Crispy Roasted Potatoes
Recipe by Gingham
Fluffy inside and shatteringly crisp outside. A short boil first is what does it.
Ingredients
- 2 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks
- 1 tbsp kosher salt, for the water
- 1/4 cup olive oil
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp chopped fresh rosemary, optional
Method
Put a rimmed sheet pan in the oven and heat it to 450°F.
Cover the potatoes with cold water in a pot, add the tablespoon of salt, and bring to a boil. Cook until the edges soften and a knife goes in with a little resistance, 8 to 10 minutes.
Drain well, let them steam for 2 minutes, then shake them in the colander to rough up the edges. The rough edges are what turn crisp.
Toss the potatoes with the oil, salt, and pepper in a bowl.
Carefully tip them onto the hot pan and spread them out so they don't touch.
Roast 20 minutes, turn them, and roast until deep golden and crisp, 15 to 20 minutes more.
Toss with the rosemary and serve hot.
Notes from the source
Red potatoes work too but won't get quite as fluffy inside.