The crispiest, most flavorful roast potatoes you'll ever make. Large chunks of potato maximize the contrast between exterior and interior. Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surf
Ingredients 4 pounds russet potatoes rinsed, peeled if desired, and cut into chunks 1 tablespoon white vinegar Kosher salt cup duck fat, turkey or chicken fat can be subsitutec Freshly ground black pepper 12 sprigs thyme DIRECTIONS: Adjust oven racks
How to Make the Perfect Roasting Potatoes ~ Soft and fluffy inside, super crispy on the outside – absolutely perfect!
The Best Roast Potatoes Ever
These will be greatest roast potatoes you've ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor. I dare you to make them and not love them. I double-dare you.
Truly Crunchy Roast Potatoes - this has a really thick, crunchy crust! Par boil, rough up the surface, dust with semolina then bake in a very hot oven in preheated oil. Based on a Nigella recipe. by jaime
I use this method every time I make potatoes. I use mini potatoes and cut them into wedges. Cooks faster, about at ---->Super crispy roasted potatoes that are perfect every time with NO flipping or fussing! The only way I make roasted potatoes!
Ultimate roast potatoes recipe- bash with a potato masher after the par boiling stage to get them extra fluffy! Ultimate roast potatoes recipe- bash with a potato masher after the par boiling stage to get them extra fluffy!
Ultra-Crispy Roast Potatoes -- For creamier potatoes with a slightly less crisp crust, substitute Yukon Gold potatoes for russets. Duck fat, turkey fat, or chicken fat will give the best results, but bacon fat or olive oil will work well.
The Food Lab: How to Roast the Best Potatoes of Your Life