Ultra-Crispy New Potatoes With Garlic, Herbs, and Lemon Recipe
When I say crispy potatoes, I want potatoes crunchier than the best of french fries; a thick, craggy, crunchy crust that stays crunchy even after its made its way through a couple circuits around the table. Here's how to get it right every time.
When I say crispy potatoes, I want potatoes crunchier than the best of french fries; a thick, craggy, crunchy crust that stays crunchy even after its made its way through a couple circuits around the table. Here's how to get it right every time.
- kosher salt
- freshly ground black pepper
- 1 tablespoon white vinegar
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh parsley leaves
- 4 1/2 pounds red or yellow new potatoes scrubbed clean, sliced in half
- 1/4 cup canola oil (see note)
- 2 large shallots thinly sliced (about 1 cup)
- 2 tablespoons slived chives
- 2 teaspoons zest from 1 lemon
- 3 medium cloves garlic finely minced (about 1 tablespoon)
- Carbohydrate 3.51077070658801 g
- Cholesterol 0 mg
- Fat 5.09591814970547 g
- Fiber 0.116670312773941 g
- Protein 0.553819267172284 g
- Saturated Fat 0.7048139507472 g
- Serving Size 1 1 Serving (282g)
- Sodium 21.9269267326605 mg
- Sugar 3.39410039381407 g
- Trans Fat 0.147228223357756 g
- Calories 60 calories
Step-by-step
- Adjust oven racks to lower and upper position and preheat oven to 500°F.
- Line two rimmed baking sheets with foil and place in oven.
- Place potatoes in a large saucepot and cover with cold water by 1-inch.
- Add 2 tablespoons salt and vinegar.
- Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes.
- Potatoes should show a slight resistance when poked with a paring knife or a cake tester.
- Drain potatoes and transfer to a large bowl.
- Add 2 tablespoons oil to bowl with potatoes.
- Season with pepper and more salt to taste then toss until exteriors are slightly bashed up and coated in a thin layer of potato/oil paste.
- Spread remaining canola oil evenly over surfaces of hot foil-lined baking sheets, then divide potatoes evenly between them, using a thin spatula to arrange them cut-side down and using oven mitts or kitchen towels to maneuver the hot pans.
- Transfer baking sheets to the oven and roast until the bottoms of the potatoes are crisp and golden brown and can be easily lifted from the foil, about 30 minutes total, swapping top the trays top for bottom and rotating them once half way through roasting.
- Using a thin metal spatula, loosen all of the potatoes from the pan and toss.
- Return to oven and continue roasting until pale golden brown all over, about 15 minutes longer.
- Add shallots to pans and toss to coat in oil.
- Return to oven and roast until potatoes and shallots are deep golden brown, about 10 minutes longer.
- Remove from oven and transfer to a large bowl.
- Add parsley, chives, lemon zest, garlic, and olive oil to potatoes and toss to coat.
- Season to taste with salt and pepper.
- Serve immediately.
My Quest for the Perfect Crispy Potato
As a busy professional, finding time to cook a satisfying and delicious meal can feel like climbing Mount Everest. But sometimes, the simplest dishes are the most rewarding. This recipe for ultra-crispy new potatoes, with its fragrant garlic, herbs, and a squeeze of bright lemon, has become a weeknight staple in my home. It’s not just about the delicious taste; it's about the process, the feeling of creating something beautiful and flavorful from humble ingredients.
The texture is what truly sets this dish apart. Forget soggy, limp potatoes – this recipe delivers a level of crispiness that rivals the best french fries. It's the kind of crispness that makes you want to grab another potato, and another, until the bowl is empty. And the best part? The crispiness lasts. Even after the dish has sat for a while, the potatoes retain their satisfying crunch. This is a testament to the meticulous technique involved, a careful dance between high heat and perfectly timed cooking.
I've experimented with various potato varieties, cooking methods, and seasoning combinations over the years, constantly refining this recipe to perfection. What started as a simple side dish has transformed into a culinary adventure, a journey of discovering the ideal balance of flavors and textures. The addition of shallots adds a layer of sweetness and depth, perfectly complementing the herbaceous notes of parsley and chives. The lemon zest provides a vibrant lift, cutting through the richness of the olive oil and creating a symphony of tastes in your mouth.
Beyond the delicious food, this recipe represents something more. It represents a pause in the whirlwind of daily life, a moment to connect with the simple pleasures of cooking and savoring a well-crafted meal. It’s a reminder that even the busiest schedules can accommodate a little bit of culinary creativity. It’s a chance to create something delicious and share it with loved ones, strengthening bonds over a shared table.
This isn’t just a recipe; it’s an experience. It's about the anticipation as the potatoes roast in the oven, the aroma filling your kitchen with promise. It's about the satisfaction of perfectly crispy potatoes, a testament to patience and precision. And it’s about the joy of sharing this simple yet extraordinary dish with those you cherish.
One of the things I love most about this recipe is its versatility. It's equally at home as a side dish to roasted chicken or grilled salmon, as it is a standalone meal, perhaps paired with a fresh green salad. The possibilities are endless, limited only by your imagination.
So, go ahead and embark on your own culinary adventure. Follow this recipe, let the aroma guide you, and experience the magic of perfectly crispy new potatoes. I guarantee you'll be amazed by the results. And, maybe, just maybe, you’ll find yourself creating a little bit of magic in your own kitchen, one crispy potato at a time.
Tips for Success:
Potato Selection: Use small to medium-sized new potatoes for the best results. Their thinner skins become delightfully crispy, while the flesh remains tender.
Proper Parboiling: Don't skip the parboiling step; it's crucial for achieving perfectly cooked potatoes and creating a base for that incredibly crisp exterior.
Oil is Key: Don't skimp on the oil. It's essential for the potatoes' crispiness and helps them brown evenly. A combination of canola and olive oil works well.
Don't Overcrowd the Pan: Ensure the potatoes are spread in a single layer to promote even browning and crispness.
Mid-Roast Toss: Tossing the potatoes halfway through the roasting process helps ensure that all sides are evenly browned and crispy.
Seasoning to Taste: Don't be afraid to experiment with different herbs and spices to customize the flavor profile to your liking. Fresh herbs, in particular, add an extra layer of freshness and aroma.
This recipe is more than just a guide; it’s an invitation to create. So, gather your ingredients, put on some music, and let the aromas guide you on a journey to culinary bliss. The taste of these perfectly crispy potatoes, warm from the oven and seasoned to perfection, will be a reward worth savoring.
