This post is a combination of both a recipe and a how-to tip! Two for one! I’m going to teach you my secret for making extra crispy roasted potatoes – like REALLY CRISPY, not just sort of crispy – and in the process of doing so, I will also be sharing my recipe for Five Ingredient Honey Dijon Roasted Potatoes!
If you haven’t figured it out already, one my missions with this blog is to promote eating locally and seasonally. This recipe is a great example! I’ve used potatoes, garlic, and chives (for garnish) from my CSA, Goodwill at Homefields Farm, in Millersville, PA. I’ve also used raw honey from a local apiary, Stockin’s Apiaries, in Strasburg, PA. Additionally, while not produced here in Central, PA, the extra-virgin olive oil I used in this recipe was purchased from a small oil & vinegar taproom in Lancaster City, Seasons, thus supporting a small local business! Maybe I should have named this recipe “Lancaster County Honey Dijon Roasted Potatoes!”
***Update 9/22/2016: The Five Ingredient Foodie and this recipe were mentioned by name in an article on LancasterOnline: Baked, Fried, or Mashed?
OK! Let’s get to that secret tip for extra crispy roasted potatoes now. Here it is… You’re going to cook the potatoes two different ways! (Pause for dramatic effect…) Keep reading for the details!
Prep Time: 10 minutes
Cooking Time: 60 minutes (but only about 5 minutes of active cooking time, the rest is just waiting)
Important Note: If you are doubling the recipe, you MUST use two baking sheets and split the potatoes between them when putting the potatoes in the oven. If you crowd double the amount of potatoes onto one baking sheet, they won’t crisp up! So you’ll just have sort of crispy potatoes, which is much less exciting…
Honey Dijon Extra Crispy Roasted Potatoes Ingredients:
1. 1.5 lbs of small potatoes (about 2-3″ in diameter, probably about 12-14 of them)
2. 1 clove of garlic
3. 1 heaping tablespoon of honey (I use raw honey, but any honey will work)
4. 1/8 cup of apple cider vinegar
5. 1/8 cup of Dijon mustard
fresh chives for garnish – optional
3/4 teaspoon salt (in 1/4 increments)
1/4 teaspoon black pepper (I recommend freshly ground)
1/4 cup of olive oil
Honey Dijon Extra Crispy Roasted Potatoes Instructions:
STEP 1: Get out all of your tools and prepare all of your ingredients.
First get out all of the tools you will need for the recipe: a baking sheet, a large pot (about 3 quarts will do), a colander, a large knife, a measuring cup, a bowl, a large spoon, a turner/spatula, and a tablespoon.
Next, fill the large pot with water and add approximately 1/4 teaspoon of salt to the water. Then set it on high so that it comes to a boil as you are preparing the other ingredients.
When testing this recipe, I used half purple and half gold potatoes. You can use any small variety potato that you have available. Wash the dirt off of the potatoes.
Useful Tip!: I use a bottle brush (the same brush I use for smoothie and baby bottles) to scrub the potatoes when cleaning them. It makes the work of getting the dirt off go much more quickly!
Cut the potatoes into 1-1 1/2 inch chunks. It is somewhat important that they are similar in size so that they cook evenly. I cut each of my potatoes in half and then in half again. Then, at the end, I went back and halved any pieces that were much larger than the others.
GARLIC: Very finely mince the clove of garlic (or press it through a garlic press if you have one). The garlic needs to be in very small pieces so it spreads evenly across the potatoes.
CHIVES: If you are using chives as a garnish, chop the chives into 1/4 inch segments and set aside until the end.
VINEGAR: Check out my post about the different types of vinegar and how to use them in cooking: http://fiveingredientfoodie.com/2016/08/versatility-vinegar.html
STEP 2: Boil the potatoes on the stove.
This is the first way we cook the potatoes. When the pot of salted water comes to a rolling boil, carefully add all of the potatoes to the water. Then set the timer for 15 minutes and move on to Step 3. When the timer goes off, carefully strain the potatoes through the colander and return the potatoes back to the pot (do not return the pot to the heat).
STEP 3: Meanwhile… Make the Honey Dijon vinaigrette.
In a bowl, THOROUGHLY mix together the following ingredients:
- 1/8 cup of Dijon Mustard,
- 1/8 cup of apple cider vinegar,
- 1 clove of minced garlic,
- 1 tablespoon of honey,
- 1/4 teaspoon of salt,
- 1/4 teaspoon of black pepper,
- 1/4 cup of olive oil.
After the potatoes have been strained and returned to the pot (Step 2), pour the Honey Dijon vinaigrette over the boiled potatoes and use a large spoon to toss evenly. Do your best to make sure that all of the potatoes get evenly coated in the vinaigrette. Since the potatoes are soft now, they will soak up the liquid, so this tossing step needs to happen quickly! Don’t worry if the potatoes get smashed up a bit! That’s actually a good thing! Those little smashed bits will help make them extra crispy after they go into the oven!
STEP 4: Roast the potatoes in the oven.
Preheat the oven to 400 degrees F.
Now we are cooking the potatoes the second way. After tossing the potatoes with the vinaigrette, spread them out in a single layer on a baking sheet. Be sure to take the time to make sure that none are overlapping! If they are on top of each other, they won’t get as crispy in the oven!
Place the baking sheet in the middle of the oven and set the timer for 25 minutes.
When the timer goes off, carefully remove the tray from the oven and use a turner/spatula, to flip all of the potatoes over to the other side. Some of them may be stuck together. That’s alright, just do your best to turn them over in chunks. Again, make sure that they aren’t on top of each other. You should already start to see how crispy they are getting on the side that is facing up now (see image below)!
After flipping, return the potatoes to the middle of the oven and set the timer for 20 minutes. Then when the timer goes off, remove the tray from the oven. Immediately, sprinkle the now extra crispy roasted potatoes with the last 1/4 teaspoon of salt.
Lastly, garnish with the chopped chives (optional) and enjoy your EXTRA CRISPY roasted potatoes!
Give this Honey Dijon Extra Crispy Roasted Potatoes recipe a try! I promise they will be the crispiest roasted potatoes you have ever made at home! If you like the recipe (or even if you don’t), let me know in the comments below and share it with your friends!
The Short Version
Honey Dijon Extra Crispy Roasted Potatoes
Time: 1 hour, 10 minutes; Servings: 4
- 1.5 lbs of small potatoes (about 2-3″ in diameter, probably about 12-14 of them)
- 1 clove of garlic
- 1 heaping tablespoon of honey (I use raw honey, but any honey will work)
- 1/8 cup of apple cider vinegar
- 1/8 cup of Dijon mustard
- fresh chives for garnish – optional
- 3/4 teaspoon salt (in 1/4 increments)
- 1/4 teaspoon black pepper (I recommend freshly ground)
- 1/4 cup of olive oil
- Bring a pot of water to a rolling boil and add 1/4 teaspoon of salt.
- Wash the potatoes and cut them evenly into 1-1 1/2 inch chunks. Finely mince the clove of garlic and chop the chives into 1/4 inch segments.
- Boil the potatoes in the salted water for 15 minutes.
- Meanwhile make the vinaigrette by thoroughly mixing together the garlic, apple cider vinegar, Dijon mustard, 1/4 teaspoon of salt, black pepper, and olive oil in a bowl.
- Strain the potatoes and return them to the pot (do not return to the heat). Pour in the vinaigrette and use a large spoon to evenly coat the potatoes in the liquid (you have to do this part quickly before the potatoes soak it up).
- Preheat the oven to 400 degrees F. Spread the potatoes out evenly in a single layer on a baking pan, ensuring that none overlap.
- Bake the potatoes for 25 minutes. After 25 minutes, remove them from the oven and flip them all over (again making sure that none overlap).
- Return the potatoes to the oven for another 20 minutes. When they are finished, remove them from the oven and immediately sprinkle with 1/4 teaspoon of salt and garnish with the chives. Enjoy!