Crispy Roasted Yukon Gold Potatoes
Ingredients
- 4 medium Yukon gold potatoes
- Water (for soaking and boiling)
- Salt (2 teaspoons for optional soaking, 1 tablespoon for boiling, and to taste)
- Olive oil (enough to lightly coat baking sheet)
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 or enough to cover the potatoes by 2 inches, add 1 tablespoon salt, and cook the potato pieces for about 7 minutes until just fork tender but still slightly firm in the middle.
Drain the potatoes and transfer them back to the empty hot saucepan for about 30 seconds to dry out, then shake vigorously to roughen the surfaces and make them look messy.
Transfer the potatoes back to the colander.
Use a large rimmed baking sheet that can hold the potatoes in a single layer without touching, add enough olive oil to create a thin layer on the base, and heat in the oven for about 3 minutes until the oil shimmers but is below the smoke point.
Remove the baking sheet, add the potatoes to the hot oil, sprinkle with salt, and toss with a spatula to coat; you can also add fresh herbs at this stage.
Roast the potatoes for 20 minutes without disturbing.
Toss the potatoes and roast for another 10 minutes or until crispy.
Season with salt to taste.
