If you find yourself craving restaurant-style crispy roasted potatoes but end up with soggy ones every time, this recipe will help show you the trick to making them perfect every time and it’s a lot more simple that you might think.
The video from Serious Eats has all the information that you could need and they offer a couple tips from the Serious Eats website: Start with larger chunks of potatoes, so they get nice and soft in the center while remaining crispy on the outside, you can parboil them to help break down their surface, and infuse them with oil, garlic, and herbs for added flavor.
Go ahead and cook them at 450 degrees Fahrenheit (230 degrees Celsius) to get that crispy outside and spread them out evenly on a baking sheet, so they don’t steam from their own natural moisture.
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