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Old 12-01-2006, 12:07 PM   #1
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How do I get my roasted potatoes crispy?

I love roasted potatoes - especially when they are really crispy on the outside. I am planning to do white and sweet potatoes quartered with some sweet onions and possibly some garlic cloves. I usually drizzle with olive oil and do some sort of spice combination. I usually cook them at 425 degrees F for about 30 minutes - they are just okay - I want the onions to get real crispy around the edges and the outside of the potato to be real crispy too - should I increase the temperature? Any advice would help - I need comfort food here guys, I'm stuck in the house with a crabby toddler, hormonal teenager and a foot of snow outside! Thanks!


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Old 12-01-2006, 12:08 PM   #2
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I'd leave them in the oven a couple of minutes longer, and I would be sure to turn them a couple of times while you're roasting them.

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Old 12-01-2006, 12:13 PM   #3
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I'd crank up the heat. I roast my spuds at 450 or 475 for 15 min or so.

Also, heat up the pan real well before you put the potatoes in.
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Old 12-01-2006, 12:33 PM   #4
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You may try turning up the heat to about 450 also try broiling for a few minutes at the end
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Old 12-01-2006, 12:38 PM   #5
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Crispy Potatoes

To get a crispier product from the oven, make sure your pan is flat (like a pizza pan or a cookie sheet). This allows the steam to escape and the food to crisp. Veggies have a lot of moisture and may never crisp on a rainy day. I spray my pan with a light coating cooking spray and also spray my food. You can sprinkly spices on your potatoes and onions and they will stay on your food while it roast. This is just making me a little hungry!
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Old 12-01-2006, 12:50 PM   #6
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Also, blanch your potatoes for about 10-12 minutes, then shock them and dry them before roastintg. Then you can cook them at a really high temp to get the outsides crisp without the potatoes not cooking all the way through.
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Old 12-01-2006, 12:55 PM   #7
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Ooh, roasted potatoes...one of my favourite things!

The best way to get them crispy is to roughen them up first so the fat 'catches' the edges. I do it the traditional way in the UK and boil them first till they are just soft, then drain them off in a colander. I put a lid over the colander and shake them hard so the sides are sort of rough and fluffy. You can sprinkle a bit of flour over the top at this point if you like but I don't usually do this.

Then tip them into a tray (about a couple inches deep is best) that has been in the oven with oil in it till the oil is really hot. Baste quickly to coat the potatoes with the oil, season with salt, pepper, spices (I like a little cayenne) and put back into the hot oven. I cook them on 180C (not sure in F) for about 40 minutes but check on them every now and then, it depends on how much you make. I sprinkle on some mixed herbs just before taking them out.

This makes really crispy potatoes with a bit of crunch that are softer inside
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Old 12-01-2006, 01:21 PM   #8
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Roasted potatoes sound so good..might try those tonight.I've had the same trouble-never as crispy on the outside as i would like.I'll keep in mind all the tips.
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Old 12-01-2006, 01:25 PM   #9
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The combination of higher temperatures (450-475) and a low sided pan should do the trick.
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Old 12-01-2006, 01:30 PM   #10
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Here's a thread on roasting potatoes, which echoes the comments of Jules402.

Roasted Potatoes (the British way)

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