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The Best Crispy Roast Potatoes Ever

These were delicious! Im not sure why others were having trouble browning at 425, mine turned out just right after 25 minutes of cooking. I did cut them only slightly smaller and added minced onions and garlic as it fried, that added some great flavor. This is definitely going to be my permanent way to make crispy potatos. Its a good way to make chips too if you cut them thin enough.

everyone who left a review. We've updated some of the language to help your potatoes get that crispy exterior. Do let us know if you try making these again!

The Best Crispy Roast Potatoes Ever


INGREDIENTS:

  • optional: extra seasonings, finely-chopped fresh parsley
  • 1/2 teaspoon freshly-cracked black pepper
  • fine sea salt, to taste
  • 1 pound red potatoes
  • 1 teaspoon McCormick Garlic Powder
  • 2 tablespoons olive oil
  • 1 tablespoon cornstarch


DIRECTIONS:

  1. Dice the potatoes into 3/4-inch cubes.  It’s important that the potatoes are uniformly sized for even cooking.  Add the potatoes to a large bowl of cold water and soak for at least 30 minutes (or up to overnight).
  2. Preheat the oven to 425°F.  Line a large baking sheet (or two medium baking sheets*) with parchment paper, or mist with cooking spray.  Set aside.
  3. Drain the potatoes, rinse with cold water, then transfer to a dry bowl and blot the potatoes dry with a clean towel.  Drizzle the potatoes evenly with olive oil, and toss until they are evenly coated.
  4. In a separate small bowl, whisk together the cornstarch, garlic powder, black pepper and any additional dry seasonings (see below) until combined.  Sprinkle the mixture evenly over the bowl of potatoes, then toss until the potatoes are evenly coated and the cornstarch has soaked into the oil.
  5. Spread the potatoes out in an even layer on the prepared baking sheet.  Be sure that the potatoes are not overlapping, or else they will not cook evenly.
  6. Bake for 15 minutes.  Then remove pan from oven, and flip the potatoes 180° with a spatula.  Rearrange again so that the potatoes are evenly spaced and not overlapping.  Then bake for 10-15 more minutes, or until the potatoes are tender and have begun to brown and caramelize a bit around the edges.
  7. Remove baking sheet from the oven, and sprinkle potatoes generously with your desired amount of salt.  Transfer baking sheet to a cooling rack and let the potatoes cool for 3-5 minutes, to continue crisping up.  Then serve immediately while still hot.

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