6 Rules for Crunchy Roast Potatoes
Looking for crunchy roast potatoes to go with your entree? The perfect roast potato is crisp and crunchy on the outside, and soft and tender inside. There are a few little tricks that make tasty roast potatoes every time. Suggest about 1 inch of canola oil in roasting vessel.
1. The right equipment
Always use a cast-iron dish/heavy gratin dish or a solid roasting tin. You want to avoid using a thin baking tray which may buckle in the oven.
2. Very hot oven
To make perfectly roasted potatoes you need to have the oven at 425°F. This is the optimum temperature for achieving a perfectly crisp exterior.
3. Par-cook the potatoes
I know it seems like an extra step, but par boiling/steaming the potatoes for 10 minutes is an important part of the process, see step 5.
4. Preheat the fat
While the potatoes are par-cooking, place the fat in the roasting tin and allow to heat up in the oven for about 10 minutes before you put in the potatoes. This means the outside of the potatoes will crisp up nicely and not just absorb the cold fat when you put them in the oven.
5. Shake things up
Once the potatoes are par-cooked for 10 minutes, drain off the water, and put the potatoes back in the saucepan. Allow them to air-dry for 2 minutes, then put the lid on the saucepan. Vigorously shake the potatoes in the saucepan. This roughens the edges of the potatoes and will ensure maximum crispiness when you roast them. This is the most important step for achieving perfectly crisp roast potatoes.
6. Seal the deal
Then when you transfer your potatoes into the preheated oil, they should sizzle. Toss and Baste the potatoes in the fat as you add them to the roasting tin. Place the roasting tin of potatoes in the oven and cook for 45-50 minutes, depending on the size of your potatoes.