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Wednesday, January 09, 2013

The Best Crunchy Roast Potatoes You'll Ever Have

My mom always made super crunchy roast potatoes alongside roast chicken and a green salad. We found it impossible to eat only the potatoes on our plates; you need a second helping and maybe a third. Crunchy roast potatoes are one of life's great pleasures, don't you agree? Lucky for us, Katie Quinn Davies from the blog What Katie Ate has agreed to share her mother's perfect recipe...

The Best Super Crunchy Roast Potatoes You'll Ever Have
By Katie Quinn Davies from the blog What Katie Ate and beautiful new cookbook What Katie Ate


My mum made the best roast potatoes ever—they were super-crunchy and crisp. For years I've tried to replicate them, and this is what I've learned along the way. First, once you've par-boiled the potatoes, drain them well and return them to the pan, then shake them vigorously to rough them up nicely (you could fluff them up with a fork as well, for extra crunchiness). Secondly, never try and roast potatoes in a glass or ceramic dish—it must be metal to make sure they get really crispy. Finally, if your potatoes are large, cut them in half or quarters, as the more edges you have on your potatoes, the crunchier they will be.

Recipe: Super Crunchy Roast Potatoes
Serves 4-6

You'll need:
8 large russet potatoes, peeled
Fine salt
1/3 cup canola or sunflower oil
2 springs rosemary, leaves picked
Sea salt

Preheat the oven to 475F.

Cut the potatoes in half lengthways, then again crosswise. Half-fill a large deep saucepan with cold water, add a pinch of salt and the potato pieces. Bring to a boil over high heat, then turn the heat down to medium and simmer for 15-20 minutes or until a knife can be inserted easily into the potatoes but there's just a little resistance in the center. You want to just par-boil the potatoes; if you overcook them at this stage, they will become too mushy.

Drain the potatoes in a colander, then return them to the saucepan. Cover with the lid and give the pan a really good shake to fluff up the potatoes; these soft, loose edges will become really crispy during roasting. If you want, you can scrape the edges and tops of the potatoes with a fork to create even more fluffy bits.

Add the oil to a deep roasting tin and place in the oven for 10 minutes until smoking hot. Remove the roasting tin and turn the oven temperature down to 425F. Carefully add the potatoes to the hot oil, then sprinkle over the rosemary leaves and crumble a bit of sea salt on top.

Return the tin to the hot oven and roast for 50 minutes to 1 hour, or until the potatoes are really crispy and a gorgeous golden brown. Feel free to turn the spuds halfway through to ensure even browning.

Serve piping hot with an extra sprinkle of sea salt.

What do you guys think? You can find Katie on her blog, and check out her gorgeous new cookbook...Thanks again, Katie!

P.S. More best recipes, including roast chicken and brussel sprouts.

(Photo and recipe by Katie Quinn Davis for her book What Katie Ate. Thanks to Shoko for help with this series)

80 comments:

Elise said...

These look SCRUMPTIOUS - can't wait to try them.
http://www.plinnovations.com/blog/

Lauren Ashley said...

Oh man, these look so tasty - such a nice side on a wintery day.

scottybecca said...

Yum! This looks delicious. I'm wondering what size potatoes she used as I usually use little ones and boiling them for 15-20 minutes would ensure they were mush. I'll experiment and see what works for smaller taters!

J+H @ Beyond The Stoop said...

sounds delicious and opposed to regular deep-frying, it might not make your entire tiny apartment smell like a deep fryer for days ;)

Chloe Moon said...

I'm sold!! I'll be making these tomorrow night for sure! =)

Ergo - Blog

ale norris said...

i make these almost the exact same way about once a week and eeeeveryone always loves them!

meaghantothemax said...

An easier way is just to roast them in chicken or duck fat - that way you can dispense with the parboiling.

Shelley said...

I find it odd how you always start out with how your mom used to make whatever recipe it is when you were growing up...then you share someone else's or someone else's mom's recipe. How about your mom's recipe?! That would make these "the best _________ you'll ever have" posts much more personal and awesome.

That being said, they always do look awesome! It's just a suggestion :)

Shruti Kapoor said...

They look delicious. Glad they don't ask for too much oil. It's hard to make potatoes crunchy without adding too much oil. Will def. try them!

jm said...

Yum.

Leah PS said...

i thought you were going to tell us YOUR mom's recipe for The Best Super Crunchy Roast Potatoes You'll Ever Have. mannnn.

Daniella C said...

This is exactly how we make potatoes! A lot of people use this method, it makes for the best roast potatoes every time. I love all the extra crunchy bits left in the pan.

ElisabethSpace said...

I LOVE a good crispy oven baked potato! Can't wait to this method...parfrying? Iiiiinteresting...

Erin said...

Super yum!

Leah said...

hi! i just looked up recipe on katies blog and she has the temps listed differently...only 392F.

http://www.whatkatieate.com/recipes/mums-amazing-roast-potatoes/

what temp are we supposed to use?

Amy Powell said...

my biggest frustration in the kitchen is never getting my potatoes crunchy enough. I never even thought of par-boiling them before. ah! (and I'm making a roast chicken tonight... this is perfect!)

Nomadic D. said...

I love the idea of fluffing my potatoes with a fork. Even before I read the details and understood what that meant, it just sounded indecently decadent.

www.nomadicd.com

karin3881 said...

this is an English technique, works perfectly every time. I learned it while living in the UK & Nigella Lawson describes how to do it in her first cookbook. Your guests will just think that you are an amazing cook!

rmforde said...

Over in England the BEST roast potatoes are cooked in goose fat. So much nicer than using oil!

HP said...

This is Jamie Oliver's method also except he says "chuff 'em up", rather than rough them up. We made them last night with bacon fat instead of oil.

Nel, the vet said...

they look really tasty!

Nel, the vet said...

that's funny, but sounds tasty! i don't think we have that in portugal! we do have pork fat (i guess you call it lard?), would it be any similar?

Tkwel said...

so funny - i was just thinking last night "roasted potatoes would be a great "best of" recipe on cup of jo" - thanks!! =)

Kate said...

Great tips, I always chuck my roasties in my ceramic dish... no wonder they were always a little sad looking!

Natalie said...

YES! I love roasties and learned how to make them over in England visiting friends. They are one of my most favorite foods :-)

igotsapoodle said...

That meal (roast chicken, crunchy potatoes, and a salad) would probably be the last meal I'd choose to have on earth! A good roast chicken in something everyone should learn to make. I like mine stuffed with lemon, garlic, and herbs.

Chianne Hood said...

Those look delicious! I'm definitely going to have to try out this recipe! xx

http://thehonestfox.blogspot.com/

jessamine said...

I make almost the exact potatoes, although I never thought if par-boiling, roughing them up, or making sure the pan was metal for that extra crisp. I planned on making these Sunday so ill try it.

Vivika Vain said...

They look soooo tasty! I 'll try this recipe for sure!

Erica said...

these look amazing. I always try to take the lazy way out and bake potatoes the whole way, but this recipe's convinced me to parboil first :)

wmbg. said...

crispy potatoes are my go to to accompany any chicken or meat dish. i usually just cover the halved potatoes in olive oil/ salt/ pepper and pop into the oven until the edges are brown and there's a distinct sizzle. easy.

but. the extra step of parboiling might be worth it. soft edges getting crispy? that's like doubling up on the crisp. mm.

Melanie said...

Oh my gosh, this looks wonderful

Jennifer Beaudet said...

Yum! I'm going to have to try those! Being on a completely gluten free diet, I need all the potato recipes I can get.

Cassidy Short said...

Looks DELISH! Must try :)

xoxo
Cassidy

http://norebeccaforayear.blogspot.com/

Julia said...

perfect timing on this recipe. i have a bag of potatoes that need to be used. i like the touch of rosemary.

MrsLittleJeans said...

just looking at them and reading the description makes me feel like I already made them : )

thank YOU

Hello Sisilia said...

I'm gonna have to try this!

7 months pregnant and been craving potatoes so so much so this is perfect!

xo,
http://blog.sisiliapiring.com


The Slow Pace said...

mmm yummy! I live in the country of potatoes, Germany! So this is going to be easy to try ;) Perfect for cold Winter days!
www.theslowpace.wordpress.com

lajoffe said...

Savoy, crunchy perfection! Thanks for the recipe!

madiebaby said...

I will definitely try this. I love potatoes every way but my husband will only eat them if they're "crunchy and crispy". I only wish this didn't take 1 hr 20 minutes to make! That's a long time for your average weeknight dinner!!

Gina said...

In the photo is thyme, not rosemary.

Amanda Salinas said...

oh i want some.
sleeplessanddreammore.blogspot.com

Emily said...

That is definitely rosemary. Thyme leaves are much smaller.

Elisa of Fancy Free Me said...

I've tried for years to get crunchy potatoes! I will be trying these asap. Thanks!!

Michelle Justine said...

They sound perfect! Can't wait to give them a try!

www.theluckypennyblog.com

Megan said...

I got this cookbook for Christmas, and these potatoes were the first thing I made. They are so delicious, and absolutely perfect with roast chicken and a simple salad.

That's Not My Age said...

Love a decent roastie. Rosemary always works well with spuds.

cortney said...

Most beautiful picture I have ever seen...of potatoes. These look yummy!!!!

www.becoolmom.blogspot.com

Jess Thompson said...

Love that you have English roasties on here, being English they are just about my favourite thing! I have recently come to appreciate the goodness of a biiig roastie- cut a big potato into 2 or at most 3. They take a bit more par boiling but then you can really enjoy the difference between crispy outer and super soft inner.
I also like to leave my par boiled potatoes to steam just a bit before I shake them (Jamie Oliver terminology: 'chuff them'!).
I also don't have a metal roaster, so use my Falcon enamel pan which is fantastic.

Michelle {lovely little things} said...

Potatoes are my favorite food in the world, so pinning this!

Shannon said...

dear lord. these look amazzzzzing.

Kristina said...

I'm right with you, crunchy potatoes are the best! These look really good.

Kristina

Kristina does the Internets

Amy said...

Sounds totally delicious.

Francesca said...

Love all your tips! There s nothing better than roast meat and amazing crunchy potatoes!

Francesca Bee

heshewee said...

Done and done!

Tess R said...

A great tip is to parboil the potatoes in advance, shake them a bit to rough up the edges, and then put them in a bowl, uncovered in the fridge for a few hours. The very dry atmosphere in the fridge removes all moisture from the potatoes which means that once you roast them in really hot oil (or goose fat / beef dripping as we do in the UK!), the outsides go really crispy and the insides are really fluffy. Om nom nom...

Carried Away said...

You all look very nice and the picture with Toby crying becuase of the fries is fantastic. Made me laught so much.

Cassandra Marie said...

These are one of my favorite breakfast foods! So yummy!

DC in STYLE said...

Looks super delicious! Now I feel hungry:)
Elena
http://dcinstyle.com/blog/

EatingMyWayThruLife said...

Yum-o, made these last night and they are kid and diet approved! Used russet potatoes but dieced them smaller and par boiled untill fork tender. Almost as soft as you would use for a potato salad. "Fluffed" them in the collandar (hubby says we should "fluff" them more next time)and put them in a 500 degree oven; a bit hotter then called for but it really dryed them out perfect. Crunchy on the outside and soft and perfect on the inside! I didn't use as much oil either, just two or so glugs of olive oil and stired those babies up! So yummy and easy to make, although a bit more time consuming since I don't normally boil the potatoes first, but I will from now on.

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Elizabeth C. said...

I just made these for dinner tonight and they turned out great! Fluffy on the inside and nice a crispy on the outside. Huge hit with the kids, too.

Sita Daavettila said...

Omg, just made these..... Blew my mind! And the kids love them too! Love the fluffing trick. I used the colander to fluff them, worked lie a charm.

Sandra Carson said...

Yummie....
i love the potatoes...
petfinder

Paige said...

Okay...made these last night and they really ARE the best crunchy roast potatoes I've ever had.

Sabaa said...

This looks so delicious, maybe I just found tomorrow's lunch.

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J.Mill said...

I made these last night with sweet potatoes and they are/were so good!

gray sheep communications said...

These are excellent! Love the parboiling step; makes a huge difference. I had to bump up the temp slightly and leave in a bit longer to get them crispy but would absolutely make these again.

DeAnna said...

I just made these and they were the best potatoes I've ever made! I always struggle with getting them crispy and this did the trick. Can't wait to try with sweet potatoes! Thanks :)

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Unknown said...

Turned out perfect! Thanks Jo!

Unknown said...

Turned out perfect! Thanks Jo!

pedave said...

These are seriously the best crunchy potatoes I have ever had. My dad made them for me one night...we stayed up until 1030pm so they would finish cooking and we could enjoy! Thanks for sharing.

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Kristen said...

I didn't read the directions was in advance. I didn't realize these potatoes would take 1 1/5 hours (minimum) until they were ready to eat. Now it's time for guest to start arriving and I just FINALLY got the potatoes in the oven. Hope they turn out okay since I over boiled --- maybe my temp was too hot since I only par-boiled for 8 minutes.

Toàn Đỗ Huy said...

kenh tin tuc giai tri, hoc phat am tienh anh, Teacher Kenny

Andrea Gomez said...

I actually tried this recipe and they turned out so delicious! BEST ROASTED POTATOES EVER!!

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