A little secret for the tastiest roasted potatoes: Always perfectly crispy and won’t stick
Roasted potatoes are one of the favorite side dishes. They go well with all meat dishes and pair perfectly with seasonal salads. However, many home cooks struggle during preparation because the potatoes stick while baking and don’t turn out crispy enough.
To prevent this from happening, here’s a proven recipe, brought to you by the portal Kuvar.
Ingredients:
1 kg potatoes
2 tablespoons corn flour
100 ml oil
salt to taste
herbs (optional)
How to prepare the tastiest roasted potatoes:
Peel the potatoes, cut them into quarters, and blanch them in slightly salted water.
Then transfer them to a colander, let them cool slightly, and sprinkle with corn flour. Shake the colander so the potatoes get coated evenly on all sides.
Preheat the oven to 220 degrees Celsius, oil the baking tray you’ll use for roasting, and place it in the oven. Only when the oil is hot, take the tray out, add the potatoes, and return it to the oven to brown, but reduce the temperature to 200 degrees.
If you like herbs, add them as soon as you transfer the potatoes to the hot tray.
If you put the potatoes in a tray with cold oil, they will stick and fall apart when you try to take them out. A hot tray with heated oil ensures that the potatoes won’t stick while baking.
After about twenty minutes, the potatoes should be roasted, golden, and crispy.
Serve while still hot.
