It’s the season to do some roasting and I’ve been directing people to our Herb Crusted Leg of Lamb recipe in order to see the recipe for perfect roasted potatoes within it for too long. So here it is, plain and simple, very deserving of a post of its own. The way to make roasted potatoes that are super crispy on the outside yet still warm and soft on the inside. The trick is to parboil then “chuff” the potatoes (see translation below).
You can do these as part of any roast (right now I’ve got them in the oven underneath my Perfect Roast Chicken – I swear, those are the only 2 “perfect” recipes we have, they really are perfect), or on their own as a tummy-warming side dish. If you’re doing them on their own, you can make a quick easy dip to go with them by mixing together mayonnaise, garlic powder and sriracha. Enjoy!
INGREDIENTS (makes 4-6 servings):
6 Russet potatoes, or the equivalent amount if you’d like to mix up different types of potatoes
2 tbsp coconut oil
1 tbsp fresh rosemary (or your herb mixture of choice)
1 1/2 tsp salt
1/2 tsp pepper
1) Preheat your oven to 425 degrees F. (Note: if you’re roasting the potatoes under a meat roast, use the temperature of your meat recipe). Spray the bottom of your roasting tray with cooking spray.
2) Peel your potatoes and rinse them thoroughly in cold water to get rid of the excess starch.
3) Cut them into pieces about the size of a ping pong ball (they don’t have to be round).
4) Place your cut potatoes in a large pot and cover with cold water. Bring to a boil uncovered then boil for 6-7 minutes, until they start to soften but aren’t fully cooked (aka parboiled).
5) Drain in a colander and let steam for 3 minutes. Then give them a good “chuff”, ie toss them around in the colander (side to side usually results in the least spillage) so you get the edges all roughed up.
6) Add the potatoes to the roasting tray and toss with the oil, herbs and salt & pepper. Spread the potatoes in one even layer in the roasting dish. If you’re roasting them with meat, now’s the time add your meat on top and roast for either the roasting time of the meat. If you’re making the potatoes on their own, roast for 45 minutes, or until the edges turn brown and crispy.
Note: If you’re making the potatoes with a meat roast, you may have to roast the potatoes for a few minutes on their own once you’ve removed the cooked meat so that all the juices dry up and you don’t end up with soggy potatoes.