The secret to these deliciously crusty potatoes is the pre-oven boiling in a salted and seasoned liquid. The potatoes not only absorb flavor and salt, but more importantly the surface of the potato cooks, which is what forms the great crunchy texture in the oven.

"Special" Roasted Potatoes

yellow potatoes, halved

rosemary

garlic, whole, peeled, bruised

bay leaves

salt

olive oil

cayenne pepper

kosher salt

Place potatoes in a large pot with water. Bruise the rosemary with the dull side of a knife blade and place in the pot. Add garlic, bay leaves, and salt. Bring to a boil; simmer for 5 minutes. Drain; let potatoes air dry.


Preheat oven to 375 degrees F (190 degrees C).


When potatoes are thoroughly dry, transfer them back to the pot. Drizzle with olive oil, cayenne pepper, and a pinch of salt. Stir to coat. Transfer potatoes to a rimmed sheet pan. Bake until potatoes are golden brown and crusty, and the flesh is creamy and soft, about 35 to 45 minutes, depending on the size of the potatoes.


Was searching for a technique more than a recipe. This is great. I haven't had much success with recipes that instruct you to roast raw potatoes for a long time at high heat. That method usually yields a dry result. I boiled the potatoes completely before roasting them. I also increased the temp to 400 to get proper browning. Next  time, I need to remember to cut them in shapes with high surface area to volume, like thick slices or thin wedges, for maximum crispy area.

These were awesome. I used russet potatoes and cut them in quarters and since I don't have fresh rosemary I subbed about a teaspoon of dried instead. I was looking for something with flavor that was lower in fat and this is perfect.

Fantastic! These were soooo easy to make and super crispy, flavorful and delicious.  I will def be making these often~YUM!!!!! Thanks for sharing. :)

I have been looking for this kind of recipe for years, works great! So easy, too.

I cannot believe what a difference this method makes! Turned out absolutely perfect on my first try. The only way I'll ever roast potatoes from now on. Thanks!

One of my favorite potato dishes! I used minced garlic instead of garlic cloves because I didn't have any and it worked fine. I would definitely add more spices (rosemary thyme etc) next time I make it. Perfectly crispy on the outside it's a winner in my family!

I made a couple changes to the recipe. I used dried rosemary as I didn't have fresh. I crushed the garlic cloves a bit just to get more flavour out of them. After tossing the potatoes in the oil I added some garlic powder and onion powder to taste. Had some friends over for dinner and this is the first time I ran out of potatoes. They were a smash hit.

This is a very good recipe. I added paprika. I will keep it and use it regularly. I cut the potatoes to create more surface area as a review I read suggested so we could have more crunch. Perfect results.

Good texture and everything.  Next time I will add some more spices in the stirring part of the recipe.

See a boil-and-roast method for making beautiful, crispy roasted potatoes.

"special" roasted potatoes

Servings: 6

Cost: $4.17 /serving

Author : Chef John

Ingredients

Instructions

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