Ultra-Crisp Parmesan Roasted Potatoes
A delicious crust and Parmesan finish make these ultra-crisp roasted potatoes a real holiday crowd-pleaser.
Ultra-Crisp Parmesan Roasted Potatoes
Photo Credit : Adam Detour with styling by Catrine KeltyThe trick to getting really crisp roasted potatoes is to a) add a bit of baking soda to the cooking water and b) bat the cooked spuds around the pot to break down their exteriors. Once in the oven, that layer of mash forms the most delicious crust. A shower of Parmesan is the perfect finish.
Yield:
8 servingsIngredients
3 quarts water
¼ cup kosher salt
¾ teaspoon baking soda
5 pounds Yukon Gold or other yellow potatoes, peeled and cut into 2-inch chunks
¼ cup extra-virgin olive oil
3 tablespoons salted butter
2 sprigs thyme
5 large cloves garlic, smashed
Freshly ground black pepper
Freshly grated Parmesan cheese and minced fresh parsley leaves, for garnish
Instructions
Preheat your oven to 400°F and set a rack to the middle position.
In a large pot (between 5 and 7 quarts) over high heat, bring the water and salt to a boil. Add the baking soda and stir (it will fizz for a moment), then use a strainer to carefully add the potatoes to the pot without splashing. Return to a boil, then reduce to a simmer and cook until the potatoes feel tender when poked with a sharp knife, 10 to 12 minutes.
Meanwhile, bring the olive oil, butter, thyme sprigs, and garlic cloves to a gentle simmer in a small pot over medium-low heat. Reduce heat to low and cook for 10 minutes, then strain out the solids and reserve the liquid.
When potatoes are cooked, turn off the heat and drain the water. Return the pot to the (unlit) burner and let it sit until any remaining liquid evaporates. Now, holding the lid firmly on the pot, shake it vigorously for about 15 seconds so that the potatoes begin to mash a bit on the outside but still remain intact. This loose starch is what will make the delicious crust.
Pour the potatoes into a large bowl (scrape any bits from the pot into the bowl) and drizzle with the flavored oil. Sprinkle with pepper to taste, then stir with a spatula to coat the potatoes. Taste a potato. If it doesn’t seem salty enough, sprinkle with a bit more kosher salt.
Spread the potatoes out on a large rimmed baking sheet, leaving a bit of space between them. Roast for 20 minutes, then turn the potatoes with a spatula and roast 15 minutes more. Remove the pan, give it a nice shake to turn the potatoes once more, and roast until beautifully browned and crisp, about 15 to 20 minutes more. Transfer the potatoes to a serving dish and sprinkle generously with Parmesan and parsley.
