Crispy Oven-Roasted Yukon Gold Potatoes
Ingredients
- 4 medium Yukon gold potatoes
- 1 tablespoon salt (for boiling)
- Olive oil (enough to lightly coat baking sheet)
Optional
- 2 teaspoons salt (for soaking)
- Fresh herbs
Preparation
Peel and cut 4 medium Yukon gold potatoes into about 1.5-inch pieces.
Optionally, soak the potatoes in enough water to cover, plus 2 teaspoons salt, for 20 to 30 minutes.
Drain the potatoes.
Preheat the oven to 425°F.
Boil about 5 cups of water with 1 tablespoon salt, then add the potato pieces.
Cook for about 7 minutes until just fork tender but still firm in the middle.
Drain the potatoes and transfer them back to the hot saucepan for 30 seconds to dry, then shake to roughen the surfaces.
Transfer the potatoes to a colander.
Use a large rimmed baking sheet and add enough olive oil to lightly cover the base.
Place the baking sheet with oil in the oven at 425°F for about 3 minutes until the oil shimmers.
Remove the baking sheet, add the potatoes, sprinkle with salt, and toss to coat. Optionally, add fresh herbs.
Roast the potatoes for 20 minutes without disturbing.
Toss the potatoes and roast for another 10 minutes or until crispy.
Add salt to taste.
