PIES AND TACOS
With golden, crunchy exteriors and fluffy, tender insides, these crispy potatoes are easy to make and absolutely irresistible.
This recipe will guide you step-by-step to achieve the crispiest and best roasted potatoes. With optional tips for extra crunch and a simple Garlic Aioli recipe to elevate your dish, these potatoes are a must-try.
Preheat your oven to 400°F (200ºC). Wash the potatoes thoroughly and pat them dry. If using baby potatoes, cut them in half. For larger potatoes, peel and cut them into 1-inch chunks.
The par-boiling step is optional but recommended. Bring a large pot of salted water to a boil. Add the potatoes and cook for 7 minutes. Drain and let them dry in a colander for a few minutes. Parboiling helps achieve a crispier texture by roughening the edges of the potatoes.
Place the parboiled potatoes in a large bowl. Add olive oil (or avocado oil or vegetable oil), salt, and pepper, and toss to coat evenly. If using cornstarch, add it now and stir until the potatoes are lightly coated on the outside.
Once the potatoes are golden brown and crispy, remove them from the oven. Sprinkle with garlic powder, paprika, and dried thyme or rosemary, if using. Garnish with fresh herbs and freshly chopped parsley or chives for a burst of freshness.
Elevate your roasted potatoes with this creamy, flavorful dip. In a small bowl, whisk together mayonnaise, garlic, lemon juice, Dijon mustard, salt, and black pepper until smooth and creamy. For a creamier, more traditional aioli, optionally whisk in 1 tbsp olive oil.
Whether you’re serving them with dinner or as a snack, these potatoes are sure to be a hit.