Crispy Russet Potatoes
I came across the secret to perfectly roasted potatoes years ago. You know those potatoes that have crispy edges but are still creamy on the inside. The secret is to par-boil the potatoes before roasting them. This extra step might seem a little annoying but it makes a big difference! My parents and friends have raved for years about my roasted potatoes when they come over for dinner. I typically use small yukon gold or red potatoes but one day all I had in the house was russet. I tried them out and they turned out just as delicious, if not more so! The skin of the russet potatoes get extra crispy! I call them breakfast potatoes because I love to serve them with eggs, but you can eat them any time of day.
4 large russet potatoes
1 tsp sea salt
2 TBSP olive oil
1) Pre-heat oven to 400 degrees and place a piece of parchment paper on a baking sheet.
2) Cut up the potatoes into one inch pieces, place in a large pot and cover with water.
3) Bring the water to a boil, once it starts to boil set a timer for 10 minutes.
4) After the 10 minutes drain the potatoes, return them to the pot, cover with a lid and then shake the potatoes five times. This will gently break the potatoes up so they will get even crispier in the oven.
5) Place the potatoes on the parchment lined baking sheet, drizzle with the 2 TBSP olive oil and salt. Toss the potatoes gently to coat evenly.
6) Bake the potatoes for at least 40 minutes until the outside is crispy and brown, depending on your oven it might take a little longer or a little less time. Taste the potatoes and add more salt if needed.
These potatoes re-heat so well in the air fryer or back in the oven again, they will get even more crispy!
Post a Comment