Les pommes de terre rôties les plus croustillantes — tous les secrets !

Ingrédients

• 2 kilograms potatoes (starchy potatoes like Maris Piper)
• 2 litre water
• 2 tablespoons salt
• 1/2 teaspoon bicarbonate of soda (aka baking soda)
• 5 tablespoons oil (75ml. Any neutral oil like vegetable oil, sunflower oil or canola oil.)
• 1 tablespoon Herbes de provence (or your favourite herbs)
• black pepper to taste (we use one teaspoon freshly ground black pepper)

Préparation

1. 1

   Wash and peel the potatoes.

2. 2

   Slice them into sizable chunks, with a minimum length of 5cm-7.5 cm (2-3 inches).

3. 3

   Preheat the oven to 230C (450F).

4. 4

   In a large pot, bring approximately two litres of water to a rapid boil.

5. 5

   Add the salt, bicarbonate of soda and the potatoes. Give it a good stir.

6. 6

   Bring the water back to a boil and cook the potatoes uncovered for 8-10 minutes (from the boiling point) or until the tip of a knife can be inserted into a potato with little resistance.

7. 7

   While the potatoes are cooking, mix together the oil, herbs and black pepper in a small bowl.

8. 8

   After parboiling the potatoes, drain the cooking water and rinse them under cold, running tap water to halt the cooking process. Then, drain them again.

9. 9

   Allow the potatoes to rest for 5 minutes to let some of the steam evaporate and for them to dry a little.

10. 10

    Pour the oil with herbs evenly over the potatoes.

11. 11

    Place the lid on the pot and vigorously shake to roughen up the potatoes. Instead of just shaking it from side to side, also try shaking it up and over.

12. 12

    Lift the lid to check the progress. You should aim for each potato to have a rough, fluffy surface. If necessary, shake more, but be cautious not to shake so vigorously that the potatoes break apart.

13. 13

    Transfer the potatoes to a large baking tray and leave enough space between each potato to cook and crisp evenly in the oven.

14. 14

    Optional step - Return to the pot and gather together any mushy, broken bits of potato left at the bottom.Spread the mushy potato on top of each potato chunk to add extra texture.

15. 15

    Roast the potatoes without moving them in the preheated oven for 20 minutes. After this time, gently use a spatula to turn them over. Be cautious to avoid breaking the potatoes or separating them from their crispy skins that face the tray.

16. 16

    Bake for a further 30-35 minutes or until the potatoes are a deep, golden brown and crispy all over.

17. 17

    Transfer the potatoes to a serving dish. Sprinkle with some rough sea salt if you wish and serve immediately.