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UPDATE [2009-01-01T16:15:07]: I've since improved this recipe considerably, see here: Perftatoes 2.0.
These are amazing... creamy texture inside and crispy shells with a robust, but not overpowering, garlic flavor and a hint of citrus. The cornstarch is the secret; it traps water and promotes crispiness. (Leave out the garlic powder at the beginning if you don't want garlic to be as central to the dish.)
Perfect Roast Potatoes
Ingredients:
- 2 lb. red potatoes, washed, dried and then cut into 8ths
- 1 tbsp. cornstarch
- 1/2 tsp. garlic powder
- 3/4 tsp. salt
- ground pepper
- 3 tbsp. vegetable oil (peanut is good)
- 1 tbsp. butter (don't add salt at the end if using salted butter)
- 1 garlic clove, well minced
- 1 tsp. minced fresh parsley (or a smaller amount of dried basil, etc.)
- 1/8 tsp. grated lemon zest
Instructions:
- Preheat oven and a large, rimmed sheetpan (cookie sheet) in the oven at 450° F. (Don't use a non-stick pan here if you can avoid it... the oil will pool up unevenly if you do.)
- In a large bowl, combine potatoes, cornstarch, garlic powder salt and pepper.
- Take pan out of oven, add the oil and evenly coat the pan
- Then evenly distribute the potatoes on the pan and roast for 30 minutes or until potatoes are browned.
- Flip potatoes over and roast for an additional 15 minutes.
- Add the pat of butter, minced garlic, parsley and lemon zest to the bottom of a large bowl and let sit until potatoes are done.
- When done, add potatoes to the large bowl and toss until evenly coated with butter mixture . Adjust seasonings as desired. Serve hot yo.