Notes
Whenever I have the time, I like to double-cook roasted potatoes. I start by par-cooking them in water and then finish them with a roast in the oven. This achieves the perfect texture– crispy on the outside but nice and creamy on the inside. Because you boil them first, you cook the inside through. Then you can utilize really high heat in the oven to crisp up the outside.
Ingredients
- good roasting potatoes (I prefer russets or yukon gold, but red potatoes work too)
- salt
- Parmigiano Reggiano (or any other hard, aged cheese that grates well)
Process
Start by pre-heating your oven to 450°F. I like to place a roasting sheet into the oven so that it's hot when I add the potatoes.
Place your potatoes in a pot, cover with water, and add a bit of salt.
Place them over medium-high heat. If they reach a boil, turn it down to a simmer and cook until they can be easily pierced with a knife.
Strain the potatoes, allow them to cool slightly, and then cut them into uniform pieces.
Toss the potatoes in a bowl with salt and a generous amount of olive oil until they're fully coated.
Put the potatoes onto the pre-heated roasting tray, giving them plenty of room in between. This will help prevent them from steaming too much and will allow them to get more crispy.
Roast, turning a couple of times, until they are starting to turn golden brown. This should take 20-40 min.
When they are just starting to get really crisp and golden, pull them from the oven and shave a very generous layer of parm all over them. Toss, then shave a bit more.
Place them back into the oven for a few minutes until the cheese is starting to crisp up.
Serve immediately.
