2 Genius Hacks for Crispy Roasted Potatoes Every Time 🥔

Roasted potatoes are a beloved side dish but achieving that perfect crispiness can sometimes be elusive. Fear not, for we have unearthed two genius hacks that will guarantee crispy roasted potatoes every time. Say goodbye to soggy spuds and hello to golden, crunchy perfection!

Preparation is Key: Parboil for Perfect Texture

Achieving crispy roasted potatoes starts long before they hit the oven. The first step in ensuring that your potatoes achieve that coveted crunch is proper preparation, and that begins with parboiling. Parboiling involves partially cooking the potatoes in boiling water before roasting them in the oven. This technique helps to soften the exterior of the potatoes while leaving the insides firm, which is crucial for achieving that crispy outer layer.

To parboil your potatoes:

Start by selecting the right type of potato. While any potato variety can be roasted, some are better suited for achieving crispiness. Varieties such as Yukon Gold or Russet potatoes are excellent choices due to their high starch content, which contributes to a crispier exterior.

Wash and scrub the potatoes thoroughly to remove any dirt or debris. Leave the skins on for added texture and flavor.

Cut the potatoes into evenly sized pieces to ensure even cooking. Aim for pieces that are roughly 1 to 1.5 inches in size.

Bring a large pot of salted water to a boil. Once boiling, carefully add the potato chunks to the water.

Allow the potatoes to boil for 5-7 minutes, depending on their size. You want them to be partially cooked but still firm.

Drain the potatoes and let them cool slightly before proceeding with your favorite seasoning and roasting method.

Parboiling your potatoes is a game-changer when it comes to achieving crispy roasted perfection. By pre-cooking the potatoes, you’re setting the stage for that satisfying crunch that will have everyone reaching for seconds.

The Secret Ingredient: Cornstarch Coating

While parboiling lays the foundation for crispy roasted potatoes, the secret to elevating them to the next level lies in a simple yet effective coating: cornstarch. Adding a light dusting of cornstarch to your parboiled potatoes before roasting creates an extra crispy exterior that will have you wondering why you didn’t try this sooner.

Here’s how to incorporate cornstarch into your roasted potato recipe:

After parboiling and draining your potatoes, transfer them to a large bowl.

Sprinkle a tablespoon or two of cornstarch over the potatoes, depending on the quantity you’re roasting. Use more or less as needed to coat the potatoes evenly.

Gently toss the potatoes in the bowl until they are evenly coated with the cornstarch. The cornstarch will create a thin, starchy layer on the outside of the potatoes, which will crisp up beautifully in the oven.

Once coated, proceed with seasoning the potatoes according to your preference. Whether you prefer classic salt and pepper, a sprinkle of herbs, or a dash of paprika for extra flavor, the cornstarch coating will ensure that each bite is delightfully crispy.

The addition of cornstarch may seem unconventional but trust us when we say it’s a game-changer. Not only does it create an irresistibly crispy exterior, but it also helps to absorb excess moisture, further enhancing the crunchiness of the potatoes.

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Conclusion

In conclusion, achieving crispy roasted potatoes every time is not an unattainable goal. With the right techniques and a few clever hacks, you can elevate this humble side dish to new heights of deliciousness. By parboiling your potatoes to perfection and incorporating a cornstarch coating before roasting, you’ll be well on your way to crispy roasted potato bliss. Say goodbye to soggy spuds and hello to golden, crunchy perfection with these two genius hacks!

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