Crispy Roasted Potatoes
Crispy Roasted Potatoes - the crunchiest and crispiest roasted potatoes recipe ever! Made with garlic herb infused oil and special oven roasting technique. So good!
Servings: 3 people
Calories: 205kcal
Ingredients
- 1 quart water
- 1 tablespoon kosher salt
- 1/4 teaspoon baking soda
- 1 lb (500g) baby potatoes or Yukon Gold potatoes
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon chopped herb rosemary, oregano and/or thyme
- 3 dashes ground black pepper
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 450°F (232°C). Slice the mini baby potatoes into halves. For smaller potatoes, keep them whole. If you are using Yukon Gold potatoes, choose smaller ones about 2 inches (5 cm) in diameter, quartered.
- Heat the water in a large pot over high heat until boiling. Add 1/2 tablespoon of kosher salt, baking soda and the potatoes. Par boil the potatoes for about 10 to 15 minutes. Drain the potatoes using a strainer, set aside and let cool.
- Heat up the olive oil, garlic and herbs (I used oregano and thyme) in a skillet over medium heat. When the garlic turns brown, strain the oil immediately using a metal fine-mesh strainer. Reserve the fried garlic and herb.
- Return the skillet to the stove on medium heat. Add the oil, potatoes, the remaining 1/2 tablespoon kosher salt and ground black pepper. Use a large spoon to vigorously toss and stir the potatoes until a layer of potato starch coats the potatoes.
- Roast the potatoes for 15 minute or until the surface turns golden brown and crispy. Top with the fried garlic and herb plus the chopped parsley. Serve immediately.
Notes
Adapted from: Easy Culinary Science for Better Cooking Cookbook.
Nutrition
Serving: 3people | Calories: 205kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 2443mg | Fiber: 4g | Sugar: 1g