Are you a huge breakfast potato critic like me?
True or false: Potatoes should always have a crisp to them and when they don’t it’s just really sad.
Okay, so we agree.
After too many un-crispy potatoes, I had to find out how to make my own epic potatoes.
So, what’s the secret to perfectly crisp potatoes?
The secret is….
Boil potatoes in water first, until they’re fork tender.
Thennnn roast them.
Yes, it’s another step to boil them and then put them in the oven. . . but they come out really crispy and it’s just worth it.
Boiling them first helps them absorb some more of the oil or butter and crisp up so nice.
Once you get it, I’m sure you’ll feel like you can open your own breakfast spot too.
Here’s my simple recipe. It’s less about the recipe and more about the boiling technique. So, remember BOIL YOUR POTATOES FIRST!
…and salt. Most people don’t salt their potatoes enough.
Perfect Roasted Potatoes
Ingredients (for 3-4):
- 1 lb. small potatoes, any kind you like
- 2-3 Tbsp. oil or butter, or combo
- Salt and pepper to taste
Directions:
- Place WHOLE potatoes in a pot and cover them with just enough water to submerge them. Bring it to the boil. Add a generous amount of salt like 2 Tbsp. Keep at a medium boil for 20-30 minutes or until fork tender. Don’t overdo it or they fall apart.
- Preheat the oven to 425.
- When they are fork tender drain the water and let them air dry a couple minutes. (they should be soft enough to eat at this point. You can even do this step the night before and they will get even crispier from drying in the fridge.) When they are cool enough to touch, halve or quarter them. This is a crucial step. The more edges they have the crispier they get.
- Toss the cut potatoes on a baking sheet with oil or butter and salt and pepper to taste. Add some garlic powder if you want to get crazy. (Potatoes tend to need a good amount of salt so taste them to be sure.) Make sure the potatoes are not too crowded and are spread on a single layer so they don’t steam.
- Bake them in the oven for 30-40 minutes (longer is usually better), tossing them halfway through. They are done when they are golden and crispy.
