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Achieve incredibly crispy and crunchy roast potatoes with creamy centers by using a clever food science technique: parboiling them in alkaline water. This recipe also infuses the roasting oil with fresh herbs and garlic for maximum flavor, ensuring every bite is packed with deliciousness.
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Parboil potatoes with baking soda until exteriors are rough. → Infuse olive oil with minced rosemary and garlic, then strain. → Toss parboiled potatoes with infused oil, roughing them up. → Roast potatoes in a hot oven (450°F/400°F convection), flipping occasionally, until deep brown and crispy. → Toss roasted potatoes with strained aromatics and fresh parsley before serving.
Parboil potatoes with baking soda until exteriors are rough. → Infuse olive oil with minced rosemary and garlic, then strain. → Toss parboiled potatoes with infused oil, roughing them up. → Roast potatoes in a hot oven (450°F/400°F convection), flipping occasionally, until deep brown and crispy. → Toss roasted potatoes with strained aromatics and fresh parsley before serving.
Achieve incredibly crispy and crunchy roast potatoes with creamy centers by using a clever food science technique: parboiling them in alkaline water. This recipe also infuses the roasting oil with fresh herbs and garlic for maximum flavor, ensuring every bite is packed with deliciousness.
In a large pot, bring 2 quarts (2L) of water to a boil. Add 1 ounce (25g) of salt and 1/2 teaspoon of baking soda to the boiling water, then add the 4 pounds of chunky potatoes. Return to a boil, reduce to a simmer, and cook for about 10 minutes until a knife easily pierces them and their exteriors are falling apart.
While potatoes are boiling, heat 5 tablespoons of olive oil (or duck/beef fat) in a skillet over medium heat. Add a handful of minced fresh rosemary and 3 minced garlic cloves. Season with salt and pepper. Cook, stirring constantly, until the garlic just begins to turn golden brown (about 3 minutes). Immediately strain the oil through a fine-mesh strainer into a large bowl, reserving the aromatic solids separately.
Drain the cooked potatoes carefully and let them steam in the pot for about 30 seconds to drive off excess moisture. Transfer the potatoes to the bowl with the infused oil, season with a little more salt and fresh cracked pepper, and toss them roughly. The goal is to scuff them up so a pasty, mashed potato-like layer builds up on the exterior of each chunk.
Preheat your oven to 450°F (or 400°F with convection). Transfer the roughed-up potatoes to a large rimmed baking sheet, spreading them out so there's a little space between each piece. Roast for 20 minutes without moving them to allow their crust to set up. After 20 minutes, carefully flip them with a spatula or your fingers.
Continue roasting the potatoes for another 30 to 40 minutes, tossing and flipping occasionally, until they are deeply browned and crisp all over.
Using large potato chunks maximizes the contrast between the crispy exterior and creamy interior.
Parboiling potatoes in alkaline (baking soda) water helps break down their surfaces, creating a starchy slurry that leads to increased surface area and crunch.
Infusing the oil with garlic and herbs separately ensures that the aromatics provide flavor without burning during the long roasting process.
Russet potatoes yield crisper crusts and fluffier centers, while Yukon Golds offer a creamier center with deeper flavor. You can use a mix of both.
Ensure potatoes are spread out on the baking sheet for even roasting and crisping.
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