This Crispy Roasted Potatoes recipe is from my friend Jessica Gavin’s cookbook “Easy Culinary Science for Better Cooking” which is now available in book stores and online. What is so special about this oven roasted potatoes recipe are the techniques used, which are outlined below.
How to Make Roasted Potatoes Crispy
First, you par-boil the potatoes until they are cooked and starchy. Then you make the garlic-herb infused oil. For the herb, you can use rosemary and other herbs. For me, I used oregano and thyme. To make the garlic-herb infused oil, heat up a skillet with oil and then add the garlic and herbs. (I used Le Creuset Signature Cast-Iron Skillet, 10.25″.)
Once the garlic turns brown, strain the oil and set aside the crispy garlic and herbs. The oil will be aromatic and it’s used to cook the potatoes before roasting in the oven. This step is brilliant as the crispy garlic is used as a topping for the roasted potatoes.
For the par-boiling, the recipe calls for baking soda to create an alkaline environment to break down the starches on the potatoes, allowing for more crunch potential when roasted. High temperature roasting at 450F allows gorgeous golden browning of the potatoes.
All in all though, this cookbook offers a trove of precious knowledge and cook’s notes when science is applied to daily cooking. It’s a keeper and I strongly urge you to buy it. You can also read more about the cookbook and WIN an autographed copy of this cookbook here. Good luck!
Other Recipes You Might Like:
- Cheesy Roasted Potatoes with Bacon
- Bacon Parmesan Hasselback Potatoes
- Instant Pot Creamy Potatoes
- Greek Roasted Potatoes
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