Roasted Potatoes

These vegan roasted potatoes are incredibly crispy and crunchy on the outside and creamy on the inside with delicious herby flavors.

Recipe Source Link:https://www.mygingergarlickitchen.com/roasted-potatoes/

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RECIPE INGREDIENTS

» For Roasted Potatoes

• 1 kg (2 pounds) red or yukon gold potatoes, rinsed and dried
• 1/2 tablespoons salt
• 1/2 teaspoon (4g) baking soda
• 1-liter water, boiled or at room temperature
• 4 tablespoons of extra virgin olive oil
• 4-5 garlic cloves, minced
• A small handful picked fresh rosemary leaves, finely chopped
• Salt, to taste
• 1 teaspoon of freshly ground black pepper, or to taste
• 1/2 tsp black pepper
• A small handful of chopped cilantro or parsley for garnish

RECIPE INSTRUCTIONS

» For making Roasted Potatoes

1. First, cut the potatoes into quarters or halves with skin on. If you wish, you can also peel off the skin before cutting them. Add 1 liter boiled water in a saucepan over high heat. Alternatively, you can use regular tap water and boil it directly in the pan itself. Now, add 1/2 tablespoons of salt, and 1/2 teaspoon baking soda to the boiling water and stir well.
2. After that, add potatoes to the salted water and parboil them on medium-low heat for about 8-9 minutes or until they are tender. To check doneness, poke a knife or a fork into the boiled potato chunk. If it slides easily, it is ready. If not, then boil further.
3. When potatoes are boiled, drain potatoes carefully with a slotted spoon and transfer them to a large mixing bowl. Set it aside to cool slightly.
4. Meanwhile, prepare the infused oil by combining olive oil, minced garlic, and chopped rosemary in a small pan.
5. Stir & cook constantly over medium heat for about 3 minutes or until the garlic starts to turn slightly golden. Once the garlic changes color, turn off the heat and immediately strain oil through a fine-mesh strainer into the bowl with boiled potatoes. Reserve the garlic and rosemary mixture separately for later use.
6. Season with salt and pepper and shake the potatoes bowl roughly to toss and rough up the edges. Shaking the bowl creates a thick mashed potato paste-like layer on the potatoes which gives an extra crispy and crunchy outer layer.
7. Place an oven rack to center position and preheat oven to 400°F/200°C. Line a baking sheet with parchment paper. Transfer potatoes to a large parchment paper-lined baking sheet. Also separate and spread them out in an even single layer.
8. Place the baking sheet in the oven and bake for 50-60 minutes. After about 20 minutes, turn the potatoes with a spatula. Also, if there are any stuck potatoes, make sure to separate them at this point.
9. Continue roasting for 30-40 minutes or until potatoes are deep brown, crispy, and crunchy. Keep turning and shaking a few times to get evenly crispy edges. Remove the roasted potatoes from the oven. Top with the reserved garlic-rosemary mixture, and chopped cilantro/parsley. Season with more salt and pepper if needed. Now toss everything well to coat and combine.
10. Your perfectly crispy, crunchy, and golden potatoes are ready. Serve roasted potatoes immediately.

RECIPE NOTES

1. For the best results, make sure not to overcrowd the baking sheet and place potatoes in a single layer. If the baking sheet is overcrowded, potatoes will release the steam and they won?t create a crisp even layer on top.
2. Add the garlic and rosemary mixture right after you take out the roasted potatoes from the oven. This way they will absorb more flavors.
3. If you want to add more spices, then add them along with oil. This will give more flavors to these potatoes.