How to Make the Perfect Crispy Roasted Potatoes
- 1.6 kg potatoes ((I used 1 bag))
- 150 g butter
- 1/3 cup oil ((preferable avocado, sunflower, or olive))
- salt and pepper to taste
- 3 sprigs of time
- 1
First, peel, cut, and wash potatoes.
- 2
Next, bring water to boil in a pot as you cut potatoes into about 4 to 6 cubes each.
- 3
Then, add potatoes into boiling water for about ten minutes.
- 4
Now, you want to preheat your oven to 220 degrees Celsius. In a sheet pan, add the butter and oil and put into the oven so the butter can melt.
- 5
Once you remove the parboiled potatoes, pour into a sieve and shuffle and moving the potatoes up and down until the potato gets flaky and crumby all around (it will have a shaven type look around the edges).
- 6
Then, pull out the sheet pan with the butter and oil, put the potatoes in it and, using a spatula, move potatoes around so that it’s all coated in the oil and butter mixture.
- 7
Next, spread the potatoes out flat, sprinkle salt and pepper to taste, and remove the leaves of 1 or 2 sprigs of rosemary off the stem and put them on the potatoes.
- 8
Finally, put the pan in the oven to bake for 45 min on 220 degrees Celsius until it gets nice and golden and crispy.
- 2