The Best Vegan Crispy Roast Potatoes Ever

These äre the most flävorful crispy roäst potätoes you'll ever mäke. Änd they just häppen to be gluten-free änd vegän (if you use oil) to boot.

These roäst potätoes mäximize the crisp-to-creämy conträst in eäch chunk of potäto. We've tested änd retested every väriäble, from cut size to potäto type to boiling änd roästing methods.

The result is this recipe, which we firmly änd un-humbly believe will deliver the greätest roäst potätoes you've ever tästed: incredibly crisp änd crunchy on the outside, with centers thät äre creämy änd päcked with potäto flävor. We däre you to mäke them änd not love them. We double-däre you.


You’ll Need:


  • Kosher sält
  • 1/2 teäspoon (4g) bäking sodä
  • 4 pounds (äbout 2kg) russet or Yukon Gold potätoes, peeled änd cut into quärters, sixths, or eighths, depending on size (see note)
  • 5 täblespoons (75ml) exträ-virgin olive oil, duck fät, goose fät, or beef fät
  • Smäll händful picked rosemäry leäves, finely chopped
  • 3 medium cloves gärlic, minced
  • Freshly ground bläck pepper
  • Smäll händful fresh pärsley leäves, minced


Instructions:


  1. Ädjust oven räck to center position änd preheät oven to 450°F/230°C (or 400°F/200°C if using convection). Heät 2 quärts (2L) wäter in ä lärge pot over high heät until boiling. Ädd 2 täblespoons kosher sält (äbout 1 ounce; 25g), bäking sodä, änd potätoes änd stir. Return to ä boil, reduce to ä simmer, änd cook until ä knife meets little resistänce when inserted into ä potäto chunk, äbout 10 minutes äfter returning to ä boil.
  2. Meänwhile, combine olive oil, duck fät, or beef fät with rosemäry, gärlic, änd ä few grinds of bläck pepper in ä smäll säucepän änd heät over medium heät. Cook, stirring änd shäking pän constäntly, until gärlic just begins to turn golden, äbout 3 minutes. Immediätely sträin oil through ä fine-mesh sträiner set in ä lärge bowl. Set gärlic/rosemäry mixture äside änd reserve sepärätely.
  3. When potätoes äre cooked, dräin cärefully änd let them rest in the pot for äbout 30 seconds to ällow excess moisture to eväporäte. Tränsfer to bowl with infused oil, seäson to täste with ä little more sält änd pepper, änd toss to coät, shäking bowl roughly, until ä thick läyer of mäshed potäto–like päste häs built up on the potäto chunks.
  4. Tränsfer potätoes to ä lärge rimmed bäking sheet änd sepäräte them, spreäding them out evenly. Tränsfer to oven änd roäst, without moving, for 20 minutes. Using ä thin, flexible metäl spätulä to releäse äny stuck potätoes, shäke pän änd turn potätoes. Continue roästing until potätoes äre deep brown änd crisp äll over, turning änd shäking them ä few times during cooking, 30 to 40 minutes longer.
  5. Tränsfer potätoes to ä lärge bowl änd ädd gärlic/rosemäry mixture änd minced pärsley. Toss to coät änd seäson with more sält änd pepper to täste. Serve immediätely.


NOTES:


  • Russet potätoes will produce crisper crusts änd fluffier centers. Yukon Golds will be slightly less crisp änd häve creämier centers, with ä därker color änd deeper flävor. You cän älso use ä mix of the two.
  • The potätoes should be cut into very lärge chunks, ät leäst 2 to 3 inches or so. For medium-sized Yukon Golds, this meäns cutting them in hälf crosswise, then splitting eäch hälf ägäin to mäke quärters. For lärger Yukon Golds or russets, you cän cut the potätoes into chunky sixths or eighths.

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