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Crispy Parboiled Roasted Potatoes

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Unlock the secret to perfectly crispy roasted potatoes with this simple parboiling method. This recipe, inspired by island kitchen wisdom and tried-and-tested dad hacks, ensures every bite is a harmonious blend of crunch and fluffiness.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  1. 56 medium-sized russet potatoes, peeled and quartered
  2. 4 tbsp olive oil
  3. 2 tsp sea salt
  4. 1 tsp freshly ground black pepper
  5. 2 tsp garlic powder
  6. 2 tsp rosemary, finely chopped (optional)

Instructions

  1. Start by placing the peeled and quartered potatoes in a large pot of cold, salted water. Ensure the potatoes are fully submerged.
  2. Bring the water to a boil and let the potatoes cook for 8-10 minutes. They should be slightly soft but not fully cooked.
  3. Drain the potatoes and shake them in the colander. This roughens up the edges, which will help achieve that crispy exterior.
  4. Preheat your oven to 425°F (220°C).
  5. In a large bowl, mix olive oil, salt, black pepper, garlic powder, and rosemary. Toss the parboiled potatoes in this mixture, ensuring they’re well coated.
  6. Spread the potatoes on a baking sheet in a single layer.
  7. Roast in the oven for 20-25 minutes, flipping them halfway through, until they’re golden brown and crispy.
  8. Remove from oven and let them rest for 5 minutes before serving.

Notes

For a zestier variation, consider adding a sprinkle of paprika or grated parmesan in the final 10 minutes of roasting.

  • Author: Jay Whyms
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Parboiling /Roasting
  • Cuisine: International
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