Exceptionally Crispy, Crackly Potatoes
Roasted potatoes are a trusted staple side dish, but Exceptionally Crispy, Crackly Potatoes take things to the next level! These are hyper-charged roasted potatoes, made irresistible by two simple but powerful techniques. The first is a cornstarch “pudding”—just cornstarch and water microwaved until thick—which creates a glossy coating that delivers maximum crispiness. The second is a smart two-step cooking method all accomplished on one baking sheet; the potatoes are first covered in foil to steam until tender, then uncovered and roasted until deeply crisp and crackly.
Jump to RecipeIngredients
Organize the ingredients – cornstarch, water, small potatoes, kosher salt, black pepper, non-stick spray, and olive oil.
Making the Cornstarch Pudding
Place 2 tablespoons cornstarch and 1/2 cup cold water in a large glass bowl, large enough to eventually fit all of the potatoes. Place bowl in the microwave and heat in 20 second increments, whisking the cornstarch and water together after each increment. The mixture will start out very liquidy for the first 60 seconds and will eventually thicken to a white pudding-like consistency. This will happen after 1 minute 20 seconds but may take as long as 2 minutes, depending on your microwave.
Prepping the Potatoes
Cut potatoes in half (if potatoes are on the larger side, you may want to cut them into quarters). Once the cornstarch pudding-like consistency is achieved, place the potatoes into the bowl and thoroughly combine by either using your hands or a large spoon.
Cooking the Potatoes
Preheat oven to 425 degrees. Spray the baking sheet with non-stick spray (using the spray is an important step to achieve the ultimate in crisp potatoes) and then add 2 tablespoons of olive oil to the baking sheet. Place potatoes cut-side-down onto the baking sheet. Cover potatoes with foil. This allows the potatoes to steam until tender and creates a lovely, soft interior texture. Transfer baking sheet to the middle rack of the oven and cook for 15 minutes. (If your potatoes pieces are on the larger size, cook them covered with foil for 20 minutes.) Remove the foil and continue cooking for an additional 20 minutes. Cooking the potatoes uncovered is where the crisping happens. Now it’s time to season the potatoes…it can be as simple as kosher salt and ground pepper or you may want to experiment with herbs, spices and/or fresh garlic. Once the seasoning has been added, use a spatula to give the potatoes a bit of a tossing, place baking sheet back in the oven and cook for another 10 minutes, until. Total cooking time is 45 minutes.
Exceptionally Crispy, Crackly Potatoes
Place potatoes on a large bowl, plate or platter and serve as is or pair with an aioli sauce as I did.
Exceptionally Crispy, Crackly Potatoes
Ingredients
- 2 tablespoons ccrnstarch
- 1/2 cup cold water
- 1 1/2 lbs of small round potatoes your favorite kind, cut in half (if potatoes are on the larger side, you may want to cut them into quarters)
- 1 teaspoon kosher salt more or less to taste
- 1/2 teaspoon black pepper more or less to taste
- Non-stick spray
- 2 tablespoons olive oil
Instructions
- Preheat oven to 425 degrees.
- Place 2 tablespoons cornstarch and 1/2 cup cold water in a large glass bowl; large enough to fit all of the potatoes.
- Place bowl in the microwave and heat in 20 second increments, whisking the cornstarch and water together after each increment. The mixture will start out very liquidy for the first 60 seconds and will eventually thicken to a white pudding-like consistency. This will happen after 1 minute 20 seconds but may take as long as 2 minutes, depending on your microwave.
- Once the pudding-like consistency is achieved, place the potatoes into the bowl and thoroughly combine by either using your hands or a large spoon.
- Next, spray the baking sheet with non-stick spray (using the spray is an important step to achieve the ultimate in crisp potatoes) and then add 2 tablespoons of olive oil to the baking sheet.
- Transfer potatoes to the baking sheet, cut-side-down and cover securely with foil. Covering with foil allows the potatoes to steam until tender and creates a lovely, soft interior texture.
- Place baking sheet on the middle rack of the oven and cook covered for 15 minutes. If your potatoes pieces are on the larger size, cook them covered with foil for 20 minutes.
- Remove the foil and continue cooking for an additional 20 minutes. Cooking the potatoes uncovered is where the crisping happens.
- Now is the time to season the potatoes…it can be as simple as kosher salt and ground pepper or you may want to experiment with herbs, spices and/or fresh garlic.
- Once the seasoning has been added, use a spatula to give the potatoes a bit of a tossing, place back in the oven uncovered and cook for another 10 minutes. Total cooking time is 45 minutes.
- Place potatoes in a large bowl, plate or platter and serve as is or pair with an aioli sauce as I did. See NOTES section below for an aioli recipe.
Notes
Recipe is from America’s Test Kitchen and re-posted on Instagram by Food52.
If you like this recipe, you may also like these other GFchow recipes. Crispiest Roasted Potatoes (Ina Garten), Smashed Thyme Potatoes with Aioli and Balsamic Syrup, and Crispy Olive Oil-Baked Potatoes.
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.
Theses potatoes are the best – crispy on the outside and tender on the inside – paired with aioli sauce.
Just made the banana bread and got rave reviews from the family. Can’t wait to try this new one that you just posted