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You’ve been salting your baked potatoes wrong all along.
Potatoes are a popular side dish that can be prepared in a number of delicious ways. One popular method is roasting, which involves tossing potatoes with oil, spices, and herbs and baking them in the oven. While this approach can yield tasty results, there are some additional tips and techniques that can take your roasted potatoes to the next level of flavor and crispness.
The Importance of Ingredients
When it comes to roasting potatoes, the choice of ingredients can greatly affect the final result. Garlic and herb-infused oil or animal fat, such as chicken or duck fat, can add a rich and flavorful dimension to your potatoes. In addition, using plenty of salt and freshly cracked black pepper is essential to seasoning potatoes to perfection. While any type of salt will do, kosher salt is often preferred.
The technique for crispiest potatoes
There are a few key techniques to follow for perfectly crispy oven-roasted potatoes:
Parboiling the potatoes
Parboiling potatoes before roasting is an important step in ensuring even cooking. This involves partially cooking the potatoes until they are just tender. Parboiling helps to break up the surface of the potatoes, resulting in a larger surface area and crispness when roasted.
Mashing the potatoes
After parboiling, gently mash the potatoes to create small nooks and crannies on their surface. These irregularities enhance the crispiness of the potatoes when baked in the oven.
Chilling the potatoes
Once the potatoes have been parboiled and lightly mashed, it is best to chill them in the refrigerator before roasting. Chilling will remove the moisture from the potatoes, resulting in a crisper exterior.
Timing of salting
An important tip for the crispiest roasted potatoes is to salt them after they are cooked. Salt draws moisture from the inside of the potato to the surface, which can interfere with the desired crispness. Salting the potatoes after they are baked ensures that they retain their crisp texture.
The ultimate crispy baked potato
By following these techniques and tips, you can create the ultimate crispy roasted potatoes that will impress your family and guests. The combination of parboiling, mashing, chilling and timing the salting process results in potatoes that are crispy on the outside and creamy on the inside.
The next time you’re in the mood for a tasty and irresistible potato side dish, try this method. With these expert tips, you can achieve restaurant-quality roasted potatoes right in your own kitchen. Not only are they perfect for everyday meals, but they also make a fantastic addition to any holiday feast.
So say goodbye to mediocre roasted potatoes and up your culinary game with these simple, yet game-changing techniques. Your taste buds will thank you!
FAQS
Can I use any type of oil to fry potatoes?
Yes, you can use any type of oil to roast potatoes. However, oils infused with garlic and herbs or animal fats such as chicken or duck fat can add an extra layer of flavor.
Why is parboiling important when roasting potatoes?
Parboiling potatoes ensures even cooking and helps to break down the surface, resulting in increased crispness when roasted.
Should I mash the potatoes completely or just a little?
You should mash the potatoes after parboiling. This creates little nooks and crannies on the surface, which increases crispiness.
Why should I refrigerate the potatoes before frying?
Chilling the potatoes in the refrigerator after parboiling will remove the moisture, resulting in a crisper exterior when roasted.
When should I salt my roasted potatoes?
It is recommended that salt be added to roasted potatoes after they are cooked. Salting them before roasting can draw moisture to the surface and prevent the desired crispness.
Can I use another type of salt instead of kosher salt?
Yes, you can use any type of salt to season roasted potatoes. However, kosher salt is often preferred for its texture and ability to adhere well to the potatoes.