How do i cook crispy roast potatoes?
Ah, there’s a secret. After you have cut the potatoes into the size you want, boil them for about 5 minutes, maybe a bit more for whole or half potatoes. I cut them into smaller pieces because the crunchy outside is the best part. You’ll see the edges get transparent. When about 1/8 inch is transparent, take them out of the water, put them in a pan which is big enough for them to not be crowded together, and baste them with butter or oil, or both. You don’t need a lot of the fat but you do need enough to cover all sides of each piece of potato. I highly recommend using at least part butter, it crisps better and gives flavour. Bake them at 325 to 350F, basting again a few times(a brush is very useful), turning them over once or twice, until they’re as crispy as you like. It will take around 30 minutes to an hour, depending how big the pieces are and how hot your oven is. Don’t worry if they seem to stick a bit at first. They will unstick as they cook, but if you turn them over too early
