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Achieve incredibly crispy and crunchy roast potatoes with creamy centers by using a clever food science technique: parboiling them in alkaline water. This recipe also infuses the roasting oil with fresh herbs and garlic for maximum flavor, ensuring every bite is packed with deliciousness.
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Parboil potatoes with baking soda until exteriors are rough. → Infuse olive oil with minced rosemary and garlic, then strain. → Toss parboiled potatoes with infused oil, roughing them up. → Roast potatoes in a hot oven (450°F/400°F convection), flipping occasionally, until deep brown and crispy. → Toss roasted potatoes with strained aromatics and fresh parsley before serving.
Parboil potatoes with baking soda until exteriors are rough. → Infuse olive oil with minced rosemary and garlic, then strain. → Toss parboiled potatoes with infused oil, roughing them up. → Roast potatoes in a hot oven (450°F/400°F convection), flipping occasionally, until deep brown and crispy. → Toss roasted potatoes with strained aromatics and fresh parsley before serving.
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Using large potato chunks maximizes the contrast between the crispy exterior and creamy interior.
Parboiling potatoes in alkaline (baking soda) water helps break down their surfaces, creating a starchy slurry that leads to increased surface area and crunch.
Infusing the oil with garlic and herbs separately ensures that the aromatics provide flavor without burning during the long roasting process.
Russet potatoes yield crisper crusts and fluffier centers, while Yukon Golds offer a creamier center with deeper flavor. You can use a mix of both.
Ensure potatoes are spread out on the baking sheet for even roasting and crisping.
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