Roasted Crunchy Potatoes (Print Version)
# Ingredients:
01 -
1.4 kg potatoes (e.g. Royal Blue, Russet, Maris Piper, Coliban, King Edward, Yukon Gold)
02 -
⅓ cup (80 ml) vegetable oil or other high-temperature oil (e.g., rice bran, sunflower, peanut oil)
03 -
¾ teaspoon cooking salt or kosher salt
04 -
Flaky sea salt, to serve
# Instructions:
01 -
Peel the potatoes and chop them into 4-5 cm (1 ½–2 inch) chunks, ensuring they are a similar size.
02 -
Place the potatoes in a large saucepan and cover with cool tap water. Bring to a boil over high heat and cook for 7–8 minutes until fork-tender with softened edges.
03 -
Drain the potatoes in a colander, then return them to the saucepan over medium heat. Shake vigorously every few seconds for 30–40 seconds to steam and dry. Bits breaking off are fine.
04 -
Place the potatoes in a dish in the fridge uncovered until completely cold, at least 3 hours or overnight for best results.
05 -
Preheat your oven to 230°C (210°C fan-forced) / 440°F. Line a baking sheet with aluminum foil and baking paper, or use a ceramic/glass baking dish.
06 -
Pour the oil into the dish and heat in the oven for 10 minutes until very hot.
07 -
Toss the cold potatoes with cooking salt to coat evenly.
08 -
Carefully transfer the potatoes to the hot dish, turning them through the oil to coat evenly. Roast for 40 minutes on the oven's middle shelf without touching.
09 -
Turn the potatoes over and scrape any stuck bits from the pan. Bake for another 10–20 minutes until golden and crispy. Season with flaky sea salt to taste and serve hot.
# Notes:
01 -
Use a high-heat oil such as sunflower, peanut, or rice bran oil. Avoid extra-virgin olive oil as it is unsuitable for high temperatures.
02 -
Allow the potatoes to cool uncovered in the fridge for at least 3 hours or overnight for optimal crispiness.