Grain Technique: Par-Cooking Potatoes Before Roasting Extra Crispy
Par-cooking potatoes before roasting is a game-changing technique that ensures your spuds are perfectly cooked through with an irresistibly crispy exterior. This method involves partially cooking the potatoes first, either by boiling or steaming, before finishing them in a hot oven. By par-cooking, you unlock the secret to uniform doneness and maximize surface area for browning. The key to achieving extra crispy potatoes lies in the initial par-cook phase, which softens the interior while preserving the integrity of the exterior for optimal crisping in the oven. This technique works wonders for a variety of potato types, from hearty russets to waxy reds. Understanding the science behind this method will transform your roasting game, ensuring you never have to choose between a fluffy interior and a crispy exterior again. Let's dive into why this technique works so well and how you can master it in your own kitchen.
Notes
Par-cooking potatoes works because it jumpstarts the cooking process, allowing the centers to cook fully without over-browning the exterior. A common mistake is overcrowding the baking sheet, which leads to steaming rather than roasting. Ensure ample space between each piece for even browning. Safety is key when broiling, as the high heat can quickly char the potatoes. For make-ahead, par-cook and cool potatoes, then store in the fridge for up to 24 hours before roasting. Reheat in the oven to maintain crispiness.
Steps
- 1 Preheat your oven to 450°F.
- 2 Wash and cut potatoes into uniform 1-inch cubes.
- 3 Bring a pot of salted water to a boil.
- 4 Add potatoes to boiling water and cook for 5 minutes.
- 5 Drain potatoes and spread them out on a clean kitchen towel to dry.
- 6 Toss potatoes with 2 tablespoons olive oil and season with salt and pepper.
- 7 Arrange potatoes in a single layer on a parchment-lined baking sheet.
- 8 Roast in the preheated oven for 20-25 minutes, flipping halfway through.
- 9 Optional: For extra crispiness, broil for 1-2 minutes, watching closely to avoid burning.
Ingredients to explore
Andouille Sausage
Andouille sausage is a coarse-grained, smoked pork sausage with a rich history rooted in French cuisine, particularly from the Alsace region. It was adapted in Louisiana, where it became a staple in Cajun and Creole cooking. The sausage is known for its robust, smoky flavor with hints of garlic, pepper, and other spices, creating a spicy and savory profile. Its texture is firm yet slightly chewy, making it a hearty addition to dishes. When cooked, andouille sausage maintains its shape well and infuses dishes with its distinctive smoky essence, enhancing stews, soups, and rice dishes.
00 Pizza Flour
00 pizza flour is a finely milled Italian flour prized for its versatility in creating authentic Neapolitan-style pizza crusts. Originating from Italy, it is milled to a very fine consistency, which is reflected in its name, 'doppio zero,' indicating its fine grind. This flour has a balanced flavor profile, offering a mild, slightly sweet taste with a subtle nuttiness. Its texture is silky and smooth, contributing to a tender yet chewy crust when used in pizza making. In cooking, 00 pizza flour is known for its ability to hydrate quickly and develop a desirable gluten structure, resulting in a light and airy crust that can withstand high-heat cooking without becoming overly crispy or hard.
Recipes to try
White Bean Chicken Chili with Green Chiles
A hearty, creamy chili brimming with tender chicken, buttery white beans, and a kick of smoky green chiles.
Sesame Chicken Fried Rice with Veggies
Savory fried rice packed with tender chicken, colorful veggies, and toasted sesame seeds for an irresistible nutty crunch.