By Cassondra Lea
Better Best Crispy Roast Potatoes Ever Recipe
8 steps
Prep:15minCook:1h 59min
I'M STILL WORKING ON THIS RECIPE! I've been tweaking this recipe for awhile now and while I owe a huge debt to the Serious Eats recipe, I've also come up with a version that's more sensible for me. I've also tested several kinds of small potatoes and the Yukon Gold are by far the best for this recipe.
Updated at: Thu, 17 Aug 2023 03:42:19 GMT
Nutrition balance score
Good
Glycemic Index
69
Moderate
Glycemic Load
8
Low
Nutrition per serving
Calories80.4 kcal (4%)
Total Fat3.6 g (5%)
Carbs11.1 g (4%)
Sugars0.8 g (1%)
Protein1.2 g (2%)
Sodium208.2 mg (10%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Bring a large pot of water to boil with a generous amount of salt
Step 2
While the water comes to a boil, quarter the potatoes lengthwise (I've tried halving them and they don't get crispy enough and smaller than quarters get too crispy)
Step 3
Add baking soda and potatoes to the pot and cook for 10 minutes
Step 4
While the potatoes are boiling, smash two cloves of garlic with the side of a knife. No need to mince or chop up further, the smashed garlic will infuse in the oil.
Step 5
Take a microwave safe bowl that will fit all of your potatoes and add the olive oil and the garlic and microwave for 30 seconds to infuse the garlic into the olive oil (any other herbs you would like to use at this point, such as rosemary, you may also add to the oil before heating)
Step 6
When the potatoes have finished boiling, drain and add to the bowl with the oil
Step 7
Using a large spoon or other utensil, thoroughly mix the potatoes with the oil. Be rough! You want small bits of the potatoes to coat the outside, a bit like a German potato salad
Step 8
If you aren't integument
View on seriouseats.com
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