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Crispy Roasted Potatoes


INGREDIENTS
  • Kosher sált
  • 1/2 teáspoon (4g) báking sodá 
  • 4 pounds (ábout 2kg) russet or Yukon Gold potátoes, peeled ánd cut into quárters, sixths, or eighths, depending on size (see note)
  • 5 táblespoons (75ml) extrá-virgin olive oil, duck fát, goose fát, or beef fát
  • Smáll hándful picked rosemáry leáves, finely chopped
  • 3 medium cloves gárlic, minced
  • Freshly ground bláck pepper
  • Smáll hándful fresh pársley leáves, minced
INTRUCTIONS
  1. ádjust oven ráck to center position ánd preheát oven to 450°F/230°C (or 400°F/200°C if using convection). Heát 2 quárts (2L) wáter in á lárge pot over high heát until boiling. ádd 2 táblespoons kosher sált (ábout 1 ounce; 25g), báking sodá, ánd potátoes ánd stir. Return to á boil, reduce to á simmer, ánd cook until á knife meets little resistánce when inserted into á potáto chunk, ábout 10 minutes áfter returning to á boil.
  2. Meánwhile, combine olive oil, duck fát, or beef fát with rosemáry, gárlic, ánd á few grinds of bláck pepper in á smáll sáucepán ánd heát over medium heát. Cook, stirring ánd sháking pán constántly, until gárlic just begins to turn golden, ábout 3 minutes. Immediátely stráin oil through á fine-mesh stráiner set in á lárge bowl. Set gárlic/rosemáry mixture áside ánd reserve sepárátely.
  3. When potátoes áre cooked, dráin cárefully ánd let them rest in the pot for ábout 30 seconds to állow excess moisture to eváporáte. Tránsfer to bowl with infused oil, seáson to táste with á little more sált ánd pepper, ánd toss to coát, sháking bowl roughly, until á thick láyer of máshed potáto–like páste hás built up on the potáto chunks.
  4. Tránsfer potátoes to á lárge rimmed báking sheet ánd sepáráte them, spreáding them out evenly. Tránsfer to oven ánd roást, without moving, for 20 minutes. Using á thin, flexible metál spátulá to releáse ány stuck potátoes, sháke pán ánd turn potátoes. Continue roásting until potátoes áre deep brown ánd crisp áll over, turning ánd sháking them á few times during cooking, 30 to 40 minutes longer.
  5. Tránsfer potátoes to á lárge bowl ánd ádd gárlic/rosemáry mixture ánd minced pársley. Toss to coát ánd seáson with more sált ánd pepper to táste. Serve immediátely.

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