Crispy baked potatoes in the oven
Origin of the recipe
We offer you a recipe for delicious rosemary roasted potatoes, perfect for any holiday or New Year's table. As simple as these potatoes may seem to prepare, there are a few small but crucial details that will give you the best roasted potato recipe. The combination of a crispy, aromatic crust and a soft, crumbly center—mmm, perfect!
What do you need for cooking?
Ingredients
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Potato
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Water
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Salt
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Baking soda
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Pink salt
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Rosemary
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Olive oil
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Grated Parmesan
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Black pepper
Kitchen utensils
- Knife
- Board
- Pot
- Baking tray
- Baking paper
Step-by-step recipe
Step 1:
Start boiling water.
Step 2:
Peel the potatoes.
Step 3:
Place the potatoes in cold water to remove excess starch from the surface.
Step 4:
Cut into medium-sized pieces, preferably equal in size.
Step 5:
Rinse the chopped pieces in cold water, then drain.
Step 6:
Add salt to boiling water and a teaspoon of baking soda to make the potatoes crispier when baked.
Step 7:
Place the potatoes in boiling water. Cook for about 8 minutes, or until you feel almost no resistance when testing with a knife.
Step 8:
Drain the water and shake the potatoes in a dry saucepan with the lid on to roughen the edges—this will help them crisp up better in the oven. Let them dry completely.
Step 9:
Place the potatoes on a baking sheet lined with paper.
Step 10:
Combine pink Himalayan salt (or any coarse salt), three sprigs of fresh rosemary and grind them together.
Step 11:
Drizzle the potatoes evenly with olive oil. Sprinkle the potatoes with rosemary salt, but not the sprigs themselves.
Step 12:
Sprinkle the potatoes with finely chopped Parmesan cheese. Season with pepper.
Step 13:
Mix well with your hands. Spread all the potatoes in a single layer, making sure the pieces don't touch.
Step 14:
Bake for 35 minutes in an oven preheated to 200 degrees.
Step 15:
Remove the dish from the oven and turn each potato over.
Step 16:
Place in the oven for another 5-10 minutes, until the potatoes are crispy on all sides.
Cooking tips
To ensure even baking, potatoes should be cut to approximately the same size and shape.
Adding a small amount of baking soda to boiling water will make the potatoes crispier and help them brown faster in the oven.
Some chefs recommend shaking the potatoes a few times in the pot they were boiled in after draining to soften the surface slightly. This will help the herb oil soak into the potatoes better, resulting in a firmer, more flavorful crust after baking.
Additionally, to ensure a crispy crust on each potato, place them in a large baking dish or on a shallow rack so that the potatoes cook on all sides.
Instead of olive oil, you can use a mixture of butter and vegetable oil in roughly equal parts. Some recipes recommend using animal fat (duck, pork, etc.).
