These crispy roast potatoes are a really simple recipe that will have you craving potatoes everyday. The crispy outside and soft inside combined with a garlic rosemary aroma is something I have dreams about. I make this at every family gathering and it is always the star of the show.
What type of potatoes to use
There are many different types of potatoes that will work great, but Yukon gold or yellow potatoes work the best in my opinion. Another great option would be a russet potato, however, I find that yellow potatoes are the perfect size for roast potatoes. The size of russet potatoes vary far too much and you might end up with uneven potatoes.
Why boil the potatoes?
It is important to boil the potatoes before placing them into the oven in order to achieve the perfectly soft center and crisp exterior. They only take about 10 minutes in boiling water and once they get removed you want to strain and give them a shake. By shaking them, you will roughen up the sides of the potatoes and this will release a soft surface area for the hot oil to bind to while getting crispy. If you overboil, the potatoes will just break apart. You want them to look like this:
Why a preheated pan for crispy roast potatoes?
The reason we use an already preheated pan is so that the potatoes immediately begin cooking and getting crispy from that oil. If you start with a cold pan, the oil will not be hot enough to change the color of the potatoes and you will end up needing to cook it for 50 minutes instead.
Crispy Roasted Potatoes
- 5 yukon gold potatoes
- 5 tbsp neutral oil
- 1 tsp salt
- ½ cup chopped parsley
- Wash and peel your potatoes.5 yukon gold potatoes
- Cut them into quarters so that there are two flat sides and one round side to the potato.
- Preheat your cast iron pan in the oven at 425F. You may also use a large metal baking dish.
- Boil a pot of water with a handful of salt.
- Boil your potatoes for 10 minutes then drain and give them a shake to cool. They should have soft and slightly mushy edges but don't fall apart.
- Once the pan has been preheated, coat the entire bottom of it with a neutral oil. (I used avocado oil)5 tbsp neutral oil
- Lay one of the two flat sides of the potato on the pan then place in the oven for 15 minutes.
- Flip the potatoes onto the other flat side to cook for an additional 10-15 minutes. You'll know its ready when both sides are beautifully golden brown.
- Toss potatoes in a bowl with salt and parsley then enjoy!1 tsp salt, ½ cup chopped parsley
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