After potato choice, the key to these potatoes is the fact that they’re doubled-cooked. So many roasted potato recipes have you put raw potatoes in the oven, which is easy, but doing that won’t give you a potato with two distinctive textures. If you parboil your potatoes first, they get a head start so the oven doesn’t have to penetrate into the middles. Parboiling makes sure the insides are cooked and creamy. Since the potatoes go in the oven hot, the oven heat can concentrate on crisping up the outsides. Plus, when you parboil in salted water, you’re seasoning the insides of the potatoes.
How to make roasted potatoes
Parboil the potatoes. Parboil peeled potatoes in salted water until just cooked but not soft.Fluff up the potatoes. Drain the potatoes in a colander and give them a shake to rough and fluff up their edges. The fluffy edges will get extra crispy in the oven.
Fluff up the potatoes. Drain the potatoes in a colander and give them a shake to rough and fluff up their edges. The fluffy edges will get extra crispy in the oven.
Coat potatoes in oil. Coat the potatoes in oil, more on that below.
Roast. Roast, flipping as needed, until crispy and crunchy on the outside and fluffy on the inside. Remove from the oven, toss in the scallions in and season with flaky sea salt.
