September 03, 2018
Side Dishes, Vegetables, Potatoes ,
5 Ingredients Or Less, Budget-Friendly, Christmas, Entertaining, Passover, Romantic Dinner, Rosh Hashanah, Sunday Dinner, Thanksgiving, Oven Roast, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"Just like the ones in the fancy restaurants. For this recipe you boil them first and the end result is greatest roast potatoes you've ever had, there incredibly crisp and crunchy on the outside, and packed inside with creamy potato flavor."
Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection).
Pour about 2 quarts of water in a large pot. Bring to a med boil. Add 2 tablespoons kosher salt, baking soda, stir slightly until combined. Add potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
Meanwhile, in a small saucepan heat the olive oil (or other fat that is listed) with rosemary, garlic, and a few grinds of black pepper, heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast (without moving) for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
Large chunks of potato maximize the contrast between exterior and interior.
Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch.
Offering you the choice of oil, duck fat, goose fat, or beef fat means you can get whichever flavor you want.
Infusing the oil or fat with garlic and herbs gives the potato crust extra flavor.
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