This easy trick will give you the crispiest spuds.
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Everybody lovespotatoes.
Along the way, I’ve picked up some tricks to make my potatoes more impressive.
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Once the potatoes are cooked in boiling water, drain them well.
How To Roast the Crispiest Potatoes
Preheat the oven to 400F.
For four to six people, two pounds of potatoes is plenty.
Simply Recipes / Ciara Kehoe
To get skin-on pieces about two to three inches across, I quarter medium-sized potatoes.
Two to three bites is perfect.
Place the potatoes in a pot and add cool water to cover.
Simply Recipes / Robin Asbell
Bring the water to a boil and then lower the heat so the water bubbles gently.
Salt the water generously, and set a timer for 15 minutes.
Then drain the potatoes and let them steam for five minutes.
In the colander or the pot, shake the potatoes around to rough up their cut surfaces.
Gently toss to coat the potatoes.
Return the pan to the oven to heat for two more minutes.
Use a metal spatula to spread the melted fat on the pan, then place the potatoes on it.
Use the spatula to turn them so their cut sides are facing down.
Roast the potatoes for 20 minutes.
Turn the potatoes so another cut side is facing down and use your spatula to flatten the potatoes slightly.
Return the potatoes to the oven for 25 minutes more.
Check the bottoms for browning.
If they arent dark enough, roast for 10 minutes longer.
If you want to add parsley or other fresh, delicate herbs, do it right before serving.
Serve the potatoes piping hot!
More Tips for Your Best Roasted Potatoes Yet
Simply Recipes / Robin Asbell
