The Best Crispy Roast Potatoes Ever


Thanks @seriouseats...The best crispy roast potato ever, even #vegan and #glutenfree..... not these though 😁 as we decided to cook them Hungrywon's style in applewood bacon fat, herb melody, a crispy 🥓garnish and a fried huevo on top!


✅ The trick is to salt you water and also add some sodium bicarbonate (ie baking soda) to your boiling water. Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch.


✅ We altered a bit for more flavor and for smokiness from the bacon, but if you use a good avocado or olive oil, you can keep this completely vegan, and gluten free!


✅Use Yukon GOLD potato, as they are best for this method of par cooking/roasting in the oven, and cut them into LARGE pieces for contrast of creamy insides and crispy crackling outside. My rule is generally 2-3 inch size (generally cut once horizontally, larger ones a few more times).


✅ We render down our bacon first, but speed up the process by thinly slicing it first…this bacon was actually frozen mins before we started :)


👹Infusing your cooking oil with shallots and garlic, parsley, rosemary, thyme and oregano adds layers of and depths of flavor!


Ingredients:

* Kosher salt

* 1/2 teaspoon (4g) baking soda

* 4 pounds Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size

* 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat, we used bacon fat.

* Small handful picked rosemary leaves, and dried oregano and thyme, finely chopped

* 3 medium cloves garlic, minced

* Freshly ground black pepper

* Small handful fresh parsley leaves, minced

* Frozen bacon, 5-7 slices, thinly sliced


Recipe:


Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). 


Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.


Meanwhile, using medium high heat sear your bacon in a separate sauce pan, until the fat fully renders, leaving you with oil, strain out bacon bits and reserve.

Combine oil, garlic, thyme  and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set herby mixture aside and reserve separately.


When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.


Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.


Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

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