Roasted potatoes smell delicious and immediately whet your appetite. At least that’s the theory. In practice, self-made roast potatoes are unfortunately often only a mushy, mushy potato mass . Read our tips and tricks on how to quickly achieve crispy potatoes : how to make perfect crispy roast potatoes.
Make perfect crispy roast potatoes: Boil potatoes the day before
For the version made from boiled potatoes you take mostly hard-boiling varieties and cook them the day before. Upon cooling, the starch gelatinises, providing a crispy crust while frying and preventing the pieces from disintegrating.
Cut the potatoes into even pieces. It is also important not to cut the potatoes too thin. Perfect are about 0.5 centimeters. So they become crispy on the outside while remaining fragrant on the inside.
And you can also try ‘bashing’ the potatoes a little after you boil them. Drain the water away, and while they are still hot put the lid on the saucepan and shake it around. This should cause the potatoes to ‘break’ slighty on their surface, and these roughened parts then go extra crispy when you roast them.
Add bacon and onions later, don’t cook with the potatoes
Dice bacon and onions. It is best to fry the bacon and onions separately from each other before. This makes everything perfect, which is often not the case when roasting together. So first the bacon in the pan, then lift out and fry the onions in bacon fat. Then add them over the potatoes when they are nearly roasted — this prevents the potatoes from going soggy.
Turn the roast potatoes very gently
To sauté the potatoes you take — depending on your taste — butter, lard or bacon or goose fat is well suited. If you prefer vegetable, you can also take olive, rapeseed or sunflower oil. First heat a heavy iron pan or a coated pan.Then the fat comes in and in the hot fat the potato slices. Now do not stir too much and turn the potatoes carefully as soon as they are brown on one side. At the end of the roasting season stir in the bacon and onions and season with salt and pepper.
Make perfect crispy roast potatoes: without pre-cooking
Most suitable for this version are firm potato varieties. The potatoes are cut into slices of about 3 millimeters or even small cubes (edge length 1 centimeter) and then fried in fat. Since the fat in this variant should not be so hot, you can also use a mixture of butter and olive oil.
Put the potato slice or pieces into the pan. Caution: Do not fry too many potatoes at once, rather work with several pans. Carefully fry at medium temperature until they have the desired browning. That takes at least 30 minutes.Now add bacon and onions and fry for another 10 to 15 minutes with occasional turning. Finally, season with salt and pepper.
Roast potatoes low in calories
If you want, you can also prepare a calorie-reduced version of the fried potato. For this purpose, the raw potato slices are seasoned, placed on a baking sheet, brushed thinly with vegetable oil and baked in a preheated oven at 200 degrees for 40 minutes until golden brown.
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