Best Crispy Roasted Potatoes
Ingredients
- 4 medium Yukon gold potatoes
- 1 tablespoon salt (for boiling)
- Olive oil (enough to cover baking sheet base)
- Salt to taste
- Optional: 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 and 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.
Shake the potatoes in the saucepan to roughen the surfaces and make them look messy.
Transfer the potatoes to a colander.
Use a large rimmed baking sheet that fits the potatoes in a single layer without touching.
Add enough olive oil to the baking sheet to cover the base thinly and place it in the oven for 3 minutes until the oil shimmers.
Remove the baking sheet, add the potatoes, sprinkle with salt, and toss to coat in the oil.
Roast the potatoes for 20 minutes without disturbing.
Toss the potatoes and roast for another 10 minutes until crispy.
Add salt to taste.
