Hear the Crunch! The One-Step Secret to the Crispiest Roasted Potatoes You’ve Ever Tasted

Thanks to its simplicity and taste, the roasted potatoes have long been one of the favorite types of garnish that ever existed, but you may discover an even better version of this delicious meal with this recipe.

The key trick here is to soak the potatoes in ice-cold salted water before cooking. This will help remove excess starch, with the potatoes obtaining a crispy exterior and a soft interior.

Here’s what you need: 10–12 potatoes, 1 heaping teaspoon of salt, 1 teaspoon of rosemary, 3 tablespoons of vegetable oil, 3 tablespoons of butter, 200 g of ice, 2 liters of ice water, ground black pepper to taste, 3 cloves of garlic.

Peel the potatoes, cut them into pieces if necessary, and cover with very cold water. Add ice and salt, then let them rest for 5–7 minutes. Next, place the pot on the stove, bring to a boil, skim off the foam, and cook for exactly 3 minutes, then drain the water immediately.

Chop the garlic. Pour vegetable oil onto a baking sheet, add the rosemary and garlic, and arrange the potatoes on top. Sprinkle with black pepper and place pieces of butter on top.

Bake in an oven preheated to 200 °C for about 40 minutes until golden and crispy, without turning them over. Serve hot.