Crispy Oven-Roasted Potatoes
So awesome, everyone I have made these for said they were awesome. It takes a bit of time but only a couple of ingredients.
So awesome, everyone I have made these for said they were awesome. It takes a bit of time but only a couple of ingredients.
- Carbohydrate 198.1712775975 g
- Cholesterol 0 mg
- Fat 17.8988428397367 g
- Fiber 24.9740808907242 g
- Protein 22.917364685 g
- Saturated Fat 2.62591504149924 g
- Serving Size 1 1 Serving (1154g)
- Sodium 1231.16035550014 mg
- Sugar 173.197196706776 g
- Trans Fat 0.672571375945971 g
- Calories 1023 calories
Step-by-step
- Preheat oven to 450 F. Place a rack in the lowest position in the oven and place a large, rimmed baking sheet on it.
- Combine the potato rounds and 1 tablespoon of salt in a large pot and add cold water to cover by 1 inch. Set over high heat and bring to a boil. Reduce the heat to a gentle simmer and continue cooking until the edges of the potatoes have softened, but the centers offer resistance when you insert a paring knife, about 5 minutes.
- Drain the potatoes and transfer to a large bowl. Add 2 tablespoons of the oil and 1/2 teaspoon salt then use a rubber spatula to toss. Add another 2 tablespoons of oil and 1/2 teaspoon salt then toss again - don't be gentle, you want to vigorously toss the potatoes until the outside of the slices are coated with a starchy paste, which should take 1-2 minutes.
- Remove the baking sheet from the oven and drizzle it with the remaining tablespoon of oil. Add the potatoes to the baking sheet, spread in an even layer (skin side up for end pieces).
- Bake for 15-25 minutes, or until the bottoms of the potatoes are golden brown and crisp. Remove the baking sheet from the oven and flip the potatoes using a metal spatula. Return to the oven and continue cooking until the second side is golden and crisp, about 10-20 minutes.
- Season with salt and pepper to taste before serving.
Swapping Yukon Golds for a high-starch russet variety yields a dramatically different exterior crust that shatters completely rather than softening into a creamy interior layer. Starch composition dictates how thoroughly the surface breaks down during the crucial agitation phase. Understanding the physics of starch gelatinization separates a mediocre side dish from an exceptional preparation.
The Mechanics of Extreme Crunch
Preheating the metal baking sheet directly on the lowest oven rack at 450 degrees Fahrenheit establishes immediate thermal conduction upon contact. Partial boiling softens the exterior starches, creating a malleable paste when combined with oil and salt through vigorous friction. Tossing the drained tubers aggressively against the bowl breaks down those outer edges into a starchy slurry that fries on the screaming-hot metal.
- Skipping the initial cold-water start prevents even thermal penetration, leaving the centers hard while the edges overcook.
- Overcrowding the baking sheet traps steam, replacing dry heat roasting with a steaming process that ruins any chance of crispness.
- Failing to preheat the sheet pan eliminates the thermal shock required to jump-start browning on the bottom surface.
