Crispiest Roasted Potatoes (Ina Garten)
Crispiest Roasted Potatoes are EPIC! Unbelievably crispy! The crispiest ones I’ve ever had…. and without any frying. Thank you Ina! We wolfed these babies down in no time. Can’t wait to make them again…and again.
Ingredients
You’ll notice there are very few ingredients in the recipe – just oil, potatoes, kosher salt, and parsley. It’s amazing, almost magical, what can happen with so few ingredients!
Prepping and Air-Drying the Potatoes
Bring a large pot of water (approx. 3 quarts) with 2 tablespoons kosher salt to a boil. It’s a lot of salt but potatoes need a lot of seasoning. After peeling and dicing the potatoes, add them to the pot. Allow the water to return to a boil and then lower the heat and simmer for 8 minutes. Drain potatoes in a colander and place them back in the pot. Put the lid on and give the pot a couple of good shakes to rough up the edges of the potatoes. (This helps create more surface area for browning and crisping!) Gently transfer the potatoes in a single layer to a baking rack placed over a sheet pan lined in foil, parchment, or wax paper (for easier clean up!). Set aside and allow potatoes to dry for at least 15 minutes. (If they sit longer, that’s fine.) This is an important part of the recipe…dry potatoes=crispy potatoes!
Prepping the Sheet Pan and Cooking the Potatoes
While the potatoes are air-drying, pour the oil onto another sheet pan making sure to distribute the oil. Place pan in the 425 degree preheated oven for 5 to 7 minutes, until the oil is nice and hot. Carefully transfer the potatoes onto the sheet pan using a large spoon or spatula and toss them lightly to coat each potato with the hot oil. Lower the oven temperature to 350 degrees. Roast for 45 minutes and up to one hour depending on the size of your dice. Allow potatoes to cook for 1/2 hour before beginning to turn them occasionally with tongs or a spatula. The potatoes are done once they are golden brown and crisp on the outside and tender and creamy inside.
Crispiest Roasted Potatoes
Add the chopped parsley and generously season with kosher salt. If you have flakey sea salt at home, even better. Transfer to a serving platter and serve hot.
Crispiest Roasted Potatoes (Ina Garten)
Ingredients
- 2 tablespoons Kosher salt plus more for seasoning
- 3 pounds Yukon Gold potatoes (approx 6 large or 10 medium sized potatoes) peeled and 1½ to 2-inch diced, I prefer the smaller dice
- 1/3 cup canola or vegetable oil olive oil can also be used (See NOTES below)
- 1 tablespoon parsley rough chopped
Instructions
- Preheat the oven to 425 degrees.
- Bring a large pot of water (approx. 3 quarts) with 2 tablespoons kosher salt to a boil. It's a lot of salt but potatoes need a lot of seasoning. Add the potatoes to the pot. Allow the water to return to a boil and then lower the heat and simmer for 8 minutes.
- Drain potatoes in a colander and place them back in the pot. Put the lid on and give the pot a couple of good shakes to rough up the edges of the potatoes. (This helps create more surface area for browning and crisping!) Gently transfer the potatoes in a single layer to a baking rack set over a sheet pan lined in foil, parchment, or wax paper (for easier clean up!). Set aside and allow potatoes to dry for at least 15 minutes. (If they sit longer, that’s fine.) This is an important part of the recipe…dry potatoes=crispy potatoes!
- While the potatoes are air-drying, pour the oil onto another sheet pan making sure to distribute the oil. Place pan in the preheated oven for 5 to 7 minutes, until the oil is nice and hot. Carefully transfer the potatoes onto the sheet pan using a large spoon or spatula and toss them lightly to coat each potato with the hot oil.
- Lower the oven temperature to 350 degrees. Roast for 45 minutes to one hour. Allow potatoes to cook for 1/2 hour before turning them occasionally with tongs or a spatula. The potatoes are done once they are golden brown and crisp on the outside and tender and creamy inside.
- Add the chopped parsley and generously season with salt. If you have flakey sea salt at home, even better! Then transfer potatoes to a serving platter. Serve hot.
Notes
Recipe from Ina Garten (Barefoot Contessa) and slightly modified by me.
If you like this recipe, you may also like these GFchow recipes. Crispy Olive Oil-Baked Potatoes, Smashed Thyme Potatoes with Aioli and Balsamic Syrup, and Brazilian Cheese Rolls with Herb Butter.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Did you send me the crispy potatoes recipe because I told you I roasted canned potatoes?
Ha! I didn’t but now that I think about it, I should have!! Try these potatoes, you’ll love ’em!