn’t brown initially and went another 15 or so. They were brown, crunchy and soft on the inside. Thank you!!!
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