Steaming - Boil

how to make boiled potatoes crispy | Family Cuisine

A sweet, crunchy snack that is easy to make and can be done in a microwave, oven or stovetop.
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This recipe makes perfect Crispy Roast Potatoes that have a crisp exterior, and a delectable soft, fluffy center.

This delicious recipe goes great with anything from a holiday dinner to Crispy Oven Baked Chicken Thighs served alongside Roasted Broccoli.

Sometimes simple is just better! This recipe is made using just 5 ingredients making it super easy to prepare. It’s the perfect side dish for a busy weeknight dinner or fancy holiday spread!

A pile of raw, unpeeled potatoes with a white background

In the US, a good choice is Yukon Gold or Russet. In the UK, King Edward work well, In Australia, Dutch Cream are good all-round potatoes.

Step By Step Instructions

Start with peeling and cutting the potatoes. I cut mine into pieces smaller than a ping-pong ball.

Peeled potatoes being cut into quarters.

Add the potatoes to a large pot. Then boil enough water to cover the potatoes well (about 2 inches higher) pour it over, salt the water, and cook for 5-7 minutes.

potatoes in a pot of bubbling water

Drain in a strainer and leave dry. Once dry, gently shake the strainer to rough up.

Potatoes in a strainer being shaken

Add the potatoes into a large bowl. Add the oil. Add the salt and pepper, gently stir to coat.

Potatoes in a bowl coated with oil, salt and pepper

Transfer to a baking sheet in one layer, and add the fresh thyme. Roast in the hot oven for 40 to 45 minutes, or until crispy and golden brown.

The potatoes on a sheet pan ready to bake

Transfer to a plate lined with paper towels to drain off any excess oil and serve hot.

golden roasted potatoes piled high on a dish sprinkled with salt and fresh thyme

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