Comment obtenir des pommes de terre rôties croustillantes

Valable quand

• The portion is 200–250 g per person, cut into even 4–5 cm pieces.
• The oven is fully preheated to 220°C conventional or 200°C fan/convection.
• Parboiling for 5–8 minutes is optional but gives rougher, crisper edges.
• Potatoes sit in one layer with visible space.

À quoi ça doit ressembler

Ce qu'il te faut

• 200–250 g potatoes per person
• 1–1½ tbsp oil per 500 g potatoes
• Salt
• Large roasting tray
• Pot and colander for optional parboiling
• Spatula and fork

Étape par étape

1. 1

   Cut evenly, rinse and dry. Optionally parboil and shake to roughen the surface.

   • Matériel: Pot and colander for optional parboiling + Spatula and fork.
   • Chaleur: No heat during preparation.
   • Temps: 2–5 minutes.
   • Aspect: Pieces are dry and even; parboiled edges look floury.
   • Si ça tourne mal: Wet, uneven pieces steam and finish at different times.
   • Prêt quand: Pieces are dry and even; parboiled edges look floury.

2. 2

   Coat with oil and salt, spread in one spaced layer and place in a preheated oven.

   • Matériel: Large roasting tray.
   • Chaleur: The stated working heat.
   • Temps: 5–40 minutes depending on ingredient and method.
   • Aspect: Oil sizzles lightly and the underside colors without liquid pooling.
   • Si ça tourne mal: A crowded, cold tray traps steam and leaves potatoes pale.
   • Prêt quand: Oil sizzles lightly and the underside colors without liquid pooling.

3. 3

   Roast undisturbed until the underside has formed a crust, then turn once.

   • Matériel: Large roasting tray + Spatula and fork.
   • Chaleur: 200–220°C.
   • Temps: 20 minutes before turning.
   • Aspect: Oil sizzles lightly and the underside colors without liquid pooling.
   • Si ça tourne mal: A crowded, cold tray traps steam and leaves potatoes pale.
   • Prêt quand: Oil sizzles lightly and the underside colors without liquid pooling.

4. 4

   Turn once and roast until every side has crisp, golden edges.

   • Matériel: Spatula and fork.
   • Chaleur: Low heat or off during the final check.
   • Temps: 1–5 minutes.
   • Aspect: Edges are deep golden and crisp; the centers are soft.
   • Si ça tourne mal: Turning too often tears the crust; black edges mean excessive heat.
   • Prêt quand: Edges are deep golden and crisp; the centers are soft.

Si ce n'est pas comme prévu

• Wet, uneven pieces steam and finish at different times.
• A crowded, cold tray traps steam and leaves potatoes pale.
• Turning too often tears the crust; black edges mean excessive heat.

Sécurité alimentaire

Use dry maniques, keep your face clear of steam and place hot trays on a heatproof surface.