Brand New Vegan
Serious Eats
LiveStrong
I don't remember where I first heard about this technique. I've read about it in a number of places actually. I make potatoes often and prepare them different ways. One of my go-to methods is cutting them into slices or chunks and baking them in the oven. I try not to use oil. As many times as I've done it, you'd think I knew the magic formula. No. But maybe adding the par-boiling step will be the answer. My first go at this method was using the Live Strong version. It was pretty successful, but I'm thinking the Serious Eats version might be even better. It's the version currently on this page.
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| Photo from Serious Eats - I hope to get my own photo soon! |
"Boiling your potatoes before you toss them into the oven helps the pieces develop a crispy outside coating. The boiling period also reduces the time you have to bake the potatoes to cook them completely and make them crispy. The potato pieces only need a short amount of time in the boiling water to get the cooking process started. Bite-sized pieces work best for this method of cooking. Use any type of potato to create the crispy side dish." - Livestrong
Why Parboiling Works
Large chunks of potato maximize the contrast between exterior and interior. Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch. Infusing the oil or fat with garlic and herbs gives the potato crust extra flavor. - Serious Eats
- Kosher salt
- pinch baking soda
- Potatoes - russet or Yukon Gold, peeled and cut into quarters, sixths, or eighths, depending on size (see note about potatoes types) I did not peel mine. I like the peel!
- extra-virgin olive oil I prefer to avoid oil and sauté in broth instead.
- 3 medium cloves garlic, minced
- GARNISH - Small handful fresh parsley leaves, minced
Spices and Herbs (The choice is yours, but here are some ideas) -
- Flour - some people use this as a base for the spice mix. You can also use corn meal, gluten free flour, oat flour or whatever. Not much is needed. A spoon or two will do. On the other hand, some people skip it altogether.
- rosemary and garlic
- paprika - smoked is good
- cajun mix or cayenne
- herbs de provence
- garlic powder, onion powder, paprika, and chili powder
- Freshly ground black pepper
Adjust oven rack to center position and preheat oven to 450°F (400°F if using convection).
Heat water in a large pot over high heat until boiling.
Add salt, 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, mix up a little olive oil or broth with spices and herbs. Note: If you like, you can sauté it all for about 3 minutes, especially if you are using fresh garlic.
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. *See humorous note about this at the bottom of the post!
Put the drained potatoes back in the pot. Add the spices and herbs. Don't stir. Put the lid on and shake the potatoes roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks and the spices have been incorporated. This shaking step should not be skipped!!! It's a game changer.
Transfer potatoes to a rimmed baking sheet and separate them, spreading them out evenly. Roast, without moving, for 20 minutes.
Use a spatula to release any stuck potatoes 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. A total cooking time of an hour seems to work just right.
Transfer potatoes to a large bowl and add garnish. Toss to coat and season with more salt and pepper to taste. Serve immediately.
NOTES ABOUT THE POTATOES
Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two.
The potatoes should be cut into very large chunks, at least 2 to 3 inches or so. For medium-sized Yukon Golds, this means cutting them in half crosswise, then splitting each half again to make quarters. For larger Yukon Golds or russets, you can cut the potatoes into chunky sixths or eighths.
I prefer purple potatoes because they are healthier.
See articles from these sources: NutritionFacts and Healthy Hubb
FUNNY - I wasn't sure if I was cooking or doing a science experiment the first time I tried this recipe with purple potatoes. The par-boiling step includes a bit of salt and baking powder. The outside of purple potatoes are a deep purple, the inside a little lighter. When it was time to drain the potatoes, I was shocked to see the insides had turned a vivid green!!! I continued on with the recipe, adding spices and baking. During the baking process, the insides turned purple again. I'm glad I took the photo because if I tired to tell anyone what happened, they might just think it was time to begin looking at "special" homes for me.