Crispy Roasted Potatoes…
This recipe will help you achieve perfectly crispy roasted potatoes, an ideal side dish for your main courses. Before learning these tricks, I used to make terrible oven-baked potatoes – raw on the inside and not even a hint of crispiness on the outside. So, I asked my mother how she managed to get such great results.
Ingredients:
- 2.2 lbs (1 kg) yellow-fleshed potatoes
- Extra virgin olive oil, as needed
- Rosemary, as needed
- Salt, to taste
- Pepper, to taste
- 1 teaspoon baking soda
How to Make Crispy Roasted Potatoes:
- Peel and wash the potatoes. Cut them into wedges and place them in a bowl covered with cold water. Add the baking soda and let them soak for 15 minutes (this will release the remaining starch).
- Rinse the potatoes again, then place them in a large pot covered with water. Bring to a boil with a pinch of salt and cook for about 3 minutes (cooking time may vary depending on the quantity of potatoes, but never exceed 5 minutes).
- Drain the potatoes and let them cool slightly.
- Place the potatoes in a bowl and add a drizzle of olive oil, pepper, salt, and rosemary. Mix well.
- Arrange the potatoes on a baking tray greased with oil and add more rosemary.
- Preheat the oven to 400°F (200°C) for conventional ovens. Bake for 20 minutes, then give them a stir.
- Switch to fan-assisted mode (if available) and continue cooking for another 10-15 minutes.
- Once ready, serve the roasted potatoes hot and crispy.
Enjoy your perfectly crispy roasted potatoes!
