To achieve perfectly roasted potatoes, parboiling them before roasting keeps them from drying out, resulting in a crispy exterior and tender interior. The potatoes are sliced if using russets or left whole if small. After parboiling for 8-10 minutes, they are mixed with a spice blend of paprika, garlic powder, thyme, olive oil, and sea salt. After resting to absorb the flavors, the potatoes are roasted at 425°F for 25 minutes, stirred midway, and finished with additional salt and pepper for flavor enhancement.
Parboiling the potatoes before roasting prevents them from drying out, producing crispy exteriors and tender interiors for the perfect roasted potato.
Papas asada make a fantastic side dish, especially when topped with chimichurri for added flavor and served hot.
To prepare, cut russet potatoes into bite-sized pieces or leave small potatoes whole, then parboil for 8-10 minutes before adding seasonings.
After mixing parboiled potatoes with spices, roast them for 25 minutes to achieve the ideal texture, remembering to stir for even cooking.
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