Wednesday, November 30, 2016

Perfectly Crispy Oven Roasted Potatoes

While roasting potatoes in the oven is one of the most simple ways to cook them. You can actually follow these simple steps to make truly awesome and dare I say Perfect! oven roasted potatoes. 

If you boil the potatoes first and then toss them with oil and seasonings and roast them in the oven, you can roast them at a higher temperature and get a super crispy outside while the inside gets fluffy and airy. 

I can get a little bit passionate about my potatoes, but it is really because they are just So Freaking Delicious!!


2 pounds waxy or all-purpose potatoes, like red skinned or Yukon Golds
2 tablespoons olive oil
Kosher salt

Preheat the oven to 450°.

Scrub your potatoes clean (or peel them) and cut them into your desired shape. Place them in a sauce pan with a tablespoon of kosher salt and cover them with about an inch of cold water. Bring this to a boil over high heat and then reduce the heat to a simmer. Cook 4-5 minutes, just until the edges are softened but the centers are still hard.

Drain the potatoes and put them in a large mixing bowl. Drizzle the potatoes with the olive oil and sprinkle them with one teaspoon of kosher salt. Place a dinner plate over the bowl, and holding it tight like a lid, give the potatoes a few good shakes to roughen up the sides and edges.

Spread the potatoes in a single layer over a baking sheet. Bake for 35-40 minutes, flipping the potatoes every 15 minutes until they're evenly browned and crispy. Allow to cool slightly and serve immediately.