Crisp Roasted Potatoes Recipes

CRISPY ROASTED PARMESAN POTATOES

Steps:

• Preheat oven to 200C/400F.
• Mix Parmesan Mixture in a bowl.
• Drizzle oil in 22 x 33cm / 9 x 13" glass baking dish (Note 2). Tilt pan to spread all over the base.
• Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can. Once sprinkled, do not touch - don't try to spread it.
• Place potatoes cut side down, pressing firmly.
• Optional: drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.
• Bake potatoes for 35 - 40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass!)
• REST for 5 minutes. Then use an egg flip to cut between every 4 or so potatoes (i.e. cutting through the parmesan crust which bonds between each potato - see video), then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter.
• Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles!

CRISPY ROASTED POTATOES

Steps:

• Preheat the oven to 200ºC/400ºF.
• Peel the potatoes, cutting any larger ones so they're uniformly sized. I cut mine to be a little smaller than a ping-pong ball.
• Wash the potatoes in cold water to remove any extra starch then add them to a large empty pot. Boil water enough water to cover the potatoes well (about 2 inches higher than the potatoes) pour over the potatoes, salt the water, and parboil for 5-7 minutes, then drain in a strainer and leave dry.
• Once dry, gently shake the strainer to rough up.
• Add the potatoes into a large bowl. Add the oil, salt an pepper, gently stir to coat and transfer to a baking sheet in one layer, and add the fresh thyme.
• Roast in the hot oven for 40 to 45 minutes, or until crispy and golden brown. For even browning, flip the potatoes in the pan halfway through the cooking time.
• Transfer to a plate lined with paper towels to drain off any excess oil and serve.

CRISPY ROASTED POTATOES (3 WAYS!)

Steps:

• Dice the potatoes into 3/4-inch cubes. It's important that the potatoes are uniformly sized for even cooking. Add the potatoes to a large bowl of cold water and soak for at least 30 minutes (or up to overnight).
• Preheat the oven to 425°F. Line a large baking sheet (or two medium baking sheets*) with parchment paper, or mist with cooking spray. Set aside.
• Drain the potatoes, rinse with cold water, then transfer to a dry bowl and blot the potatoes dry with a clean towel. Drizzle the potatoes evenly with olive oil, and toss until they are evenly coated.
• In a separate small bowl, whisk together the cornstarch, garlic powder, black pepper and any additional dry seasonings (see below) until combined. Sprinkle the mixture evenly over the bowl of potatoes, then toss until the potatoes are evenly coated and the cornstarch has soaked into the oil.
• Spread the potatoes out in an even layer on the prepared baking sheet. Be sure that the potatoes are not overlapping, or else they will not cook evenly.
• Bake for 15 minutes. Then remove pan from oven, and flip the potatoes 180° with a spatula. Rearrange again so that the potatoes are evenly spaced and not overlapping. Then bake for 10-15 more minutes, or until the potatoes are tender and have begun to brown and caramelize a bit around the edges.
• Remove baking sheet from the oven, and sprinkle potatoes generously with your desired amount of salt. Transfer baking sheet to a cooling rack and let the potatoes cool for 3-5 minutes, to continue crisping up. Then serve immediately while still hot.

CRISP ROASTED POTATOES

Steps:

• Preheat oven to 450 degrees. Cover potatoes with water by 2 inches in a medium pot. Bring to a boil, season with salt, and reduce heat to a rapid simmer. Cook until potatoes are tender when pierced with a fork, about 20 minutes; drain. Gently smash each potato until slightly flattened but still in one piece (edges will split).
• Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet in a single layer and brush tops with remaining 1 tablespoon oil. Bake until golden brown and crisp, flipping once, about 25 minutes. Remove from oven, season with salt, and serve.

CRISPY ROASTED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
• Place potatoes into a large bowl.
• Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
• Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.