A famous foodie has shared her simple recipe for the ‘crispiest’ roast potatoes ever, and she promises they boast the perfect consistency of being ‘crispy’ on the outside and soft on the inside.
Ayeh Far, who goes by Cooking with Ayeh on Instagram, said the method is her ‘favourite’ way to eat potatoes – and she always tops hers with an infused garlic rosemary olive oil, which both tastes and smells ‘heavenly’.
‘If you love potatoes as much as me, you have to try these,’ the Sydney foodie posted.
Ayeh’s top trick for improving your roast potatoes is to use baking soda to enhance their crispiness.
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To recreate her signature potatoes, you’ll need either white, Maris Piper, Russet, Yukon Gold or Sebago potatoes, as well as olive oil, baking soda, garlic, rosemary and salt and pepper to season.
The reason why baking soda works so well with roast potatoes is because it helps release the starch to the water which then attaches to the surface of the potatoes allowing them to become ‘extra crispy’.
Olive oil, garlic and rosemary are added to boost both the scent and the flavour.
How to make Ayeh’s famous roast potatoes
* Potatoes (either white, Maris Piper, Russet, Yukon Gold or Sebago)
* Olive oil
* Baking soda
* Salt and pepper to season
1. Wash and cut potatoes into similar size chunks (around one inch).
2. Pre-heat oven to 230 degrees Celsius or 450 degrees Farenheit and parboil potatoes with sea salt and baking soda added to the water.
3. When potatoes are fork tender, drain through a colander and give it a shake to roughen the edges.
4. Add some olive oil to an oven dish. Add the potatoes and season with salt and pepper. Give it a shake, so the potatoes are coated with the oil and seasoning, then put into the oven.
5. Grate garlic cloves in a small ramekin. Add olive oil and mix together with a rosemary sprig. Leave the rosemary tip in the ramekin to infuse the oil.
6. After 30-40 minutes, remove potatoes from the oven and shake around. Using the rosemary sprig, brush on the garlic oil over the potatoes.
7. Tear over the rosemary leaves and place them back in the oven for 20 -30 minutes (depending on oven strength) until they are nice and crispy.
Ayeh said you’ll need around an hour and 10 minutes to make the potatoes, although a lot of this is just baking time in the oven.
She said when it comes to tips for making them extra specially crispy, she likes to leave the skin on and rough them up in a colander halfway through baking.
‘When draining the potatoes through the colander, shaking them will allow the edges to roughen up,’ Ayeh explained.
‘They may look a little messy at first, but the more rough and uneven the sides are, the more crispy they will be.’
Thousands who saw Ayeh’s simple recipe said they ‘loved it’ and would certainly be serving the dish up for their family.
‘Omg, roasted to perfection,’ one commenter posted.
‘Thank you for sharing! I made these tonight and they were so crispy on the outside and soft in the middle. Had them with chipotle aioli and yum,’ another added.
A third wrote: ‘This made me drool’.Internet Explorer Channel Network