Perfect Crispy Potatoes
This recipe yields perfectly crispy roasted potatoes by combining pan-steaming and sautéing to tenderize the interior, followed by baking in the oven for a golden-brown, crunchy exterior. It's a straightforward method for a classic side dish.
Equipment
- 1 Large Saute Pan With a lid
- 1 Cutting Board
- 1 Chef's knife
- 1 Baking Sheet
- 1 Serving Bowl
Ingredients
Main
- 1/4 cup vegetable oil
- 3 russet potatoes peeled, and cut into 1/2-inch cubes
- Kosher salt and freshly ground black pepper
- 3 tablespoons water
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 375 degrees F.
- In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.
Notes
Achieving the perfect crispy potato is a balance between tenderness and exterior crunch. Starting the cooking process in the pan with steaming ensures the interior is cooked through before transferring to the oven for crisping. Don't overcrowd the baking sheet; spread the potatoes in a single layer to allow air circulation for maximum crispness. For added flavor, consider adding a clove of crushed garlic or a sprig of rosemary to the pan during the final sauté with butter. Seasoning is crucial; taste and adjust salt and pepper before baking and again after they come out of the oven.