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
Alfredo Sauce
Creamy, rich, and utterly indulgent, Alfredo sauce is a dreamy blend of butter, heavy cream, and Parmesan cheese. Its velvety texture and savory depth make it a beloved staple in Italian-American cuisine.
Arborio Rice
Arborio rice is a short-grain Italian rice variety renowned for its use in risotto. Originating from the Po Valley in Northern Italy, it is a staple in Italian cuisine. Its flavor is mild and nutty, with a pleasant creamy texture when cooked due to its high amylopectin content, which releases starch and creates a velvety consistency. The grains remain plump and firm to the bite, offering a satisfying chewiness. In cooking, Arborio rice excels at absorbing flavors from broths and seasonings while maintaining its shape, making it ideal for dishes that require both creaminess and structure.
