Crispy Roasted Potatoes
Ingredients
- 2kg PotatoesI use Albert Heijn ‘Iets Kruimig’.
- 80mL Duck FatYou can also use a worse oil with an appropriate smoke point; Olive oil is good.
- 25g Salt
- 5g Baking Soda
Equipment
- Cast-Iron Dutch OvenOr a braadpan, if you are Dutch.
- Casserole DishYou probably need to coat this with fat if it is not a nonstick pan.
- Strainer
Instructions
- Preheat oven to 230C Normal/200C Convection.
- Set 2L of water to boil in a bigass crockpot
- Scrub dirt off the potatoes and cut into bite-sized chunksIf you love peeling potatoes, I won’t stop you but it’s not necessary.
- Once the water is boiling, add the salt, potatoes, and baking soda.
- Boil for 10-12 minutesIf you can stick a knife in easily, they’re good.
- Drain the potatoes and throw them into the casserole dish. Add duck fat and seasonings.
- Apply seasoning, shake the potatoes so that there is a delicious potato paste from the potatoes everywhere. Use a spatula to move the potatoes around to make sure all of them get partially smashed and coated.
- Put potatoes in the oven for 25 minutes.
- (Optional) Take them out and flip themIt’s somewhat important if they are on the broiler..
- Cook for 25 additional minutes.
- Take the potatoes out and serve.
Seasoning Recommendations
- Garlic Power
- Cavender’s Seasoning
- Aromat
- Rosemary
- They’re Potatoes Don’t Overthink It
Overview
The only thing more delicious than potatoes is the crispy outside of potatoes. The outside is somewhat lackluster if the potatoes are just roasted; the crispy layer is too thin.
The solution is to add baking soda to the water; alkaline PH water dissolves pectin and cellulose. It’s also pretty hard to fuck up: the potatoes are perfectly edible after boiling and so running them into the oven until the outside looks golden delicious is your only real quest. I have learned everything I want to know about potatoes for my life, so you may need to modify the amount of baking soda to get the potato paste level you want.
It’s a good side dish for 2-4 people that makes plenty of leftovers.