Crispy Roasted Yukon Gold Potatoes
Ingredients
- 4 medium yukon gold potatoes
- 1 tablespoon salt
- Olive oil
Optional
- 2 teaspoons salt (for soaking)
- Fresh herbs
Preparation
Peel and cut the 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, add 1 tablespoon salt, and cook the potato pieces for about 7 minutes until just fork tender.
Drain the potatoes and transfer them back to the empty hot saucepan for 30 seconds to dry out, then shake to rough up the surfaces.
Transfer the potatoes back to the colander.
Add enough olive oil to a large rimmed baking sheet to cover the base thinly and heat in the oven for about 3 minutes until the oil shimmers.
Remove the baking sheet, place the potatoes on it, sprinkle with salt, toss to coat, and optionally add fresh herbs.
Roast for 20 minutes without disturbing.
Toss the potatoes and roast for another 10 minutes or until crispy.
Season with salt to taste.
