Today I am making extra crunchy roasted potatoes using Kenji Lopez Alt's method from Serious Eats Food Lab. This method has not disappointed me once and definitely delivers the crunchy texture most look for in a crispy roasted potato.
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INGREDIENTS
3 lbs (1.36 kg) Russet or Gold potatoes
2 1/2 quarts (2.37 L) water
1 oz (27 g) salt
1/2 tsp (3 g) baking soda
4 oz (125 mL) cooking oil or fat of your choice
1/4 cup (50 g) chopped onion
2 to 3 cloves chopped garlic
- If using peeled Russet potatoes, cut in to 2 to 3 inch large chunks
- Bring water to boil
- Add salt and baking soda to boiling water
- Then add potatoes
- Once water comes back up to a boil start ten minutes of boiling time
- Par-boil potatoes until knife tender
- Drain water from potatoes and rough up the exterior of potatoes
- In a small sauce pan add oil and heat on a medium heat
- Add chopped onions to oil and fry for one minute, then add oil and continue until onions and garlic are golden brown
- Remove oil from heat and sieve
- Coat par-boiled potatoes with oil and spead then out in a single layer on a large baking sheet
- Be sure to leave room between potatoes to ensure crispy crunchy edges
- Roast potatoes in a preheated oven @ 450 º F for 25 to 30 minutes or until golden brown and crispy.
- Flipping them half way through roast time will aid in an even golden brown and crunchy exterior
- Once potatoes are done, garnish and add fresh or lightly dried herbs and serve
SERIOUS EATS ROASTED POTATOES
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17 июн 2019
