Perfect Roast Potatoes Recipe
Perfect Roast potatoes is one of those simple comforts I never get tired of. Crispy on the outside, soft and fluffy inside tossed with rosemary, salt, and cooked in ghee. Whether it’s a side dish or a snack, this crispy and golden roast potatoes is perfect for your Christmas or Thanksgiving Dinner.
Equipment
Baking Tray
OTG or Oven
Sauce Pan
Peeler
Ingredients
For Cooking Potatoes
- 500 grams Potatoes peeled & cut into quarters
- ½ teaspoon Baking soda
- 1 tablespoon Salt
- Water to Cover potatoes
For Roasting
- ½ cup Ghee
- 1 teaspoon Salt
- 1 tablespoon Fresh Rosemary chopped finely
Instructions
- Preheat oven to 220 degree C (440 degree F). Take a roasting pan and add ghee in the roasting pan. Place the pan into the oven and let the ghee gets hot as you prepare the potatoes.
- Peel potatoes using a vegetable peeler. Cut each potatoes into quarters. Take the potatoes in a large bowl and wash them with cold water. Let the potatoes sit in cold water for 5 minutes.
- Take water in a sauce pan. Add in salt, baking soda and quartered potatoes in the sauce pan. Place on heat and bring it to a full boil. Once the water boils, cook it for 3 to 5 minutes until you can insert a chopstick into the potatoes easily. Don’t over cook the potatoes else it may get mushy.
- Now strain the potatoes in a colander. Add it back into the hot sauce pot. Cover with the lid and shake it gently so the outer surface can get rough. This makes the potatoes super crispy when it roasts. Now add in salt and chopped rosemary into the potatoes and toss well.
- Now take the roasting pan from oven. Place the potatoes in the hot ghee and coat it well with the ghee on all sides. I like to toss the potatoes well in the ghee.
- Now return the roasting pan back into the oven and bake for 1 hour and 30 minutes. Every 15 minutes I like to toss the potatoes in the ghee so it gets evenly crispy and gets more flavourful.
- Once it is golden brown. Remove from oven and serve hot.
Notes
- Add baking soda in water which you are boiling the potatoes. This step is important.
- Make sure to cut the potatoes large which creates more surface area.
- Don’t over boil the potatoes else it may get mushy.
- If you like to add garlic, make sure to add them whole with skins on. So it doesn’t burn.
- I don’t add black pepper, since it may get burnt.
- You can use goose fat, duck fat or beef fat. Any oil with high smoking point can be used.
Serving
Roast potatoes are best served hot. But these roast can stay crispy for a long time. You can even reheat in oven for few minutes before serving. This roast taste so good, you will barely get any leftovers. By any chance If you get leftovers, store them in an air tight container and reheat when needed.Nutrition
Nutrition Facts
Perfect Roast Potatoes Recipe
Serving Size
1 servings
Amount per Serving
Calories
392
% Daily Value*
Fat
30
g
46
%
Saturated Fat
19
g
119
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Cholesterol
77
mg
26
%
Sodium
3294
mg
143
%
Potassium
707
mg
20
%
Carbohydrates
29
g
10
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
23
IU
0
%
Vitamin C
33
mg
40
%
Calcium
24
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.