Crispy Roast Potatoes
These roast potatoes have a shatteringly crisp crust and a middle that stays tender with a little bite. The texture comes from technique: parboil the cubes until just firm, then coat them in flour and let them air-dry on a rack for an hour. That dry, floury surface soaks up the garlic and herb oil and browns hard in a very hot oven. Use the bottom rack for the best crust.
Instructions
Stir the olive oil, Italian seasoning and garlic powder together in a bowl large enough to hold the potatoes later. Set it aside.
Boil the potato cubes in a large pot of salted water until they are slightly firmer than fully tender. They should hold their shape when you pierce them.
Drain the potatoes and toss them in flour until coated. Spread them on a cooling rack and leave them to dry for 1 hour.
Add the dried potatoes to the seasoned oil and toss until every piece is coated. Spread them in a single layer on a greased sheet pan.
Season generously with a small handful of salt and plenty of freshly-ground black pepper.
Roast on the bottom third of a 500°F oven for 15 to 20 minutes, stirring halfway through. They are ready when the outsides are well browned and crisp.
Serve warm.
Make it personal.
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