Discover the secrets to making super Crispy Roasted Potatoes in the Oven at home! From potato selection, to prep to fat and roasting temperature—this step-by-step guide covers it all. Filmed in Italy with guest star Flavia Diamante. An irresistible recipe just in time for your Thanksgiving, Christmas or holiday dinner.
#potato #potatorecipe #roastedpotatoes
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In this PIATTO™ video recipe, we present:
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How to Make Super CRISPY Roasted Potatoes in the Oven
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How many times have you tried to make crispy roasted potatoes and instead they turned out soft or leathery? You keep adding oil… but nothing changes. In this video, Flavia Diamante will demonstrate the secrets to success. We’ll cover:
* potato selection
* potato prep
* which fat and how much
* roasting temperature and salting
INGREDIENTS (SERVES 4-5)
potatoes: 3 pounds (1.5 kg); choose any potato with 15%-20% starch
fat or oil: 6 tbsp; peanut or olive oil, clarified butter or duck fat
fine salt and black pepper
coarse salt (for parboiling)
rosemary: optional for seasoning
garlic cloves: optional for seasoning
NOTE: For the crispiest potatoes outside, choose those with 20% starch. Examples include: Idaho, Russet, Agria, King Edward and Maris Piper
For potatoes that crisp up but remain a little buttery inside, choose a potato with 15-20% starch like Yukon Gold.
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TABLE OF CONTENTS
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0:00 – intro
0:20 – which potatoes to choose for roasting
1:32 – parboiling the potatoes and roughing them up
3:54 – adding fat to the potatoes
4:31 – roasting the potatoes
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PRODUCTS USED IN THIS VIDEO
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CREDITS
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Welcome back to ‘PIATTO’ where today we’re on a quest for the ultimate crispy roasted potatoes! You know… the kind of potatoes so perfectly golden and crunchy you can’t stop reaching for just one more. Flavia Diamante is joining us from Italy to show us how to reach the pinnacle of potato
Perfection. First let’s talk about how to pick the right potato for roasting because not all potatoes are created equal. What you’re looking for is high starch content—starch— this stuff right here. And here we have red skin potatoes, purple potatoes, yellow potatoes but don’t get
Distracted by color. All we care about is starch. There are no hard and fast rules to distinguish a high starch potato from one that isn’t, including color. Ideally we want a potato with 15 to 20% starch. That’s the sweet spot for delivering that coveted crispy exterior
And a fluffy interior. The 20% will deliver the ultimate crisp but Flavia is selecting an Italian yellow potato with a bit more than the 15% starch of a Yukon Gold. This strikes a balance between the starch we need for crispiness without the texture inside being bone
Dry. After a quick peel, we cut these potatoes into uniform cubes or wedges of 1 and 1/2 to 2 inches— the right size for enjoying the crisp while still having fluffy potato with each bite. And once we’ve selected and prepped our high starch champions, we’re going to limber them up by
Precooking these potatoes in salted boiling water— also called parboiling. This step is crucial. You see, by boiling the potatoes for just 5 minutes we’re not just cooking them—we’re setting the stage for that ultimate crispy exterior in two ways. We are removing a layer of excess starch
That’s sitting on the outside as a result of us cutting the potatoes—starch, if not removed, that will make the potatoes pasty and leathery on the outside rather than deliciously crispy. And two: we are softening the outside enough to allow us to create a textured surface that’s
What’s going to give us that extra crunch. Wait… what? Don’t we want starchy potatoes? Why are we removing it? While these potatoes par boil, let’s clarify. There is a difference between internal starch and surface starch. Internal starch is critical to giving our potatoes
A fluffy interior structure and as a potato roast it contributes to the crispy exterior too. However if a thick layer of surface starch comes in contact with the hot oil right away, we actually prevent the potatoes from crisping up and may end up with a gummy
Texture instead. Now that we’ve cleared that up, it’s time to rough house with these potatoes in the colander, just as Flavia is doing here. After draining our potatoes, it’s time to… shake shake [Music] shake. Nothing too vigorous; we just want to create some tiny ridges— an
Irregular surface to crisp up. And we are also helping to dry the potatoes by shaking them. Flavia repeats the shake a few more [Applause] [Music] times. And now we need to let these potatoes cool and dry. We don’t want to add them to the hot pan
While they are still hot and wet. Check out this lovely textured surface that Flavia has created. Once crispy, our potatoes will almost taste as if we have lightly tossed them in breadcrumbs. Our potatoes cool, it’s time for the fat. We can’t get a crispy potato without it. Most fats and oils can
Work: olive or peanut oil, clarified butter or even duck fat. Here, like a proper Italian, Flavia is going with a classic healthy olive oil. Gently coat the surfaces of your potatoes by mixing them with the oil in a bowl. But how much oil is needed? It’s easy to fall into the trap of
Thinking the more fat, the crispier the roasted potato. But that’s not how it works. Instead, use about 2 tablespoons for every pound of potatoes. And for the best results, you want to lightly oil the baking sheet you’ll be using and preheat that in the oven as well. And we add the potatoes
To the hot oiled baking sheet in just one layer, spread out to maximize the crisp. Which brings us to my favorite joke: Why don’t potatoes ever get stressed? Because they always take things with a pinch of salt— especially when it’s time to crisp up in the oven! Salt draws out moisture
So we want to salt the potatoes right before they hit the hot oven at a roaring 425° F (220° C) for 40 minutes— flipping and stirring the potatoes at the halfway mark. But what about seasoning? There are many great choices, but here Flavia is choosing a classic garlic and rosemary. But she’s
Waiting to add these ingredients. Add them too soon, and they’ll burn up in the hot oven. She’s leaving the garlic cloves ‘in camicia’ as they say in Italian—in the skins. This imparts a very mild but still decisive garlic flavor. And for the rosemary, Flavia is adding some minced and some
Additional sprigs. And we’re at the halfway mark, so it’s time to flip our potatoes and add our [Music] seasoning. A few sprigs of rosemary and it’s back to the oven for the final push. This high baking temperature is our secret weapon for
Achieving that golden crispy armor, while keeping the insides cloud-like and fluffy. Here are our crispy roasted potatoes straight from the oven and glistening with a golden hue. They are a true feast for the senses, infused with the aromatic embrace of rosemary and the
Subtle earthy notes of garlic. Each bite promises a delightful crunch, giving way to a fluffy, perfectly cooked interior. Flavia can’t resist stealing the first bite, choosing the tiny ‘pepito’— little golden nuggets. And this the moment of truth… Enjoy these at your next meal and watch them disappear before your eyes. And of course
Don’t forget to like and subscribe, click that bell for new video notifications and let us know in the comments how your crispy roasted potatoes turned out. And Buon appetito!
2 Comments
This would make a perfect snack at my upcoming Friendsgiving party. Thank you for the recipe!
This is a good recipe for any occasion.