Crispiest Roasted Potatoes
À propos
Extra-crispy roasted potatoes seasoned with garlic, thyme, rosemary, and parsley. The potatoes are parboiled, shaken to rough up the edges, then roasted until deep brown and crisp.
Ingrédients
Instructions étape par étape
SignalerPrepare the potatoes
Wash and peel the potatoes, then cut them into 2-inch chunks.
Add the potatoes to a large pot and cover completely with cold water. Add 2 tablespoons of salt and the baking soda, then stir until dissolved. Bring to a boil over high heat and boil for 15-20 minutes until fork-tender. Drain well, return the potatoes to the pot or a bowl, and shake vigorously.
Roast the potatoes
Preheat the oven to 450°F, preferably on convection. Pour the oil, smashed garlic cloves, and thyme into a deep baking dish or casserole dish. Add the potatoes and toss until fully coated in a single layer.
Bake at 220°C for 50-60 minutes, flipping the potatoes every 20 minutes with a thin, flexible metal spatula to release any stuck potatoes.
Continue roasting until the potatoes are deep brown and crisp all over.
Finish and serve
Transfer the potatoes to a large bowl and toss with salt, pepper, and parsley. Serve with homemade mayonnaise, if desired.
Équipement nécessaire
