Crusty and crispy roasted potatoes: the ultimate comfort food. A specific oven roasting method and garlic herb-infused oil create this dish. I can’t believe how fantastic this is!
Crispy Roasted Potatoes are featured in Jessica Gavin’s cookbook, “Easy Culinary Science for Better Cooking.”
The techniques utilized in this oven-roasted potato recipe, detailed below, make it so unique.
Potatoes must be boiled until they are soft and starchy, then drained before being used. The garlic-herb oil is then prepared. You can use rosemary or any herb as a herb.
For me, oregano and thyme were the herbs of choice. Garlic and flavorings go into hot oil in a skillet to make the garlic-herb infused oil. I used a Le Creuset Signature Cast-Iron Skillet for this recipe, 10.25 inches long.
Strain the oil and save the crispy garlic and herbs for later. The oil will be fragrant, and the potatoes will be cooked in it before they are roasted.
As an added bonus, the roasted potatoes get a clove of crunchy garlic covering thanks to this genius technique!
Baking soda is used as a pre-boiling agent to generate an alkaline environment that breaks down the starches on the potatoes, increasing their crunchiness during roasting.
Potatoes have a lovely golden brown color when roasted at 450 degrees Fahrenheit.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 205 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- GARLIC BUTTER PORK CHOPS
- SEAFOOD PASTA
- HONEY GARLIC SALMON
- MUSTARD CHICKEN
- 1 lb. baby potatoes
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon baking soda
- 1 tablespoon chopped herb, rosemary, oregano, and/or thyme
- 1 tablespoon chopped parsley
- 1 tablespoon kosher salt
- 1-quart water
- 3 dashes ground black pepper
- Preheat your oven up to 450°F (232°C).
- Cut the mini-baby potatoes in half lengthwise. Keep the potatoes whole for the smaller ones. Cubed potatoes no larger than 2 inches (5cm) in diameter should be used if you’re cooking using Yukon Gold variety potatoes.
- Heat the water to a boil in your big pot. Add the potatoes, kosher salt, and baking soda. For 10 to 15 minutes, parboil the potatoes. Set potatoes aside to chill after draining in a colander.
- I used oregano and thyme for my oregano and thyme olive oil and garlic mixture in a medium-sized skillet. Drain the oil as soon as the garlic gets brown, using a fine-mesh strainer made of metal. Fry garlic and herbs for later use.
- The skillet should be returned to medium heat on the stove. Grease a large skillet; add the oil, potatoes, and the remaining 1/2 teaspoon of kosher salt and pepper. Toss and stir the potatoes aggressively with a large spoon until they are entirely coated in potato starch. It takes around 15 minutes for the potatoes get a nice golden brown and crispy crust on top of the oven. Sliced parsley is also an excellent garnish. Serve right away.