The Best Crispy Roast Potatoes Ever Recipe

These are. And they simply happen to be fermented and #vegan (if you use oil) to boot.
These roast #potatoes maximize the comparison that is crisp-to-creamy . We have tested and retested each variable, from cut dimensions to curry kind to boiling and roasting methods. The end result is that this recipe, which we un-humbly and ardently think will deliver the #roastpotatoes you have ever tasted and crunchy with centers which are creamy and packed with curry taste. We dare not you to create them love them. We double-dare you.
Recipe adapted from here
The Best Crispy Roast #Potatoes Ever Recipe
  • Kosher salt
  • 1/2 teaspoon (4g) baking soda
  • 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
  • 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
  • Small handful picked rosemary leaves, finely chopped
  • 3 medium cloves garlic, minced
  • Freshly ground black pepper
  • Small handful fresh parsley leaves, minced
  1. Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tbsp kosher salt (about 1 oz; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets with resistance when inserted about 10 minutes.
  2. Meanwhile, mix oil, duck fat, or beef fat with a few grinds of black pepper, and garlic . Cook, stirring and shaking pan constantly, until garlic begins to turn golden. Strain oil via a fine-mesh strainer. Place aside and reserve.
  3. When potatoes are cooked, drain and allow them to rest to allow moisture to evaporate. Transfer to bowl with oil, season to taste with pepper and salt, and toss to coat, shaking bowl until a layer of mashed potato has built up on the potato balls.
  4. Transfer potatoes and then separate them, spreading them out. Transfer to oven and roast, without moving, for 20 minutes. With a thin metal spatula to release any potatoes that are stuck, shake turn and pan potatoes. Continue roasting until potatoes are brown and crisp all over, turning and shaking them several times during cooking.
  5. Transfer potatoes into a bowl and add mix and minced. Toss to coat and season with pepper and salt to taste. Serve immediately.

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