Extra Crispy Oven Roasted Potatoes
If you love your potatoes extra crispy, then wait until you try these super crunchy oven roasted potatoes. Just a little oil and a simple technique where you boil and then shake the potatoes, gives them the crispiest edges when roasted in the oven.
Ingredients
- 8 Russet or Yukon Gold potatoes ((1 ½ lbs) peeled)
- salt
- ⅓ cup canola oil
- 2 rosemary sprigs
- sea salt
Instructions
- Preheat oven to 475º.
- Cut the potatoes into small pieces. Add water to a large deep pot and add potato pieces and a pinch of salt. Bring to a boil and then turn heat down to medium and simmer for 15 -20 minutes or until par boiled. Don't over cook them or they will be too mushy.
- Drain in a colander and return to the pot. Cover and give the pan a really good shake to fluff up the potatoes.
- Add the oil to an iron skillet or oven proof pan and place in the oven for 10 minutes until it is smoking hot. Remove and turn the temperature down to 425º. CAREFULLY add the potatoes then sprinkle with rosemary and plenty of salt.
- Return to oven and roast for 50 minutes to 1 hour or until the potatoes are really crispy and golden brown. Turn half way through.
Barbara's Notes + Tips
- Make sure you use a vegetable oil like canola oil or grape seed oil for their high smoke point.
- Don't add garlic to the potatoes while they are roasting, it will burn.
- If you want extra flavor, add fresh herbs before serving.
- Make sure you salt the potatoes before you roast them.
- You can use other types of potatoes, just adjust the cooking time.
Nutrition
Serving: 1g | Calories: 281kcal | Carbohydrates: 26g | Protein: 3g | Fat: 19g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 632mg | Fiber: 3g | Sugar: 1g | Vitamin C: 29.5mg | Calcium: 18mg | Iron: 1.2mg
