Oven Roasted Potatoes

roasted potatoes

I’ve looked a lot of roasted potato recipes and I have been SHOCKED at how many recipes didn’t mention first boiling the potatoes.  This is something I’ve always done and I think it produces better results. It wasn’t until I specifically searched “boiling potatoes before roasting”  that some recipes that some good-looking recipes popped up.  Fun With Your Food to the rescue!

The main reasons for par-boilng the potatoes are that the roasted potatoes become crispier and a fluffier inside. I tried this with both sweet and red potatoes. The red potatoes come out crispier but the roasted sweet potatoes are still divine.

Roasted (sweet) Potatoes

1-2 pounds potatoes cut into chunks (I used sweet and red potatoes)

3-4 tablespoons oil (grapeseed, vegetable or other high heat oil)

salt and pepper

In a large pot, cover potatoes with water and add a generous pinch of salt.   Bring the potatoes to a boil. While the potatoes are cooking – preheat your over to 400F.  Boil potatoes for 5 -7 minutes.  You don’t want them to be falling part but mostly cooked through.  Drain the potatoes and let them sit to steam themselves dry for about 4-5 minutes. Generously coat the potatoes in oil, salt and pepper.  Here you can add some herbs if you’d like (rosemary is nice or some crushed garlic as well). Spread the potatoes onto a baking sheet.  Make sure they are in a  SINGLE layer. Place in the oven and let roast for 30 minutes.  At 30 minutes take them out and flip them so both sides get crisp. Put back into the oven for another 15 minutes. If you want them to get EXTRA crisp you can put them under your broiler on high for 5 minutes each side as well (be sure to watch so they don’t burn!)

Let cool for 5-10 minutes and eat straight away.

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