Crispy Roasted Potatoes cooked in the oven until they are golden brown? Yes, please! The trick to getting extra crispy roasted potatoes is boiling them first with a bit of baking soda. Adding the baking soda to the water enables the potato's pectin to break down. This, in turn, pulls the starch to the potato's surface, producing uniform browning and giving the potatoes a delicious crispy exterior. Next, the potatoes are seasoned and then baked in rosemary-infused olive oil until they are golden brown and crispy.
Why won't my roast potatoes go crispy?
The potatoes will not crisp up if the potato water content isn't cooked off. If the potatoes still contain water, they will steam instead of crisp up.
Why do you soak potatoes in water before cooking?
Soaking potatoes in cold water eliminates some of the excess starch. Starch in excess can prevent the potatoes from cooking evenly. In addition to this, excess starch also gives the potato's exterior a sticky or gummy texture. When soaking potatoes in water, make sure you use cold water. Hot water will activate the starch, making it that much harder to extract the starch from the potatoes.
Should you peel potatoes for roasting?
Peeling potatoes for roasting is optional. Potato's skin contains lots of fiber and nutrients. Therefore, if the potato skins are in good condition, you do not have to peel them.
What temperature should I cook roast potatoes?
Set your oven to a temperature between 410 °F and 425 °F. However, do not set the oven's temperature too high, or the potatoes will burn.
Ingredients
2 pounds Yukon Gold Potatoes, peeled, cut into 1/2-inch pieces
1/4 teaspoon Baking Soda
1/3 cup Olive Oil
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/2 teaspoon Smoked Paprika
1 teaspoon Salt
4 sprigs of Fresh Rosemary
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