Are you a fan of potatoes? What about crunchy potatoes? If your mouth is already watering, then keep reading, as we have a wonderful recipe to share with you. Making dinner can be…bothersome. Some of us don’t have the time or energy, but these potatoes are well worth the effort. Honestly, as long as you have the ingredients, it doesn’t take long at all to create this wonderful dish. With that said, let’s delve into the details.
What Are The Different Types Of Potatoes?
Russets:
This is the number one pick for crunchy potatoes. Their crust is crisp, and they’re nice and fluffy on the inside. A definite winner.
Yukon Golds:
These potatoes roast a little darker, due to their high sugar content. They have lots of flavor, so it might be worth the sacrifice if you’re okay losing some crunch.
Red Potatoes:
These potatoes roast very dark, and are difficult to get crispy. They may come out of the oven with a crunch, but you’ll soon find that they soften. It’s not a great choice if you’re banking on a crispy finish.
How Do You Prepare The Potatoes?
Boiling:
Unlike most potato recipes, which want you to start the potatoes in cold water and bring them to a boil, we want you to start these in boiling water. This will help the exterior break down. If you start them in cold water, the exteriors won’t break down as well, and you won’t have that crispy finish. Also, don’t forget to salt your water, so the potatoes soak up all that flavor.
Roasting:
When it comes to roasting your potatoes, you’ll have to depend on your sight and smell. Every potato varies, depending on type, storage, storage, and treatment. Use a timer only as a rough guideline. Be careful when placing them in the hot oven, as they will fall apart easily. Wait about twenty minutes before you flip them with a spatula. Make sure they get nice and dark…but not burnt.
Flavoring:
When you add flavoring before roasting, the seasoning can get lost in the process. If you add the flavoring afterward, it’s just a subtle addition compared to being cooked together. The best way to combat this is to cook your seasoning (garlic and rosemary for example) with olive oil. Once the garlic has browned, strain the oil from the seasoning, and toss it with your potatoes. Don’t forget to add that seasoning to your dish at the end.
Ingredients:
· Kosher salt
· ½ teaspoon of baking soda
· 4 pounds of potatoes (peel and cut into quarters)
· 5 tablespoons of olive oil
· Chopped rosemary leaves
· 3 cloves of garlic (minced)
· Black pepper
· Fresh parsley (minced)
Put It Together:
Step 1
· Preheat the oven to 450 degrees
· Heat 2/4 of water in a large pot (boiling)
· Add 2 tablespoons of salt, 1 ounce of baking soda, and all your prepped potatoes
· Stir
· Cook until potatoes are softened
Step 2
· Meanwhile, combine olive oil, garlic, rosemary, and black pepper in a small saucepan
· Medium heat
· Stir and shake pan consistently
· Strain oil through fine-mesh strainer
· Set mixture aside
Step 3
· Drain cooked potatoes
· Let them cool for a minute
· Add potatoes to infused oil
· Season to taste
· Shake bowl
Step 4
· Put the potatoes in a large baking sheet
· Separate them
· Put in the oven to roast
· Use a spatula to flip them after about twenty minutes
· Roast until they are deep brown (about 30 minutes after flipping)
· Be sure to shake the pan a few times during process
Step 5
· Add roasted potatoes to the season mixture
· Toss
· Serve
How Do You Keep Them Crunchy?
The best way to keep your potatoes crunchy is to leave them in the oven, so long as the oven is off. The leftover heat will keep them crisp while you wait for the kids to make the table. If you have some leftovers and want to eat some the next day, then wrap them with foil and heat the leftovers in the oven for about ten minutes. Then, take the foil off and cook for another five minutes for that crisp finish. Microwaving your potatoes will only soften them, leaving them soggy and unpleasant. Remember to enjoy the process and your full belly.
