Imagine a plate of golden, crispy roast potatoes with a fluffy interior that melts in your mouth. Achieving that perfect crunch on the outside while keeping them tender inside is easier than you think. This unique recipe combines simple ingredients and a touch of baking soda to enhance the crispiness, creating an unforgettable side dish for any meal. Perfect for a festive celebration or a casual weeknight meal, these potatoes are bound to leave a lasting impression.
Ingredients:
- 1 kg (2 lbs) potatoes, preferably Yukon Gold or Russet, cut into quarters
- ⅓ cup olive oil
- 4 sprigs fresh rosemary (optional, for added flavor)
- 4 unpeeled garlic cloves, slightly flattened (optional)
- Salt to taste
- ¼ teaspoon baking soda (bicarbonate of soda)
Instructions:
- Get the Potatoes Ready: Start by heating your oven to 425°F (220°C). Peel the potatoes and slice them into uniform quarters. Rinse them under cold running water to eliminate any excess starch.
- Boil for Fluffiness: Fill a large pot with water, add a pinch of salt and ¼ teaspoon baking soda. Boil for about 10 minutes until the potatoes are tender and edges are slightly softened.
- Drain and Rough Up: Drain the potatoes well, then shake them gently in the colander to rough up the edges. This helps to create a crispy texture when roasted.
- Oil and Seasoning: In a large baking tray, add olive oil, rosemary, and garlic cloves. Position the baking tray in the oven for approximately 5 minutes to heat the oil and allow it to absorb flavor.
- Achieve Golden Brownness: Take the tray out of the oven, gently add the potato quarters, and toss them thoroughly to ensure they’re evenly coated in the infused oil. Spread them out in a single layer, ensuring they’re not crowded. Roast for 45-50 minutes, turning them halfway through, until golden brown and crispy.
- Flavor and Enjoy: Take the potatoes out of the oven, season them with salt to your liking, and serve immediately while they’re still warm.
Conclusion:
These perfectly golden and crispy roast potatoes are a wonderful addition to any meal. The baking soda trick helps achieve a delightful crunch, and the rosemary and garlic add an aromatic depth that makes every bite satisfying. Enjoy them as a delicious side dish or even on their own—they’re that good!
Perfectly Golden and Crispy Roast Potatoes
Golden, crispy, and tender roast potatoes that areeasy to make and incredibly flavorful. This unique recipe uses baking soda toenhance crispiness, complemented by rosemary and garlic for extra flavor.
Ingredients
- 1 kg 2 lbs potatoes, preferably Yukon Gold or Russet, cut into quarters
- ⅓ cup olive oil
- 4 sprigs fresh rosemary optional, for added flavor
- 4 unpeeled garlic cloves slightly flattened (optional)
- Salt to taste
- ¼ teaspoon baking soda bicarbonate of soda
Instructions
- Get the Potatoes Ready: Start by heating your oven to 425°F (220°C). Peel the potatoes and slice them into uniform quarters. Rinse them under cold running water to eliminate any excess starch.
- Boil for Fluffiness: Fill a large pot with water, add a pinch of salt and ¼ teaspoon baking soda. Boil for about 10 minutes until the potatoes are tender and edges are slightly softened.
- Drain and Rough Up: Drain the potatoes well, then shake them gently in the colander to rough up the edges. This helps to create a crispy texture when roasted.
- Oil and Seasoning: In a large baking tray, add olive oil, rosemary, and garlic cloves. Position the baking tray in the oven for approximately 5 minutes to heat the oil and allow it to absorb flavor.
- Achieve Golden Brownness: Take the tray out of the oven, gently add the potato quarters, and toss them thoroughly to ensure they’re evenly coated in the infused oil. Spread them out in a single layer, ensuring they’re not crowded. Roast for 45-50 minutes, turning them halfway through, until golden brown and crispy.
- Flavor and Enjoy: Take the potatoes out of the oven, season them with salt to your liking, and serve immediately while they’re still warm.