Crispy Roast Potatoes
Parboil, rough up, roast hard. The only method that gives a real shatter.
Recipe Author
Riff Kitchen@riffkitchen
EuropeanVeganGluten Free
Crispy Roast Potatoes
Parboil, rough up, roast hard. The only method that gives a real shatter.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 1 hr cook
- 1 hr 10 min
- servings
- 4
- effort
- Easy
Nonna's note
Roughing up the parboiled edges creates a starchy surface layer that fries in the oil. Skip that step and you get a smooth, disappointingly soft potato.
Method
6 steps · tap one to tick it off
Tips
Add baking soda to the boiling water. A little baking soda breaks down the potato surfaces faster, giving more rough, starchy edges to crisp in the hot oil.
Turn the potatoes only once. Each turn breaks the crust forming against the hot tray. One turn, at the 30-minute mark, gives two crisp sides.
Hold the garlic back until the turn. Smashed garlic roasted for the full time burns and turns bitter, which is why it goes in with the rosemary for the last stretch.
Swaps
No russet potatoes? Yukon Gold, which crisp a little less but have creamier centers.
No rosemary? Thyme sprigs, or a pinch of dried rosemary added with the garlic.
No olive oil? Vegetable or canola oil, which handles the high oven heat well.
Storage
Fridge: Best eaten the day it is made. Leftovers keep 3 to 4 days in a sealed container; they soften but crisp again in a hot oven.
Freezer: 2 to 3 months for best quality. Freeze them in one layer, then reheat from frozen in a hot oven.
Reheat: On a tray in a 220°C oven for 10 to 15 minutes, until crisp and steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
Ready to Remix
Community Reviews 0
No reviews yet. Be the first to try this!
Nonna's note
Roughing up the parboiled edges creates a starchy surface layer that fries in the oil. Skip that step and you get a smooth, disappointingly soft potato.
Instructions
Follow the steps to perfection.
Tips
Add baking soda to the boiling water. A little baking soda breaks down the potato surfaces faster, giving more rough, starchy edges to crisp in the hot oil.
Turn the potatoes only once. Each turn breaks the crust forming against the hot tray. One turn, at the 30-minute mark, gives two crisp sides.
Hold the garlic back until the turn. Smashed garlic roasted for the full time burns and turns bitter, which is why it goes in with the rosemary for the last stretch.
Swaps
No russet potatoes? Yukon Gold, which crisp a little less but have creamier centers.
No rosemary? Thyme sprigs, or a pinch of dried rosemary added with the garlic.
No olive oil? Vegetable or canola oil, which handles the high oven heat well.
Storage
Fridge: Best eaten the day it is made. Leftovers keep 3 to 4 days in a sealed container; they soften but crisp again in a hot oven.
Freezer: 2 to 3 months for best quality. Freeze them in one layer, then reheat from frozen in a hot oven.
Reheat: On a tray in a 220°C oven for 10 to 15 minutes, until crisp and steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix