Perfectly Roasted Potatoes
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Learn how to make perfectly roasted potatoes with a crispy exterior and fluffy inside.
01:15:00 total
Serves 6
medium
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Ingredients
- Yukon Gold or Russet potatoes - watch the video to see (choose hard potatoes for best results)
- salt - 1 tablespoon (for boiling water, a little more than a tablespoon)
- water - 4 quarts (4 quarts for boiling)
- peanut oil - watch the video to see (for roasting, high smoke point neutral oil)
Instructions
- Prep Potatoes: Cut the potatoes into even sizes, either fours or sixes, to ensure they cook evenly. Place cut potatoes into cold water to remove excess starch.
- Boil Potatoes: Boil water with salt. Add potatoes and cook until they are almost falling apart but not quite, about 26-28 minutes. Stir every 5 minutes to help break down the edges.
- Preheat Oil: Preheat oven to 400°F (204°C). Add a generous amount of peanut oil to pans and place in the oven to heat.
- Prepare Potatoes for Roasting: Drain the potatoes and let them steam dry for about 5 minutes. Season with a bit more salt, then shake the pot to rough up the edges of the potatoes, creating a craggy texture.
- Roast Potatoes: Carefully add the potatoes to the preheated oil in pans. Return to the oven and roast, flipping once, until crispy and golden, approximately 45-50 minutes total.
- Serve: Drain on paper towels and season with a bit of black pepper. Serve hot.
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