Golden Roasted Potatoes (Extra Crispy)
Pillowy-soft, creamy potatoes with thick, caramelized edges, prepared using the parboil-and-roast method.
Nutrition per 100g
Ingredients
- 10piece Potatoes
- 80ml Vegetable oil
- 12g Salt
- 2g Black pepper
- 2piece Fresh rosemary
Method
Preheat the oven to 220°C.
Peel off the skin and cut the potatoes into preffered chunks. Place in a large pot filled with cold water by at least 2.5 cm. Add half of salt and bring to a boil.
Cook for 5 to 9 minutes until soften, but the center is still firm. Use a poke-test check. Carefully drain the water, then leave in the pot for 3-5 minutes uncovered to release steam.
Add vegetable oil, minced fresh rosemary, black pepper and remaining salt. Close the lid and shake firmly to roughen up the edges and coat evenly.
Transfer the potatoes to the baking sheet. Roast at 220°C for about 30 minutes, then gently stir them and roast for another 15–20 minutes until deeply golden and crispy.
For extra crunchiness, convection mode may be applied for the final 5 minutes (optional).
Remove from the oven, serve and enjoy.
Storage
At room temperature: Keep for up to 2 hours. Do not cover while hot, as the steam will soften the crust.
In the refrigerator: Once completely cooled, store in an airtight container for up to 3 days.
In the Freezer: Store in a freezer bag for up to 1 month.
Reheat in a 200°C oven for 15–20 minutes from refrigerated, or about 25 minutes from frozen (no thawing).
Notes
Use the "poke test" when par-boiling: a knife should easily pierce the edges, but has a slight resistance in the center. Keep an eye on them, since smaller chunks cook faster, while larger ones may need a few more minutes.
