Life-Changing, Extra-Crispy Roasted Potatoes Recipe
- A classic British method of roughing up the potato edges before roasting creates extra-crispy exteriors and fluffy interiors, making for life-changing roasted potatoes.
It's easy to love potatoes. Whether it's a pile of French fries next to a juicy burger , a perfectly baked potato with a steak or a bowl of smooth and creamy mashed potatoes on the Thanksgiving table, I'm here for all of them. But one of my favorite potato recipes are my extra-crispy roasted potatoes.
They're roasted using a classic British method, which makes them exceptionally crispy on the outside and soft and fluffy on the inside. How good are they? Well, my wife says that this recipe changed her life. If you're in the mood for some life-changing roasted potatoes, here's what you need to know.
Related: Dolly Parton's Fluffy, 'Cloud-Like' Mashed Potatoes Have Officially Won Me Over
What's the Secret to These Mashed Potatoes?
The classic British trick that's used in this recipe is what's known as roughing up or fluffing the edges. Basically, you parboil the potatoes with the skins on, then toss them with in a bowl with a bit of oil and salt to break up the skins a bit and create a starchy coating around the potatoes.
This starchy paste roasts into the perfectly crispy exterior.
Related: My Chef-Husband Made Me His Marry Me Potatoes and I Would Definitely Say 'I Do' All Over Again
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Jon Ashton crispy roasted potatoes (4:34)
Related: 35 Set-It-and-Forget-It Slow Cooker Potato Dishes for Weeknight Ease
Ingredients
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1 tbsp plus 2 tsp kosher salt, divided
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1/2 tsp baking soda
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4 pounds Yukon Gold potatoes, peeled and cut into quarters
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6 tbsp extra-virgin olive oil, divided
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1. Adjust oven rack to lowest position, place rimmed baking sheet or large cast-iron skillet on rack, and heat oven to 425°.
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2. Place 1 tablespoon salt, baking soda and potatoes in Dutch oven; add 2 quarts of cold water. Bring to a boil over high heat; reduce heat and gently simmer until exteriors of potatoes have softened but centers offer resistance when pierced with paring knife, about 10 minutes.
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3. Drain potatoes in a colander and shake to rough up the surface. Place in large bowl and drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt. Using rubber spatula, toss to combine. Drizzle with another 2 tablespoons oil and 1/2 teaspoon salt. Continue to toss until\\u0026nbsp;potato\\u0026nbsp;exterior is coated with starchy paste, approximately 1 to 2 minutes.
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4. Remove baking sheet from oven and drizzle remaining 2 tablespoons oil over surface, spreading them out evenly.\\u0026nbsp;
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5. Transfer to oven and roast\\u0026nbsp;for 20 minutes. Remove baking sheet from oven. Using metal spatula and tongs, loosen potatoes from pan, carefully flipping each one.\\u0026nbsp;Shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crispy all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
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6. Season finished potatoes with salt and pepper to taste.
This story was originally published by Parade on Mar 27, 2024, where it first appeared in the Recipes section. Add Parade as a Preferred Source by clicking here.
