If you love oven-roasted potatoes but can’t get them to be super crispy every time without being way too greasy, get this healthy recipe. There are a couple of tricks to the perfect Crispy Roasted Potatoes, and I am sharing them with you. I made these golden beauties with extra virgin olive oil, garlic, and fresh herbs. They came out absolutely scrumptious and super crunchy!
TRICKS TO MAKE CRISPY ROASTED POTATOES EVERY SINGLE TIME
Trick #1: get the right potatoes. I always say that starting with the right good-quality ingredients is everything. In this case, it’s half the work. I use Russet Potatoes when I make my Italian Crispy Roasted Potatoes, which I’ve been making since I was tall enough to reach the stove. As an alternative, I’ll use Yukon Gold Potatoes, but for super crunchy results my first choice is Russets. Mind you, I have used plenty of other potatoes, such as “Patate Novelle”, or New Potatoes as we call them in English. They look and taste great, but they don’t yield the crispy crunch I crave. So, keep in mind that here we are after that super crazy crispy texture.
Trick #2: peel and cut the potatoes into large chunks. It might seem counter-intuitive because if you cut the potatoes as thin as possible you maximize the surface exposed to the heat. However, the chunks will reduce in size after boiling and being tossed around with the seasonings. The surface will roast to a thick, deep golden crisp, so there must be enough creamy “flesh” to counter the exterior. And they need to be peeled first. I’m usually a fan of skin-on potatoes, but for this method, the skin would be in the way of the crispy results. So, get that peeler cracking!
Trick #3: baking soda. Say what?? Yep! But I don’t mean sprinkle some on top of your roasted potatoes, like a condiment. I mean parboil the peeled and chopped potatoes in salted water with baking soda before roasting them in the oven. It will make the water alkaline, which in turn will affect the texture of the potatoes. It creates a starchy, rough, crumbly surface all around the potato chunks. It’s an extra step I learned browsing the web years ago, and it’s totally worth it. I’m always looking for ways to eliminate steps when I cook because time is of the essence, but sometimes an extra dirty pot and a handful of minutes can make the difference between home-cooked and gourmet. This is one of those times.
Trick #4: tossing vigorously. Toss those potato chunks with olive oil, salt and pepper like it’s your cardio. Seriously, rough them up until you see the surface breaking down and you’re breaking a sweat. That is what will allow the exterior to blister so deliciously (the potato breaking down; not your sweat).
All fresh, good-for-you ingredients. I know regular potatoes are heavy on the carb side and sweet potatoes are usually preferred for not being night-shades and other health-related reasons… But unless you are currently following the Autoimmune Protocol, eating them once in a while and in moderation can be part of a healthy WOE. Plus, this rich side dish is totally vegan, dairy-free, gluten-free, grain-free, and crap-free.
Here I have:
- Organic Russet Potatoes
- My home-grown fresh Rosemary
- Fresh Thyme
- Fresh Garlic
- Organic Extra Virgin Olive Oil
- Himalayan Salt
- Baking Soda
WATCH HOW TO MAKE CRISPY ROASTED POTATOES WITH GARLIC & HERBS
What do I always say? If a picture is worth a thousand words, a video is worth a thousand pictures. So, sit back, relax, and enjoy the show!
And that is it, my dear food lover! It might take a little more work and time than the simple chop, dress and roast method, but OMG! It does make a huge difference. So, go ahead and impress the heck out of your dinner guests. This recipe is more than just a side dish; it’s a freakin’ conversation piece. People won’t shut up about it through the meal and will hound you for the “secret recipe”. Guaranteed!
CRISPY ROASTED POTATOES WITH GARLIC AND HERBS
- 1.5 tsp Himalayan Salt
- ½ tsp Baking Soda
- 3 lb Russet Potatoes
- 4 tbsp Extra Virgin Olive Oil
- 3 tbsp Chopped Rosemary
- 3 cloves Minced Garlic
- 1 tsp Black Pepper
- 1 tbsp Thyme Leaves
- 2 qt Water
- Preheat oven to 450°F
- Peel and chop the potatoes in large chunks (I quartered the smaller ones and cut the larger ones into 6 chunks). Set aside
- Finely chop the rosemary and the peeled garlic cloves
- Heat the olive oil in a pan and sautee the rosemary and garlic to infuse the oil (until the garlic is a deep golden color)
- Drain the oil and set aside the sauteed bits of rosemary and garlic
- Heat 2 quarts of water in a large pot over high heat until boiling. Add 1 teaspoon of Himalayan salt, 1/4 tsp of baking soda, and the potatoes. Stir, reduce heat to a simmer, and cook for about 10 minutes or until a knife can pierce the potatoes with little resistance
- Drain the potatoes and let them sit in the pot for about 1 minute to let all the moisture evaporate. Add the infused oil, add 1/2 tsp of salt 1 tsp of black pepper (adjust to taste), and toss vigorously until the potato chunks are coated with the oil and have developed a rough and crumbly surface
- Transfer potatoes to a sheet pan lined with parchment paper. Make sure they have enough space and don't crowd them! Roast in the oven for about 45 minutes or until they turn deep golden brown all over. Shake the pan now and then to make sure all sides are getting evenly roasted
- Transfer the potatoes to a large bowl, add the sauteed garlic and rosemary bits along with 1 tbsp of fresh thyme leaves. Toss and enjoy immediately!
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