Crispy Roasted Potatoes

Ingredients

• 700 g Medium potatoes (Wash, peel if desired, and cut into quarters)
• 600 ml Water (For parboiling the potatoes)
• 5 g Salt (About 0.7 tbsp, for the boiling water)
• 20 g Black pepper (Freshly ground)
• 20 g Cornstarch powder (Creates a light dusting that crisps up)
• 25 g Olive oil (Extra‑virgin, about 5 tbsp)
• 20 g Unsalted butter (Melted, about 4 tbsp)
• 4 cloves Whole garlic cloves (Optional, whole; tossed with oil before final roast)
• 1 tsp Fresh rosemary or thyme (Optional, chopped)

Instructions

1. Prepare potatoes

   Wash the potatoes, peel if desired, and cut each into quarters so they are roughly the same size.

   Time: PT5M

2. Parboil potatoes

   Place the quartered potatoes in a large pot, add 600 ml water and 5 g salt. Bring to a boil over high heat, then simmer for 10 minutes until the potatoes are about 80 % cooked (a fork should meet slight resistance).

   Time: PT12M

3. Drain and roughen

   Drain the potatoes in a colander and let them sit for 2 minutes to steam‑dry. Return them to the pot and shake gently or toss to roughen the surface.

   Time: PT2M

4. Coat with pepper and cornstarch

   In a large mixing bowl combine 20 g black pepper and 20 g cornstarch. Add the potatoes and toss until every piece is lightly dusted on all sides.

   Time: PT3M

5. Make oil‑butter blend

   In a small bowl whisk together 25 g olive oil and 20 g melted unsalted butter.

   Time: PT2M

6. Toss potatoes in oil‑butter

   Drizzle the oil‑butter mixture over the coated potatoes. Using tongs, toss until each piece is glossy and fully coated.

   Time: PT3M

7. Preheat oven

   Preheat the oven to 230 °C (446 °F).

   Time: PT10M

   Temperature: 230°C

8. Roast potatoes

   Spread the potatoes in a single layer on a baking sheet. Roast for 30‑40 minutes, turning once halfway through, until they are deep golden and crisp.

   Time: PT35M

   Temperature: 230°C

9. Optional flavor boost

   If desired, toss the roasted potatoes with whole garlic cloves brushed with 1 tbsp olive oil, fresh rosemary or thyme, and an extra pat of butter. Return to the oven for another 10‑15 minutes.

   Time: PT12M

   Temperature: 230°C

10. Finish and serve

    Remove from the oven, sprinkle with fresh parsley if you like, and serve immediately while hot and crunchy.

    Time: PT2M

Nutrition Facts

Calories

360

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Medium potatoes: sweet potatoes, Yukon gold potatoes
• Instead of Water: vegetable stock
• Instead of Salt: sea salt, kosher salt
• Instead of Black pepper: white pepper
• Instead of Cornstarch powder: potato starch, rice flour
• Instead of Olive oil: vegetable oil, canola oil
• Instead of Unsalted butter: margarine, ghee
• Instead of Whole garlic cloves: garlic powder
• Instead of Fresh rosemary or thyme: dried rosemary, dried thyme

Equipment Needed

• Cutting board
• Chef's knife
• Large pot or saucepan
• Colander or sieve
• Large mixing bowl
• Small bowl
• Measuring spoons/cups
• Tongs or spatula
• Baking sheet or roasting pan
• Oven

Critical Steps — Do Not Skip

• Parboil potatoes until just tender (step 2)
• Roughen the surface after draining (step 3)
• Evenly coat with pepper and cornstarch (step 4)
• Roast at high heat and turn halfway (step 8)

Chef Tips from the Video

• Place a wire rack on the baking sheet for extra airflow.
• Use parchment paper for easy cleanup and to prevent sticking.
• For an even deeper flavor, sprinkle a pinch of smoked paprika with the pepper.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat in a pre‑heated oven at 180 °C until crisp.

Freezer: Not recommended; freezing can make the potatoes soggy.

Room temperature: Can sit at room temperature for up to 2 hours; after that refrigerate.

Make-Ahead Tips

• Parboil the potatoes up to step 3 and let them cool; store in the fridge for up to 24 hours. Coat and roast just before serving.