Crispy oven-roasted potatoes are probably the holy grail of side potatoes. Few folks like to deep fry food at home. But often oven-roasted potatoes are weak ersatz fries. Limp and flavorless, without any of the crispness of their deep-fried siblings, oven-roasted potatoes are usually a big fat fail. But these potatoes are a game changer. The potatoes are first par-cooked in the microwave (super easy) and then tossed in cornstarch so they develop a nice crispy coating in the oven. Don’t be scared by the amount of oil in the recipe. It’s necessary to get the potatoes super crispy.
Course Side Dish
Cuisine American
Keyword crispy, oven baked, potatoes, side dish
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 4
Calories 315kcal
Author Irvin
Ingredients
6tablespoonsolive oil
6clovesgarlicchopped
2teaspoonfresh rosemarychopped
3medium Russet potatoes
2tablespoonscornstarch
1 1/2teaspoonkosher salt
1teaspoonfresh ground black pepper
To finish
Sea salt
1teaspoonchopped fresh parsley
Instructions
Preheat the oven to 475ºF. Place the olive oil, garlic and rosemary in a large microwave safe bowl and cover with a large heavy plate or plastic wrap. Place in the microwave and cook on high for 1 minute. While the oil is heating up, peel the potatoes and cut them into 10 wedges each.
Once the potatoes are cut and the oil is heated, take bowl out of the microwave and carefully spoon about 5 tablespoons of the oil onto a rimmed baking sheet, leaving as much garlic and rosemary in the bowl (don’t worry if some gets onto the baking sheet). Tilt the pan left and right to spread the oil all over the bottom of the pan.
Place the potato wedges in the bowl with the remaining oil, garlic and rosemary. Toss gently to coat, then cover again with the large plate. Cook in the microwave for 3 minutes, gently stir and toss potatoes, and return to the microwave to cook for an additional 2-3 minutes, or until the edges of the potato wedges start looking a little translucent.
Once the potatoes are done, sprinkle the cornstarch, salt and pepper over the potatoes and gently stir to coat.
Place the coated potatoes on the baking sheet in a single layer. Bake in the oven for 20 minutes. Flip all the potatoes, making sure to move some of the lesser done potatoes to the edges, and some of the more browned potatoes to the center of the pan.
Bake an additional 10 to 20 minutes or until the potatoes are crispy brown. Sprinkle with more salt and chopped parsley and serve immediately.
Notes
Adapted from a Lottie & Doof recipe, which was adapted from a Cook’s Illustrated recipe.