Recipe | My favorite roasted potatoes

crispy-roasted-potatoes

One of my favorite things in the world are potatoes. Whether it’s french fries, gratins, tater tots, or mashed potatoes, I’ll happily eat it all. As far as roasted potatoes go, this recipe from Cook’s Illustrated magazine is one of the best and you’ll be fooled by it’s plain and simple appearance. It has a perfect balance of texture – it’s crisp on the outside and creamy on the inside with just the right amount of salt.

The secret to these potatoes is tossing them with olive oil and salt after they’ve been boiled to create a starchy, kind of fuzzy texture. I have to admit, for a roasted potato recipe it takes a little more time and effort, but I promise you it will all be worth it once you take that first bite.

roasted-potatoes-boil

roasted-potatoes-toss

roasted-potatoes-bake

roasted-potatoes-serve

Crispy Roasted Potatoes
(Adapted from Cook’s Illustrated magazine)
Serves 4-6

2-1/2 pounds Yukon Gold potatoes (about 5 medium), rinsed
and cut into 1/2-inch-thick slices
Kosher salt
5 tablespoons olive oil
Ground black pepper

1. Adjust oven rack to the lowest position, placed a rimmed baking sheet on the rack, and heat oven to 450 degrees. Place the potatoes and 1 tablespoon salt in a large pot or Dutch oven; add cold water to cover by 1 inch. Bring to a boil over high heat; reduce the heat to a simmer until the exterior of a potato has softened, but the center offers resistance when pierced with a paring knife, about 5 minutes.

2. Drain the potatoes and transfer to a large bowl. Drizzle 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon salt; using a rubber spatula, toss to combine. Drizzle with 2 tablespoons more oil and 1/2 teaspoon salt; continue to toss until the exterior of the potato slices are coated with a starchy paste.

3. Working quickly, remove the baking sheet from the oven and drizzle the remaining 1 tablespoon oil over the surface. Carefully transfer the potatoes to the baking sheet and spread them into an even layer (skin side up for the end pieces). Bake until the bottom of the potatoes are golden brown and crisp, 15-25 minutes, rotating the baking sheet after 10 minutes.

4. Remove the baking sheet from the oven and carefully flip each potato slice. Continue to roast until the second side is golden and crisp, 10-20 minutes. Season with pepper to taste and serve immediately.

3 thoughts on “Recipe | My favorite roasted potatoes

  1. I made some type of potatoes every week I would guess. Thanks for this version, it’s going into my rotation this week!

    I always buy russet potatoes, because at my local store – it’s 99 cents for a 10 lb. bag!

    • Wow, that’s a deal! I’ve tried this recipe with russets and although it’s a little bit less creamy than Yukons, it’s definitely just as good. Hope you like it!

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