Crispy Roasted Potatoes
The best crispy roasted potatoes recipe is a simple two-step affair! Steamed then roasted, your potatoes will be impossibly tender inside and shatteringly crisp outside.
Servings: 4
Calories: 246kcal
Ingredients
Instructions
Steam the potatoes
- Preheat your oven to 212°F/100°C, steam setting (100% humidity). If you don't have a steam oven, you can either steam in a stovetop steamer or boil your potatoes instead.
- Peel your potatoes if you want to (although you certainly don't have to - I actually love a roasted potato with skin!). Depending on the size of your spuds, cut them in halves or quarters - you want each piece to be roughly 1.5-2 inches (4-5cm) in diameter.1 lb potatoes
- Put the potatoes in a single layer in a stainless steel pan or roasting dish and put the pan into your steam oven oven. Steam for 30 minutes, until they're very tender when pierced with a knife (if you're boiling instead of steaming, they will only need around 15 minutes cooking time).
Roast the potatoes
- Remove the steamed potatoes from the oven and change the setting to 350°F/180°C, convection setting (no steam).
- While the oven heats, drain the potatoes of any water and return them to the dish. Give them a good shake around to crush the edges slightly, this helps make them extra crispy later.
- Pour the oil over the shaken-around potatoes and season with the salt. Toss to make sure the potatoes are well-coated.1/3 cup olive oil, 1 1/2 teaspoons fine salt
- Return the pan to the hot oven and roast the potatoes for 45 minutes to an hour, until they're golden, crisp and crunchy on the outside. You can give them a stir towards the end of cooking, but don't be tempted to do so until they've formed a really good crust, or you'll lose all the crunchy bits to the bottom of the pan!
- If you dare, season the potatoes with extra flaky salt, then pile them into a warmed bowl and serve.
Video
Notes
- These are quite forgiving when it comes to timing. If you're making other parts of a meal and your potatoes are done too early, just lower your oven temperature to 300°F/150°C and leave them there. They'll be fine for another 20-30 minutes while the rest of the meal comes together. Or, pull them from the oven and keep them somewhere warm for up to a couple of hours. Then reheat at your roasting temperature for 10 minutes before serving.
- Duck fat potatoes are a really special treat - if you can get some, use it in place of the olive oil for an amazing, savory depth of flavor.
Nutrition
Calories: 246kcal | Carbohydrates: 20g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 879mg | Potassium: 478mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 22mg | Calcium: 14mg | Iron: 1mg
