Crispy Potatoes with Olive Oil
Potatoes parboiled, roughed up, and roasted to a deep golden crispiness with olive oil, then finished with Scarlet Citrus Fire for citrus-heat contrast. The method ensures crunchy exterior and fluffy interior every time.
Method
Place the cut potatoes in a pot and cover with cold water. Add salt. Cold water lets the potatoes heat evenly.
Bring to a boil over medium-high heat. Once boiling, reduce to a gentle simmer and cook 8 to 10 minutes, until the edges have softened but the centers are still firm.
Drain the potatoes very well in a colander. Shake the colander gently so the potatoes jiggle against each other. This roughs up the surfaces slightly and increases surface area for crisping.
Let the potatoes sit in the colander for 1 to 2 minutes so steam escapes, minimizing surface moisture. Dry surfaces crisp better.
Preheat your oven to 220°C (425°F). While it heats, preheat a large, wide baking sheet in the oven so you're roasting on hot metal. This deepens browning.
Remove the hot sheet and drizzle enough olive oil to coat the surface lightly. Spread the parboiled potatoes in a single layer, leaving space between them so they don't steam. Crowding prevents browning.
Roast 20 minutes without moving them, until the undersides are golden.
Turn each piece with a spatula or tongs so all sides can brown. Continue roasting 15 to 20 minutes, until all sides are deep golden and crisp.
Remove from the oven and let rest on the pan for 3 to 5 minutes. This allows residual heat to continue crisping the surfaces.
Transfer the potatoes to a serving bowl. Taste and add a light sprinkle of regular salt only if needed.
Finish with ½ teaspoon Scarlet Citrus Fire total, sprinkled evenly from a few inches above so it lands gently and doesn't dissolve into the oil. If using, toss with optional fresh herbs for fragrance.
Chef Notes
The exterior should be deeply golden and crisp, with a fluffy interior. The Scarlet Citrus Fire arrives at the very end, lifting rich potato flavor with a quick citrus-heat punctuation without lingering saltiness.
Variation: After parboiling and roughing up the potatoes, toss them with a tiny pinch (⅛ tsp) of baking soda in addition to salt before roasting. This increases surface starch breakdown and can create even more craggy crispness.
