How do you make CRUNCHY roast potatoes?!
Answers: I love my potatoes, especially when they're crunchy, do you have any tricks to make them like that? Thanx
I par boil my potatoes.
peel cut into 4's....boil in salted water for bout 10 till you can stick a fork through but not break it open
drain well* wait till they've cooled a slight bit
put some oil in bake dish (2tbsp) you can sprinkle with some parsley or garlic salt..if you like or just sprinkle some pepper
heat oil in pan - 350F oven for about 3min to get hot
add potatoes , toss in the hot oil.....bake for about 20min
turn over, bake another 20-25min* till golden brown
They'll be golden/crispy on outside and nice tender potatoe on the inside*
do not soak them in water and cook them for a long time
Make sure all cut sides are coated w/ oil of some sort. To me, they are even crunchier if you use potatoes small enough to not have to quarter or halve them, but roast them whole. Season w/ S&P, too, to help draw out moisture and make them crunchy.
Here are two links:
1. Scroll down screen for recipe:
http://recipes.epicurean.com/recipe/2229...
2.
http://www.cooks.com/rec/view/0,1750,131...
They should be well coated with oil or butter, and bake at 375-400 ... You could also put them in the broiler for a minute or 2, just before you serve them ...... You could also coat them with some seasoned bread crumbs before baking them.....
Use stone or glass baking pans.
Lightly coat all sides of potato with an oil.
Boil them for a couple minutes, then take them out and scrap the sides with a fork. Combine half oil and half melted butter and brush over generously. Place in baking dish and roast. They become very crunchy/golden on outside and fluffy on the inside.
Ditto the other answers, also put them under the broiler for the last few minutes of cooking. What I do for crispy potatoes is what my PA Dutch-cooking grandmother used to do: boil peeled potato wedges or halves about 10 minutes or until cooked through but still firm. Drain. Heat butter in skillet, add potatoes, and saute/fry until they are brown and crispy. S&P. Yum.