Crispy Roast Potatoes with Rosemary
Parboil, rough up and roast 2 lb of potatoes in hot oil for crunchy edges and fluffy centers. Takes about 1 hour 20 minutes and serves 6 at Christmas.
Roast potatoes should be shatteringly crisp outside and fluffy inside. The trick is to parboil them, shake them up, and then roast them in hot oil.
Tips for Success
- Cut pieces the same size so they cook at the same pace.
- Heat the oil in the pan first. Cold oil makes soggy potatoes.
- Give them space. Crowded potatoes steam instead of roasting.
- Salt the boiling water, since that seasons the inside.
Make-Ahead and Storage
Boil and rough up the potatoes up to a day ahead, cool and refrigerate them uncovered. Roast straight from the fridge, adding 5 minutes. Leftovers keep 3 days.
Variations
- Roll the potatoes in a spoonful of semolina or cornmeal before roasting for extra crunch.
- Add unpeeled garlic cloves with the rosemary.
- Finish with grated Parmesan.
Crispy Roast Potatoes with Rosemary
Ingredients
Instructions
- Cut the potatoes into 2-inch pieces about the same size. Rinse them under cold running water for 5 minutes to wash off the surface starch.
- Put the potatoes in a large pot, cover with cold water and add 1 tbsp salt. Bring to a boil over high heat.
- Reduce to a gentle boil and cook for 10 to 12 minutes, until the edges look soft and a knife goes in easily but the potatoes have not fallen apart.
- Drain in a colander and let them steam dry for 5 minutes. Shake the colander a few times to rough up the edges. The fluffy edges are what turn crisp.
- While they steam, heat the oven to 400°F. Pour the oil into a large rimmed baking sheet and put it in the oven for 10 minutes to get hot.
- Carefully add the potatoes to the hot pan in a single layer. They should sizzle. Spoon some hot oil over each piece and sprinkle with the salt.
- Roast for 25 minutes, then turn the potatoes with a spatula. Add the rosemary sprigs.
- Roast 20 to 30 minutes more, turning once or twice, until they are deep golden and crisp on all sides.
- Transfer to a serving dish and serve right away, while the crust is crisp.
Frequently Asked Questions
What are the best potatoes for roasting?
Yukon Gold potatoes have a fluffy inside and crisp edges. Russets also work well, while waxy red potatoes stay denser.
Why parboil roast potatoes?
Boiling them first cooks the centers and softens the edges. When shaken, the edges turn into a starchy coating that crisps up in hot oil.
Can I reheat roast potatoes?
Yes. Warm them on a baking sheet in a 425°F oven for 8 to 10 minutes. The microwave makes them soft.
