https://www.copymethat.com/r/iJ9X4cCjs/crispy-roasted-potatoes-par-boil-then-ro/
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2024-05-19 05:15:10
Crispy Roasted Potatoes (Par-Boil Then Roast)
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Ingredients
- 2 lbs. small potatoes like red, yukon gold, fingerling~ I used leftover crawfish boil potatoes
- 3 tablespoon Olive oil
- Salt~ not necessary for crawfish potatoes
- 1 onion sliced thick
- Couple toes garlic
Steps
- Preheat the oven to 450F.
- If you don’t have crawfish potatoes start with step 1. Otherwise do step 1 and skip to step 8.
- Chop the potatoes so they are all the same size, ~1 ½ inch pieces.
- Just barely cover the potatoes in a pot with water. Add salt, and bring to boil.
- When it comes to a full boil turn the heat to simmer and simmer for 1 to 2 minutes until fork-tender.
- Drain.
- Transfer to sheet pan.
- Add the add the onion, cut in ½ inch thick half-moons. You don't want the onion slices to be too small or they will burn.
- Then coat the potatoes in oil and season with salt. If using crawfish potatoes add potatoes and onion and garlic to a ziploc bag with the oil and no other seasoning. Shake to coat and then put on the sheet pan.
- Bake for a minimum of 35 minutes - however long it takes them to get golden and crispy.
Notes
- Roasting works best with small potatoes like fingerling, red potatoes, purple potatoes, yukon gold potatoes, yams, and sweet potatoes.
- Don't cut the onion too small or it will burn. I usually slice them in half-moons that are at least ¼ inch thick.