Crispiest Roast Potatoes
Makes: Serves 8
Prep Time: 3 Hrs
Cook Time: 90 mins
Ingredients
1kg Russet potatoes
350ml Blended oil
Salt and pepper to taste
Steps
Peel your russet potatoes and cut them in half, then in two or three depending on their size.
Rinse the potatoes under cold running water for a few minutes to remove excess starch.
Place them in a large pot with plenty of cold water, without adding salt.
Bring the water to a boil, then skim off the starch. Simmer the potatoes for 15 to 20 minutes until they develop cracks and fissures.
Drain the potatoes, fluff them in a colander, and transfer them to a tray. Refrigerate or freeze them for up to one hour.
In a separate oven-safe tray, combine one and a half cups (350ml) of blended oil (such as olive or peanut) and heat it in a preheated oven at 350°F (176°C) for 15 minutes.
Once the oil is hot, add the potatoes to the oil and coat them evenly. Cook for 90 minutes, turning every 20 to 30 minutes. If desired, add herbs and garlic to the last 30 minutes of cooking.
Once the potatoes are crispy and golden brown, drain them and season generously with kosher salt. Serve immediately.
Comments