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Ah, the humble potato – a versatile spud that transforms into baked delights, mash sensations, and the all-time favorite, crispy roast potatoes. As we celebrate National Potato Month, let's embark on a crispy journey through the art of making the world's crispiest roast potatoes. Buckle up, potato enthusiasts, because your taste buds are in for a treat!
Ingredients:
To embark on this crispy adventure, you'll need the following cast of characters:
Potatoes: Opt for the starchy wonders of Russet or the buttery goodness of Yukon Gold.
Oil: Choose your weapon wisely – avocado oil, vegetable oil, or the decadence of duck fat. The key here is a high smoke point. Adjust the quantity based on your roasting pan size.
Spices: Keep it simple with a dance of salt and pepper, or elevate the flavor with a hint of garlic or rosemary.
The Prelude
Peel and chop those taters into bite-sized pieces. Think two to three bites per chunk – no need for giant spud monstrosities here!
Parboiling Potatoes:
Before we dive into the oven, let's give our potatoes a warm-up. Parboil them to that perfect state of semi-cooked goodness. Bring a pot of water to a roaring boil, adding a pinch of salt for flavor. Once the water has comes to a boil add the potatoes and immediately set the timer for ten minutes to parboil the potatoes.
Instructions:
Preheat & Prep: While the potatoes are parboiling, preheat your oven to a toasty 425°F/218°C. Warm up a roasting pan with 2oz-4oz of your chosen oil.
Shake It Up: Drain the parboiled potatoes, give them a good shake in a colander to rough them up, and let them chill if your oven is still getting ready.
Hot Pan, Cool Potatoes: Carefully place the potatoes in the sizzling pan, ensuring a single layer with room to breathe. Watch out for splashes!
Flip, Cook, Rotate: Roast for 20 minutes, then flip. Another 15, rotate. Repeat. Slow and steady wins the race to crispy perfection.
Golden Brown Glory: After a total of 50-65 minutes, your English roast potatoes should emerge with a golden-brown hue, thick roasted skin, and an irresistible crunch. Keep an eye on them towards the end for that extra oomph.
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