an interview with chef Andy Schilling.
This time I have the privilege of speaking with Andy Schilling, Chef de Cuisine at BLT Steak, located in the elegant Ritz Carlton Hotel, Westchester.
His professional experiences include working for the 3 star Michelin rated restaurant Eleven Madison Park, Hudson Yards Catering, and the private, residents-only restaurant at 15 Central Park West.
For anyone who has experienced soggy potatoes, (and that includes myself!) chef Schilling shows three important steps to making your next potato dish extra crunchy, and full of flavor. After spending time in his kitchen, I learned to make the perfect roasted potatoes, and you can too!
Three steps on how to make crispy roasted potatoes:
- SEASON YOUR WATER.
Season your water with bay leaf, rosemary, black peppercorn, and a generous amount of salt to boil your potatoes. This step will bring the best flavor.
The boiling period also reduces the time you have to roast the potatoes and make them crispy. Chef Schilling recommends using small potatoes like fingerling or Yukon gold which work best for roasting. If you use larger size potatoes, you may want to cut them in halves or quarters before you boil them.
2. PRE-HEAT YOUR PAN.
This is an important step. Pre-heat your oil in a pan before cooking. You can test to see if the oil is ready by cooking one potato first to see if you hear the nice sizzling sound in the pan. When your pan is hot, it will create a beautiful browning to the potatoes that will add to the deep flavor, yet will not make your potatoes stick to the pan.
3. ADD YOUR HERBS LAST.
After you sautee the potatoes to the crispiness you desire, add chopped shallots and herbs (rosemary works best!) then cook them for another 2 minutes. Remove from the pan, then add sea salt right before serving.
Do it ahead:
Roasted potatoes are best served fresh. However, if you are making a big batch for a party, you can spread the potatoes on a sheet pan and place them in the oven at a low temperature (200 degree F) until ready to serve.
Crispy Roasted Potatoes | Recipe from chef Andy Schilling
- 24 ounces fingerling potatoes
- 2 tbsp kosher salt
- 2 sprigs rosemary
- 1 tbsp whole black peppercorn
- 1 tbsp shallots, finely chopped
- Put potatoes, bay leaf, whole black peppercorn, and a generous amount of kosher salt in a pot of cold water. Add just enough water to cover the potatoes.
- Bring to a boil then reduce to simmer until a paring knife goes easily in the potatoes. This should take about 5-10 minutes depending on the size. Be careful not to overcook, a little under is better.
- Strain the potatoes, and cut in halves.
- Pre-heat your pan, and add oil. After your oil is hot, add potatoes flesh down and cook until it's reaching the crispiness you desire.
- Add chopped shallots and chopped rosemary. Cook for another 2 minutes.
- Remove from the pan, add sea salt and serve.