If you know, you know. There are some things in life that once you know about them you'll be asking yourself why didn't I know this sooner as it is crazy simple? Everyone is on the lookout for the crispiest roast potatoes on the outside with the fluffiest interior and there has been no lack of caboodle in seeking this quest.
In summary, this recipe is the best by far in achieving this unbelievable crispy crust and soft fluffy interior of a potato. Peeled and chunked potatoes are boiled for 8 minutes, then drained. Here's the thing: they are then returned to their empty pot, covered with the lid, than shaken up to roughen up all those straight edges. Jagged edges equal more crunch. As they are set out to steam-dry uncovered, a load of oil is heating up in a hot oven. The potatoes are tossed in said oil and then roast away.
Ingredients:
1.5 kg potatoes
salt
1/2 cup oil
Method:
Preheat the oven to 425F.
Bring a large pot of water with 1 tablespoon salt to a boil. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for 5 seconds to rough up the edges. Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan. Set aside to dry for at least 15 minutes. (They can sit at room temperature for several hours or in the fridge for up to 6 hours.)
Pour the oil onto a rimmed sheet pan, tilt the pan to distribute the oil, and place the pan in the oven for 5 to 7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil and toss them lightly to coat each potato with the hot oil. Roast for 45 minutes to one hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside.
Transfer to a serving platter, sprinkle generously with sea salt and serve hot.
صحة و عافية
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