I haven’t tried it yet, but this recipe looks pretty good – I’m a fan of crunchy. I’d do the first cooking step in my pressure cooker, rather than boiling the potatoes in an ordinary pan – much faster.

“A teenage baker has shared his unusual secrets to cooking crunchy, golden roast potatoes to perfection every time.

Morgan Hipworth, founder of the Melbourne business Bistro Morgan Bakehouse, showed his followers on social media exactly how he makes his spuds crispy on the outside and fluffy on the inside.

The 19-year-old said his simple seven-ingredient recipe includes kipfler potatoes, peanut oil, sea salt, pepper, celery salt, thyme and rosemary.

'Let's make the best roast potatoes you've had in your life,' Morgan said in his video…”

https://mol.im/a/8833051

Looks pretty good. I’m down to give it a try.

Remember, he’s a brit. So 220°C = 428°F

My way to achieve this is quite simple. When I fire up the smoker I usually like to put 3 to 5lbs. of red potatoes in with whatever else I happen to be doing. I smoke the taters until they are a bit more than halfway done. Soft when you squeeze them but can still feel some firmness on the inside.

Take them off cool them and then store in fridge. When we want fried potatoes with breakfast I pull a few out and cube them. A little bacon grease on the griddle or fry pan on medium high and fry them until they are done which does not take long. Crispy on the outside and creamy on the inside. I've also deep fried them and they are absolute off the hook. The smoke flavor really puts them over the top.

Peel spuds. Par-boil until the outside starts to fluff. Drain. Salt them liberally. Place in pan with vegetable oil, baste spuds with oil. Throw in oven at 375 for 60 mins or until edges and bottoms are brown, baste often. Larger spuds take longer.

Eat and enjoy!

I recently just cut up some potatoes in 1~2" chunks added a bit of rosemary only and stuffed into a bag.
Then Sous Vided them.
Took them out made an drizzle mixture of olive oil, fresh garlic and more fresh rosemary - tossed it all over them.
Put under the broiler for a few minutes,
Nice cooked through, crunchy and seasoned.
Easy but takes a bit of time.

Note: I Sous Vide at 160 degrees as I was also cooking Beef Short Ribs {see below}.
The potatoes really need to be about 20-25 degrees hotter to be fully cooked through but I couldn't raise it due to the bee.
So it just took a little more time in the oven.
Otherwise you could just do at the correct temp and save some time.

PS I got the recipe from Sous Vide Everything recently but it was a side dish to Beef Short Ribs in a wine marinade and Sous Vide for 48 hours.
Yes 48 hours, (potatoes only a few hours)
It (and potatoes) were spectacular.
I have made it twice now in the last 30 days.



https://youtu.be/MGMOFEd-G6M

I've found using an air fryer yields fantastic roast potatoes.

Cut in half small raw baby potatoes and place them in a bowl with EVOO, salt, pepper, rosemary, thyme, garlic powder, and celery seed. Toss until all fully coated.

Place in the air fryer at 380℉ for 20 to 25 minutes to obtain the desired degree of "crunch", toss or shaking them half way through.

Mine is a very minor change to the Cosori recipe as we like the added celery seed:

Looks like a variation of blanching potatoes. Blanching has been around for eons.

I made these last weekend and they were fantastic: https://www.seriouseats.com/re...oes-ever-recipe.html

quote:

Originally posted by tatortodd:
Looks like a variation of blanching potatoes. Blanching has been around for eons.

Blanching and parboiling both do the same thing. Starts the cooking process and removes starch so that they crisp and stay moist inside at the same time.

My favorite way to cook a spud, I learned on SIGforum, Hassle back. Yum!

This message has been edited. Last edited by: Skins2881,

Not sure how this is being presented as a new idea...

BTW... you can blanch and roast rutabaga's the same way for a much lower carb meal.

I've done something similar...parboil peeled, chunked potatoes, then take them out and lightly scratch them with a fork, then toss in duck fat with salt and pepper and roast until the outside is crispy. It's crack to my family.

quote:

Originally posted by mark_a:
BTW... you can blanch and roast rutabaga's the same way for a much lower carb meal.

Radishes as well