Crispy Potatoes Recipe
Make Crispy Potatoes Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Prep
Seasoning & Frying
Finishing (optional)
Method
Potatoes & Prep
- 1
Peel and cut
Peel the potatoes (leave some skin if you prefer a more rustic texture). Cut into even 2–3 cm (about 3/4–1 in) cubes or wedges so pieces cook uniformly.
- 2
Rinse
Place cut potatoes in a large bowl and rinse under cold running water until the water runs clear to remove excess starch.
- 3
Parboil
Put the rinsed potatoes in a pot and pour in cold water to cover by about 2 cm. Add 1 tablespoon coarse salt. Bring to a gentle boil, then reduce heat and simmer for 7–9 minutes until edges are just beginning to soften but centers are still firm (test with a knife: it should meet little resistance).
- 4
Drain and rough the surface
Drain potatoes in a colander and let steam-dry for 2 minutes. To create a rough surface that crisps well, either shake the colander gently for 30–45 seconds or toss the potatoes back in the warm pot and stir/bruising the edges lightly with the back of a spoon for 20–30 seconds. This creates starchy, uneven surfaces that crisp.
Seasoning & Frying
- 5
Preheat oven and pan
Preheat the oven to 220°C (425°F). Place a large oven-safe frying pan or roasting pan in the oven while it preheats so the oil will be very hot when the potatoes hit it.
- 6
- 7
- 8
Sear
Cook on the stovetop over medium-high heat for 3–4 minutes without moving, until the bottoms are golden-brown and crisp. Use tongs or a spatula to flip pieces so several sides get seared.
- 9
Add aromatics and spices
Tuck the 2 smashed garlic cloves into the pan, sprinkle chopped rosemary (or thyme), paprika, and 1/2 tsp black pepper over the potatoes. Spoon some hot fat over the pieces to baste.
- 10
- 11
Final crisp (optional)
If you want extra crispness, remove the pan from the oven and place under a broiler for 1–2 minutes, watching closely to avoid burning.
- 12
Add finishing touches
Remove garlic cloves (or mash and stir in for more garlic flavor). Sprinkle 1 teaspoon kosher salt evenly over the potatoes and grated Parmesan if using; toss gently to coat. Add lemon zest and chopped parsley if desired for brightness.