Have you ever wondered why your roast potatoes don’t end up like those in magazines or cooking shows? Well, let me share some tips and tricks that will leave you with super crispy and crunchy roast potatoes for any big occasion.
- 1 kilogram Potatoes, cut into 1-inch-thick cubes
- 3 tablespoons Vegetable oil or as needed
- Salt and pepper
- 1-½ tbsp Finely chopped fresh rosemary
Preheat the oven to 200°C (390°F).
Get a pot of salted water. Add the potatoes, bring the water to a boil and boil the potatoes for about 4-5 minutes. Drain.
Preheat a nonstick skillet over medium-high heat. Add about 1-2 tablespoons of oil. Add the potatoes and sauté for about 2 minutes, stirring occasionally. (If you need to fry potatoes in several batches, please do so.)
Once the potatoes are lightly browned and have developed an outer layer, transfer the potatoes to a large bowl. Add a pinch of salt, pepper, rosemary and if you think the potatoes could use a little more oil, add a light drizzle.
Transfer the potatoes to a large baking sheet lined with parchment paper. Make sure the potatoes are in a single layer with space around each piece. Place in the oven and roast for 40 to 45 minutes. Serve as soon as they are cooked.