Why are my roast potatoes not coming off crunchy?
Besides the first time making them, they always come off with a soft,straight surface rather than a crunchy, craggy surface full of blisters.
Here is the recipe. The thing making the potatoes crunchy is a slurry (after parboiling the potatoes, you toss them with some oil. Their surface then gets ripped, making the slurry) that coats the surface. Here is a picture before cooking:
Here is a picture after cooking:
Its smooth and not crunchy. Any idea how to make them crunchy next time?
Best Answer
Your result looks like too much water, and too high a roasting temperature for an even, golden crust. (The ones illustrated in the recipe don't look as if they achieve that, either).
My way: Choose a floury, not a waxy, potato variety.
Par-boil from cold in salted water, until 3/4 cooked, a skewer should meet resistance before reaching the middle. (about 9-10 minutes, your size.). Drain in a colander, and leave to dry completely, but not cool.
Pre-heat your fat in the roasting tray, a thin layer. Transfer the potatoes to half-fill a dry bowl, pour over the hot fat, and shake gently to break up the surface. The roasting tray should be big enough to give the potatoes room to breathe, they shouldn't be crammed in.
Roast at about 180C (fan) for 40 minutes or so, turning once or twice. If your oven gets steamy, open the door a crack every now and then to let the steam out. Before serving, keep warm, uncovered, somewhere that doesn't trap steam, on paper towels to wick away excess fat.
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Quick Answer about "Why are my roast potatoes not coming off crunchy?"
Your result looks like too much water, and too high a roasting temperature for an even, golden crust. (The ones illustrated in the recipe don't look as if they achieve that, either).Why wont my roast potatoes go crispy?
What is this? To make crispy roast potatoes, the temperature of the oven needs to be hot 220\xb0C or 425\xb0F - but if the oven is too hot the potatoes will burn before they crisp up. If the oven temperature is too cold your potatoes will not be crispy.How do you get crispy roast potatoes?
Heat your oven to 400 degrees, spread potatoes on a sheet pan and cover them in tin foil. Re-roast them until they're warm all the way through, about 10-15 minutes. Remove the cover for another five to add crispiness. 6.Why are my roasted potatoes mushy?
Roasted potatoes can become soggy if the water content in the potato isn't fully cooked off. Different potatoes have different water content percentages. Reds, yellows, and whites tend to have a higher water percentage than russets. That's why russets are routinely used for fries.The BEST Crispy Roast Potatoes
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