The 1-Ingredient Improve for Crispier Roasted Potatoes (It’s Already in Your Pantry)

Key Takeaways

• Coating parboiled potatoes with cornstarch crisps the outside whereas conserving the inside fluffy.

• Just season generously and bake at 450°F.

• This tweak transforms easy roasted potatoes into satisfyingly crispy, crowd-pleasing bites.

Roasted potatoes are a go-to weeknight aspect that I are inclined to throw within the oven after I don’t have time to consider what else to make. I begin with child potatoes so I don’t need to hassle peeling them, and I parboil them because the oven preheats in order that the within stays fluffy and the skin will get crispy.

Now, as lots of you most likely know, my youngsters are tremendous choosy. Even although they’d eat French fries each night time if I allow them to, roasted potatoes had been a tough no for them. I’m not sure in the event you’ve ever tried reasoning with a six-year-old and a three-year-old… I might by no means persuade my youngsters that roasted potatoes had been principally the identical as French fries.

For my youngsters, the feel is the barrier to entry with new meals. When I served them normal roasted potatoes they had been thrown off by the texture of the outsides; they weren’t tremendous crisp just like the French fries they love.

So, what’s a mother to do? Trick them, clearly. I made a decision the one solution to get my youngsters to attempt the potatoes was to make them extra like French fries: actually crispy on the skin.

After intently inspecting the model of frozen French fries I typically purchase, I spotted that they’re coated in a mix of starches to assist crisp them up. So, I made a decision to provide the strategy a shot with roasted potatoes. And it seems, coating the potatoes with cornstarch is the key to tremendous crispy roasted potatoes!

How To Get the Crispiest Potatoes Using Cornstarch

After parboiling the potatoes in a pot of salted water, I allow them to steam dry in a colander set on my kitchen counter, or within the freezer if I’m pressed for time. Once the potatoes are dry to the contact and now not steaming, I coat them in salt, black pepper, dried herbs, and spices (I like oregano and paprika), and cornstarch. I exploit a couple of tablespoon of cornstarch for each 1 1/2 kilos of potatoes.

Season the Potatoes Generously

One factor to bear in mind is that including any kind of starch will boring the seasoning on the potatoes, so it is necessary to season them extra generously than you’ll in any other case.

I toss the potatoes nicely to verify all the things is coated evenly, then I add them to a well-oiled rimmed sheet pan and toss once more so the potatoes are absolutely coated with oil. The potatoes then go right into a 450°F oven for 20 to 25 minutes. They’ll get golden brown, tremendous crispy, and scrumptious.

The ensuing potatoes are extremely crisp on the skin, mild and fluffy on the within, and maintain their form nicely. I can’t say my youngsters desire them to French fries, however they may eat them, which is a giant win in my ebook.

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