Crispy Roast Potatoes

Crispy Roast Potatoes

Crispy roast potatoes is a very delicious side dish that you can serve with any foods, in addition to making a wonderful winter meal. As most people, especially kids, love to eat crispy potatoes, yet frying is not healthy, this dish is a great option for enjoying a good health. The crispy roast potatoes are made from boiled potatoes that are seasoned, covered with a low amount of fat then roasted in the oven.

Ingredients:

– 1 kg of potatoes, peeled and cubed.
– 2 tbsp of white vinegar.
– ½ cup of duck fat “use ¼ if you want”.
– Salt, pepper and cumin.
– Fresh thyme.

Crispy Roast Potatoes

 

Cooking:

– First of all, you should boil the potatoes in water with salt and vinegar until the exterior is tender but the interior is still hard. You can test that with a knife or fork by poking or cutting a cube; it should show resistance when being cut. The boiling process may take around 5 minutes on high heat.
– Drain the potatoes and transfer them to a baking sheet while the oven is being heated to 500 F. If you have a big oven, then adjust and lower and upper racks in place, so that you can divide the potatoes into two sheets then change their place to roast the potatoes at bottom and top evenly.
– While the oven is being heated, toss the duck fat on the potatoes while they are still hot, to ensure that all get well covered with fat.
– Season with salt and pepper then add the fresh thyme and keep tossing with a large spoon until the potato exterior shred a bit and mix with the duck fat, covering the potatoes with a creamy layer.
– Transfer half the potatoes in another sheet, so that there are spaces left between the potato cubes when you spread them in the sheets.
– Put the potatoes in the oven and bake until the cubes in the lower sheet get roasted and crispy at the bottom, and those in the upper one look the same from top.
– Change the sheet places and continue roasting until all are golden and crispy then take the sheets out of the oven and keep them exposed to the air, so that they crisp more. Don’t cover the potatoes or they will become tender and your work will go in vain.

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