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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Crispy Roast Potatoes Recipe

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This recipe for Crispy Roast Potatoes is from The Scott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 lb large Yukon Gold potatoes, peeled and diced into 1½-2 inch chunks
1/2 cup vegetable oil
Coarse sea salt

Directions:
Directions:
1) Preheat oven to 425ºF
2) Add 1 tbsp salt to boiling water. Add potatoes and bring back to a boil. Simmer for 8-10 minutes. Drain and place potatoes back in pot with lid on. Vigorously shake for 5-10 seconds to form a mashed coating on the potatoes. Remove lid to allow potatoes to dry 5-10 min.
3) Pour oil onto a large roasting pan or cookie sheet, tilting pan to distribute. Place in oven 5-7 minutes until oil is smoking hot. Transfer potatoes to hot pan and toss/slip to coat with oil. Lower oven temperature to 350ºF for 45 minutes to 1h, turning potatoes each 15 minutes with tongs until very browned and crisp on all sides.
4) Transfer to serving platter and sprinkle with 1½-2 tsp sea salt and serve immediately.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 h 15 min
Personal Notes:
Personal Notes:
Crispy on the outside and creamy on the inside. Delicious!

 

 

 

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