Americas Test Kitchen Crisp Roasted Potatoes Food

CRISPIEST EVER POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
• Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
• Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.

PERFECTLY ROASTED POTATOES

Steps:

• Place a rack in the lowest position in your oven and preheat to 425°F. Halve potatoes lengthwise.
• Arrange potatoes, cut side down, on a large rimmed baking sheet, spacing evenly. Pour in 1 1/2 to 2 cups water-enough to cover the surface in a thin layer but not so much that it spills the second you move the sheet.
• Cover baking sheet with a double layer of foil, crimping sides very tightly to seal well. This will trap in steam and prevent water from sloshing out if you accidentally jostle the sheet.
• Bake until a fork or a skewer slides easily through the potatoes, 25 to 30 minutes. The foil will be puffed; pierce it with the fork or skewer and poke around for a couple of potatoes to test.
• Let potatos cool, still covered, 5 minutes. Use tongs to peel back foil about 1 inch at on corner. Carefully tip sheet and pour off water (its job is done). Crank up oven to 500°F or as high as it goes.
• Remove foil. Drizzle olive oil over potatoes. Season generously with kosher salt and freshly ground pepper. Let potatoes cool to the point that you can handle them, then toss to coat.
• Arrange potatoes cut side down and roast, uncovered, until skins are golden, cut sides are deeply browned and crisp, and you can see the edges frying and sizzling in the oil on the sheet, 20-25 minutes.
• Let potatoes cool for a minute or two, then use a spatula to unstick them from the baking sheet. Serve them exactly as they are because these potatoes need absolutely nothing else.

ATK'S BEST BAKED POTATO

Steps:

• Using a fork, poke six times to make holes into each large Russet potato.
• Combine salt and water. Roll each potato in liquid.
• Transfer potatoes to a wire rack on a baking pan. Place into oven.
• Bake in a preheated 450 degrees for 45 minutes to an hour. IMPORTANT: Internal temperature should be 205 degrees to be done.
• Test temperature into the end of the potato and see that there is no resistance. 205 to 212 degrees is the ideal range.
• Brush potatoes with 1 Tbsp. of vegetable oil and return to oven for 10 minutes to crisp skin.
• Cut an X in the top of the baked potato and using a dishtowel, squeeze potato at each end to open the X and let steam escape.
• Top with butter or whatever toppings you prefer.
• DO NOT LEAVE POTATOES UNCUT/SPLIT -- EAT IMMEDIATELY FOR THE BEST EXPERIENCE.