Impossibly Crispy Roasted Potatoes
 
Prep time
Cook time
Total time
 
Parboiling the potatoes breaks down the surface releasing starches that crisp up beautifully! You'll never need another roasted potatoes recipe. Infuse your oil with herbs for a flavor boost!
Author:
Recipe type: Sides
Cuisine: Holiday, Vegan, Gluten-Free
Serves: 2 pounds
Ingredients
  • ½ teaspoon baking soda
  • 2 pounds dutch baby potatoes, scrubbed and cut in halves (quarter larger ones)
  • ¼ cup Olive or Avocado Oil
  • ground pepper, to taste
  • flaky sea salt, like Maldon, to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Rinse extra starch off of cut potatoes and add them to an empty pot. (this is one of the extra crispy tricks;)
  3. Pour boiling water over the potatoes in the pot, sprinkle in baking soda, then bring the water back up to boiling. Don't start the potatoes in cold water, another extra crispy tricks;)
  4. Parboil the potatoes for 5+ minutes until a knife inserted goes in somewhat easily but meets resistance.
  5. Strain the potatoes then leave to dry for a few minutes.
  6. Once dry, shake the strainer to rough up the edges. This makes more crunchy opportunities!
  7. Transfer potatoes to a bowl and toss with oil and pepper.
  8. Spread out in an even layer on a baking sheet (or two) making sure not to crowd the pan or the potatoes will steam.
  9. Roast potatoes for 20 minutes. Then flip them all and roast for another 20 minutes until golden and crisp.
  10. Sprinkle liberally with flaky sea salt.
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2019/04/19/the-perfect-passover-seder-dinner-with-crispy-potatoes-roasted-brussel-sprouts/