Crispy Roasted Potatoes
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Ingredients
- 1 quart 1 quart water
- 1 tablespoon 1 tablespoon kosher salt
- 1/4 teaspoon 1/4 teaspoon baking soda
- 1 lb 1 lb baby potatoes or Yukon Gold potatoes
- 2 tablespoons 2 tablespoons olive oil
- 2 cloves 2 cloves garlic, minced
- 1 tablespoon 1 tablespoon chopped herb (rosemary, oregano and/or thyme)
- 3 dashes 3 dashes ground black pepper
- 1 tablespoon 1 tablespoon chopped parsley
Details
Preparation
Step 1
Method:
Preheat the oven to 450F. Slice the mini baby potatoes into halves. For smaller potatoes, keep them whole. If you are using Yukon Gold potatoes, choose smaller ones about 2-inches (5-cm) in diameter, quartered.
Heat the water in a large pot over high heat until boiling. Add 1/2 tablespoon of kosher salt, baking soda and the potatoes. Par boil the potatoes for about 10 to 15 minutes. Drain the potatoes using a strainer, set aside and let cool.
Heat up the olive oil, garlic and herbs (I used oregano and thyme) in a skillet over medium heat. When the garlic turns brown, strain the oil immediately using a metal fine-mesh strainer. Reserve the fried garlic and herb.
Return the skillet to the stove on medium heat. Add the oil, potatoes, the remaining 1/2 tablespoon kosher salt and ground black pepper. Use a large spoon to vigorously toss and stir the potatoes until a layer of potato starch coats the potatoes. Roast the potatoes for 15 minute or until the surface turns golden brown and crispy. Top with the fried garlic and herb plus the chopped parsley. Serve immediately.
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