Crispy roasted potatoes, a classic BUT not yet one that I had on my blog and for a good reason. I wanted to make the perfect recipe and here we are!
Making the perfect crispy roasted potatoes
It takes time, a lot of time, and 3 attempts later I succeeded. I present to you: the best crispy roasted potatoes! My father used to make the most delicious baked potatoes, it is the ideal recipe for making potatoes and really my favorite way to eat potatoes. The leftover potatoes from the day before (he always cooked some extra on purpose, I suspect…) were fried with some oil, butter and herbs. Delicious!
How to make the crispiest potatoes:
The “secret” to these oven roasted potatoes is in a few things. Here a few of my tips:
- After peeling the potatoes, soak them in cold water. This pulls the starch out of the potato for an even crispier roast.
- Contrary to everything you have learned, bring the water to a boil first and then add the potatoes. This will keep the inside nice and soft after baking, and you won’t get a dry baked potato.
- Use salt only after baking. Salt draws out moisture, which releases more moisture into the oven, creating “steam” which, as you can probably guess, does not necessarily make for a crispier potato.
- Use a little force. In the oven, scoop them up from time to time: feel free to use a little force and flatten them a bit now and then: this will give you extra crunchy edges and those lovely crispy bits.
- Cornstarch, I know, first you take it out, then you put it back in? But feel free to spoon it in, it makes for an even crispier coating and that’s what we want.
- No baking sheet, bake the potatoes directly on the hot griddle.
Crispy roasted potatoes recipe
I like to use a floury and mealy potatoes like a russet potatoes, this makes for a delightfully fluffy and creamy inside that is just delicious when baked crispy and golden brown as we do in this recipe. I coat the potatoes with a mixture of salt, black pepper, garlic, paprika, onion powder, cornstarch, butter and olive oil. This is delicious combination!
It makes for a perfect side dish. I like to serve the potatoes with a dipping sauce like garlic sauce, tzatziki or mayonaise and a fresh salad such as my creamy cucumber salad. Let’s get roasting!
Ingrediënts
- 1.5 pounds Russet potatoes
- 2 cloves garlic (chopped)
- 2 teaspoon paprika powder
- 2 teaspoon onion powder
- 1 teaspoon black pepper
- 1 tablespoon cornstarch
- unsalted butter, olive oil, salt
EQUIPMENT:
- Big bowl
- Large pan
- Baking sheet
- Spatula
INSTRUCTIONS (how to make this recipe):
- Peel and chop the potatoes.
- Put them in a bowl of cold water and let them soak for half an hour, pouring off the cloudy water.
- Preheat the oven to 225 degrees Celsius/435 Fahrenheit top and bottom heat.
- Meanwhile, bring a pot of water to a boil with plenty of salt. Cook the potatoes until al dente (not overcooked), about 10-15 minutes.
- Drain them, let them boil dry for a while so that the excess liquid evaporates, then place them on a baking sheet with the garlic, cornstarch, spices (no salt!) and a nice drizzle of olive oil. Spoon over the top and put in the oven for 45 minutes.
- After 15 minutes, stir (a bit vigorously) and after half an hour, add a few cubes of butter.
- Take out of the oven and season with salt. Enjoy your meal!
Nutrition information per portion
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