Key Takeaways
• The cooks agree: Parboiling then ensures shocking and drying potatoes that it ensures crispy outdoor areas.
• Crush or shake the potatoes to create crispy, rugged parts in front of the roast.
• Fry over strong heat with a single -layer distance.
You say you can measure the talent of a cook after how well he cooks an omelet, but I think you can tell much more about a cook about how to cook the modest potato. Potatoes are an empty slate from which a cook can express its culinary creativity and technical skills, and the best chefs have a way to make the simple strength appear on the beyond – crispy and yet fluffy and perfectly seasoned.
So I talked to six chefs to learn their secrets for roasting crispy potatoes, and they all gave me the same advice.
The cooking cheese
Simply recipes / Ciara Kehoe
The best way to roast crispy potatoes, according to Köchen
Will says that crispy potatoes are his personal favorite. His secret to success? Cook the potatoes before roasting them. “I start by cooking baby potatoes or fingerlings that are only shy. After cooking, I immediately shocked them in an ice cream bath to stop the cooking process, and then dry them thoroughly.” From there he throws the potatoes in olive oil, salt and black pepper before roasting them at 450 ° F so that they can develop “a beautifully crispy, golden brown exterior”.
Peter notes that it is essential to be an unnecessary additional step before roasting. “Dive the potatoes in a saucepan for five minutes for five minutes, remove excess strength and accelerate the Bratze period,” he says, stating that it is important to ensure that the potatoes are on the roast pan in a single layer. “Do not displace the pan because there is not enough heat circulation and dampen the potatoes instead of roasting.”
This boiling process creates a “soft, fluffy interior,” says chef Derek. It gives his potatoes beef for additional taste before roasting them in an oven from 360 ° f to 400 ° F. “This method guarantees a perfect balance between crispy and fluffy in every bite, which makes it an ideal side dish for every meal.”
And chef Alex gives salted water a teaspoon of baking powder before cooking Russet potatoes. This tip, supported with science, increases the alkality of the water, which further shreds the outer edges of the potatoes and gives them a crispy texture when roasted.
Smart tip: beat this potato together
In addition to cooking and cooling the potatoes, chef Kevin adds one step before roasting – the potatoes. “This smashed it, she gives him more surface and small corners and angles so that it is crispier.”
If Smashing is not your thing, you can give your potatoes a good shaking, says chef Bryan. He contributes potatoes, cools them completely and then places them in a covered bowl, which he shakes well to create particularly rugged parts that are perfectly cracked in the oven.
