These Crispy Roast Potatoes are made with a special method that doesn't require oil, and makes for potatoes that are golden brown and crispy!
Ingredients
4poundsrusset potatoes
2tbspall purpose flour
salt
pepper
Instructions
Preheat the oven to 450 degrees F.
Peel the skin off the potatoes, placing the potatoes in cool water after peeling so they don’t discolor.
Once the potatoes are peeled, cut them into evenly sized small pieces an inch or two big (either is fine, cut to your preference). Place the potato pieces in a pot, fill with enough cold water to cover the potatoes, and salt the water like you would a pasta water (it should taste as salty as ocean water). This will help season the potatoes on the inside.
Bring the water to a boil on high heat (you always cook potatoes starting with cold water in order to ensure evenly cooked pieces. If you start the potatoes in boiling water, the outside will be overcooked by the time the inside is done). Once the water is boiling, cook for an additional 4 minutes. Drain the potatoes, return the pieces to the pot (don’t put the pot back on the heat), and sprinkle over the flour. Put the lid back on the pan, and shake it up. You are marring the edges, which will facilitate the crunchiness of the potatoes later on.
Dump the potatoes onto a sheet pan and make sure they are in a single layer (don’t crowd the potatoes, or the edges won’t get crispy). Give it a good sprinkling of sea salt and freshly cracked black pepper, and they are ready to go into the oven. Roast for 30-45 minutes, but watch them carefully because roasting time can vary depending on the size of the potato pieces. Enjoy!