"Roasted potatoes are one of the easiest and most versatile side dishes that you can make. But despite their simplicity, there are numerous mistakes people make when preparing them that can result in a less-than-optimal texture. If you're shooting for a perfectly golden-brown exterior with a crunchy skin and soft interior, you'll want to follow one potato roasting hack in particular: Drying the potato pieces after you wash them and before you roast them."
"However, you'll want them to par-boil (which is different from blanching) to wash away the excess starch. Forgetting to remove any residual moisture or steam would be a big mistake, as the starch would cause the potatoes to come out slimy rather than crispy. With your par-boiled potatoes ready, you'll want to pop them in a colander and cover them with a clean towel."
"Besides removing any leftover moisture from the par-boiling process, you may also want to try some other foolproof methods to ensure crispy roasted potatoes. Once you've dried your potatoes, always be sure to layer them on your baking sheet in a single layer, as you don't want them to steam (again, too much moisture can cause mushiness). If this means using multiple sheet pans instead of precariously stacking them on a single one, then so be it."
Par-boiling potato pieces before roasting removes excess starch and prevents a slimy, mushy texture. Drying par-boiled potatoes thoroughly — for example by draining in a colander and covering with a clean towel — allows water to drain and skins to dry; potatoes can be par-boiled and refrigerated overnight before roasting. Arrange dried potatoes in a single layer on baking sheets to avoid steaming; use multiple pans if necessary. Adding a small amount of baking soda to the par-boil water breaks down pectin and helps draw starch to the surface, promoting a rough exterior that browns and crisps better.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]