Woman shares 'extra crispy' roast potato recipe that's 'pillowy soft' on the inside

An easy recipe for roast potatoes that are 'extra crispy and pillowy soft' and take just 10 minutes to prepare has been revealed. There might be countless ways to cook roast potatoes, but not all of them satisfy in terms of flavour and texture.

Whip up these garlic-infused 'extra crispy' roasties this weekend alongside your roast beef or pork, courtesy of Marzia, the culinary genius behind Little Spice Jar.

She declares that this method is her "favourite way" to create "extra crispy" oven-roasted spuds, needing only 10 minutes of prep time. The recipe employs a selection of simple pantry staples combining perfectly to "leave you with an extra crispy herb and garlic outer crust and pillowy soft on the inside".

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For this dish, Marzia favours russet potatoes for their extra starch content that aids in achieving that desired "extra crispy and crunchy" finish, reports the Express.

Ingredients

• 1.4kg russet potatoes, peeled and cut into one-inch pieces.

• Half a teaspoon of baking soda.

• Five tablespoons olive oil (or melted animal fat).

• Two to four grated or minced garlic cloves.

• One tablespoon of minced parsley.

• A quarter teaspoon of dried thyme (optional).

Method

Firstly, preheat the oven to 220C/Gas Mark 7 and ensure a rack is positioned in the centre of the oven.

When chopping the potatoes, aim for a consistent shape and size to ensure even cooking. A mixture of small and large pieces may result in varying textures, from crispy to soft.

Place the potatoes in a large Dutch oven or stock pot. Add a generous amount of salt and baking soda, stirring to combine.

The addition of baking soda makes the boiling water alkaline, which aids in breaking down the potato's exterior more quickly. This results in soft outer edges that crisp up nicely in the oven.

Allow the potatoes to boil until they're about halfway cooked, which should take around eight to 10 minutes. You can test their readiness with a paring knife; it should meet some resistance when inserted.

Once done, drain the potatoes and return them to the same pot.

Using a large metal spoon, toss the potatoes quickly in the pot. The aim is to create texture and rough, mushy edges on the potatoes using the spoon's edges.

These edges will become extra crispy in the oven!

Next, drizzle three tablespoons of oil or animal fat over the potatoes, adding a bit more salt and a few good cracks of fresh pepper. Arrange the potatoes on a baking sheet in a single layer, ensuring there's a bit of space around each piece for optimal crisping. Roast the potatoes for 45 minutes, giving them a toss halfway through.

With just three minutes left of roasting time, mix the grated garlic, remaining two tablespoons of oil, parsley, and thyme in a small bowl. Heat this mixture in the microwave for 30 seconds or until just warmed through.

Once the potatoes have been taken out of the oven, give them a good toss. Next, pour the garlic mixture you've prepared over the potatoes, ensuring they're well coated by tossing them.

Put the potatoes back into the oven for another 10 to 15 minutes, or "until you can smell the garlic wafting through the kitchen and the potatoes are golden brown and crispy looking".

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