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HOW TO MAKE THE BEST CRISPY ROASTED POTATOES

HOW TO MAKE THE BEST CRISPY ROASTED POTATOES

Ingredients:
Instructions:
  • Preheat the oven to 230°C.
  • Heat 2 L of water in a large pot over high heat until boiling.
  • Add 2 tbsp of Himalayan salt , baking soda, and potatoes and stir.
  • Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
  • Meanwhile, combine olive oil with thyme, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat.
  • Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes.
  • Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
  • When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.
  • Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
  • Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
  • Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes.
  • Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
  • Transfer potatoes to a large bowl and add garlic rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste.
  • Serve immediately.

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