It’s always disappointing when the potatoes are not crispy when you go to a restaurant for dinner. They just browned them a little around the edges or fried them again. And if you try this dish, you will be disappointed. So let’s make crispy potatoes in the oven.
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Thanks to this recipe, you will never order this dish at a restaurant again. Crispy potatoes, that’s why they’re called that, because they should be crispy on the outside and fluffy in the middle.
How to make crispy baked potatoes
We start by boiling potatoes in a large amount of water for about 8–9 minutes. This may seem like boiling the potatoes too long, but this way you get extra fluffy edges that will crisp up later in the oven.
Drain the potatoes in a colander and give them an excellent shake, so they look like they’re about to fall apart.
Place the boiled potatoes in the hot oil in the oven for 30–35 minutes, turning once or twice, until the potatoes are golden brown.
Sprinkle with Maldon salt and add a few sprigs of thyme and enjoy a delicious meal.
Maldon salt – has been mined in the Maldon area, Essex County, southeast England since the end of the 19th century. It is a finish that is used only for ready meals. And although its price is significantly different from the usual one, it is worth it and should be in every kitchen.
Potatoes in the oven can be a main dish, that is, the main dish can be eaten with various sauces, or become part of dinner.
How to make roast potatoes crispy
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Crispy potatoes in the oven
A perfectly fried potato should be fluffy on the inside and crisp on the outside
- Potatoes – 1 kg.
- Lard – 120 gr. (For a vegetarian version, use vegetable oil)
- Salt – 1 tsp. (It is preferable to use Maldon salt*)
- Fresh thyme (leaves) – 1 tbsp. L
Preheat the oven to 220C.
Peel the potatoes and cut them into pieces about the size of a ping-pong ball (about 5 cm across).
Place in a saucepan and cover with cold water. Put on the stove over high heat and bring to a boil, then reduce the heat and cook for 8–9 minutes** – until the edges soften.
Meanwhile, place the lard or (if using beckon/vegetable oil) in a large roasting tin and place in the oven for 10 minutes until hot.
Drain the potatoes in a colander and shake them well (in the same colander) so that the edges become loose.
Don't worry if a few falls apart and look too fluffy. The fluffier they are, the better they will absorb fat and the crispier they will be.
Carefully place the potatoes with tongs in a baking dish with hot fat. Turn them once to coat with fat, then place in the oven.
Cook for 30–35 minutes. Turning once or twice during the last 15 minutes of cooking, until golden brown and crisp.
Flipping once or twice during the last 15 minutes of cooking.
Your potatoes will be golden brown with a crispy crust.
Remove from the roasting tin and serve sprinkled with salt and a few fresh thyme leaves.
*Maldon salt has been mined in the Maldon area of Essex in southeast England since the end of the 19th century. Maldon salt is a finishing salt, not a base salt, which is what sets it apart from table, sea and other salts you may have in your cupboard. When you sprinkle salt on chicken or vegetables before roasting, you are using table salt to season the food while it is cooking. But finishing salt is used to season dishes at the end of cooking, not at the beginning.
**8-9 minutes may seem like a long time to boil potatoes, but only after that time will the potatoes be done and soft around the edges. This allows it to loosen a lot when shaken. Thanks to this, the potatoes will become extremely crispy in the oven.
Serving Size4 servings
Amount Per Serving Calories 279Saturated Fat 5gUnsaturated Fat 15gCholesterol 151mgSodium 606mgCarbohydrates 31gFiber 6gProtein 6g
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