Very Crisp Roasted Potatoes
Ingredients
2 1⁄2 pounds Yukon gold potatoes, rinsed and cut into 1⁄2-inch slices
Table salt
5 tablespoons olive oil
Ground black pepper
Instructions
1. Adjust oven rack to lowest position, place rimmed baking sheet on rack and heat oven to 450*F. Place potatoes and 1 tablespoon salt in Dutch oven; add cold water to cover by 1 inch. Bring to boil over high heat; reduce heat and gently simmer until exteriors of potatoes have softened but centers offer resistance when pierced with paring knife, about 5 minutes. Drain potatoes well and transfer to large bowl. Drizzle with 2 tablespoons oil and sprinkle with 1⁄2 teaspoon salt; using rubber spatula, toss to combine. Drizzle with another 2 tablespoons oil and 1⁄2 teaspoon salt; continue to toss until exteriors of potato slices are coated with starchy paste, 1 to 2 minutes.
2. Working quickly, remove baking sheet from oven and drizzle with remaining tablespoon oil over surface. Carefully transfer potatoes to baking sheet and spread into even layer (skin-side up if end piece). Bake until bottoms of potatoes are golden brown and crisp, 15 to 25 minutes, rotating baking sheet after 10 minutes. (Do be careful when putting the potatoes on the baking sheet since the oil has the potential to splatter.)
3. Remove baking sheet from oven and, using metal spatula and tongs, loosen potatoes from pan, carefully flipping each slice. Continue to roast until second side is golden and crisp, 10 to 20 minutes longer, rotating pan as needed to ensure potatoes brown evenly. Season with salt and pepper to taste and serve immediately.
Comments
I love roasted potatoes and I’ve tried out a few different recipes over the past few years. This one is from the 2009 Cook’s Illustrated Annual. At the first bite, Lance said “Wow, these are great!” Tossing the potatoes in order to get a starchy coating built up really does help with the crisping process. These were fantastic, super crispy and delicious. The recipe says that it serves four, but we gobbled them all up during the course of dinner. I would make these again in a heartbeat.
Shown here with Marinated London Broil.
Cook’s Illustrated 2009