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Crunchy Roasted Potatoes Recipe

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4.2 from 9 reviews

These Crunchy Roasted Potatoes are the perfect crispy, golden side dish made by boiling, shaking, and roasting Russet potatoes. Coated with olive oil and seasoned with salt, pepper, and garlic powder, they offer a deliciously crispy exterior and fluffy interior, ideal for any meal.

Ingredients

Potatoes and Seasoning

  • 6 large Russet Potatoes
  • 3 teaspoons coarse salt (2 for boiling water, 1 for seasoning)
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder

Oils

  • 3 Tablespoons olive oil (2 Tablespoons for roasting pan, plus additional for drizzling)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the potatoes.
  2. Prepare the Potatoes: Peel the potatoes and cut them into large chunks roughly 2” x 2” in size, ensuring they are similar in size for even cooking.
  3. Boil the Potatoes: Fill a large stock pot halfway with water and bring it to a boil. Add 2 teaspoons of coarse salt to the boiling water.
  4. Cook Potatoes in Salted Water: Add the potato chunks to the boiling salted water and cook for 15 minutes until slightly tender but not fully cooked.
  5. Drain and Shake: Drain the potatoes in a colander and return them to the stock pot. Place the lid on the pot and, holding it firmly, shake the pot vigorously to roughen the edges and create a starchy slurry on the surface, which helps achieve extra crispiness.
  6. Prepare Roasting Pan: Pour 2 tablespoons of olive oil into a 9x13 inch roasting pan and spread it evenly across the bottom.
  7. Coat Potatoes with Oil: Add the potatoes to the pan and drizzle the remaining olive oil on top. Flip each potato chunk to coat both the tops and bottoms evenly with oil.
  8. Arrange Potatoes: Spread the potatoes in a single layer with a little space between each for even roasting and crisping.
  9. Season Potatoes: Sprinkle 1 teaspoon of coarse salt, ground black pepper, and garlic powder evenly over the potatoes.
  10. Roast Potatoes - First Phase: Roast the potatoes in the oven for 30 minutes until the bottoms start to become crispy and golden.
  11. Compress Potatoes: Remove the pan from the oven and use a metal spatula to press down gently on each potato chunk. This maximizes surface contact with the pan for extra crunch.
  12. Roast Potatoes - Final Phase: Return the pan to the oven and roast for an additional 20 minutes or until the potatoes are deeply golden brown and crispy.
  13. Serve Immediately: Remove from oven and serve hot for the best crunchy texture and flavor.

Notes

  • Using Russet potatoes is key for the best crispy texture due to their starchy nature.
  • Shaking the potatoes after boiling helps create a rough surface that crisps up better during roasting.
  • Be sure to space the potatoes slightly apart in the pan to allow hot air and heat circulation for even crispiness.
  • Pressing down on the potatoes during roasting greatly increases the crispy surface area.
  • Serve immediately for optimal crunch; leftovers can become soggy if stored.

Find it online: https://cookedbygrace.com/crunchy-roasted-potatoes-recipe/