PERFECT CRISPY ROASTED POTATOES

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How to roast garlicky potatoes with extra crispy skins and nice, soft insides. Toss them with finely chopped fresh herbs to impart even more flavor.

Cooked garlicky potatoes further seasoned with finely slashed new spices are a delicious side in the first place, however they settle the score better when their skins are extra firm.

TIPS FOR EASY CRISPY ROASTED POTATOES

Before we go over the workflow let me summarize Chris’ tried and true chef tips – you can follow all of them or skip a few – we explain the reasoning further below.
Choose the right type of potato – see suggestions below.
Cut the potatoes in uniform pieces.
Soak them in cold water before cooking (optional).
Toss in a mixture of starch (optional) and seasonings.
Use a roasting pan or baking sheet that is large relative to the quantity of potatoes and line it with parchment paper (optional).

We recommend that you roast at 375 – 400 F. Too strong of an oven is not the optimal solution – the garlic will burn and the skin of the potatoes might get too crispy too fast, before they are completely cooked through. Set the temperature based on your oven’s calibration – if you know it to be too strong go for a slightly lower temperature. The total roasting time will depend on the type of potato you are using in addition to the strength of your oven.

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How to roast garlicky potatoes with extra crispy skins and nice, soft insides. Toss them with finely chopped fresh herbs to impart even more flavor.

  • Yield: 4 SERVINGS
  • Prep time: 10 MINUTES
  • Cook time: 55 MINUTES
  • Total time: 1 HOUR 5 MINUTES

INGREDIENTS

  • 2 lbs potatoes (thin skinned such as Yukon Gold or red potatoes)
  • 4-6 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1 tsp ground balck pepper
  • 1 tsp dried oregano
  • 1 tsp garlic powder (optional)
  • 1 tbsp corn starch (optional, for extra crispy skin)
  • fresh herbs, finely chopped, to taste (such as rosemary, oregano, chives, parsley)

INSTRUCTIONS

  1. Clean and cut the potatoes. Aim for uniform bite-sized pieces.
  2. Place in a bowl and top with cold water. Let soak completely submerged for 30-60 mins or up to overnight (in fridge).*
  3. When ready to roast, turn on the oven to 400 F.**
  4. Rinse the potatoes and pat dry with clean kitchen towel.
  5. Mince garlic, mix with olive oil and nicely coat the dried potatoes.
  6. Mix salt and pepper, garlic powder (if using), dried oregano and corn starch (if using) and sprinkle over the potatoes. Mix well to ensure they are nicely coated.
  7. Transfer to a parchment paper lined roasting pan or baking sheet that is just large enough so that the potatoes are not crowded.
  8. Roast for about 55 mins and be sure to turn them around about half way through so they can get crispy on all sides. If they are browning too fast, lower the oven temp slightly ***
  9. Finely chop the fresh herbs. When done roasting let the potatoes sit for a couple of minutes before combining them with the herbs and serving.
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NOTES

  • Optional step. Soaking in cold water helps get rid of excess starch and prevents the potatoes from sticking together while they roast.
  • If your oven is too strong consider 375 F.
  • You want the potatoes to be cooked through and the garlic not to burn.

NUTRITION INFORMATION:

YIELD: 4 SERVING | SIZE: 1 Amount Per Serving: | CALORIES: 352TOTAL | FAT: 14gSATURATED | FAT: 2gTRANS | FAT: 0gUNSATURATED | FAT: 11g | CHOLESTEROL: 0mg | SODIUM: 606mg | CARBOHYDRATES: 53g | FIBER: 6g | SUGAR: 3g | PROTEIN: 7g

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