Crispy Roasted Yukon Gold Potatoes
Ingredients
- 4 medium Yukon Gold potatoes
- Olive oil (enough to lightly coat baking sheet)
- Salt (2 teaspoons for optional soaking, 1 tablespoon for boiling, and to taste)
Optional
- Fresh herbs
Preparation
Peel and cut the potatoes into about 1 1/2-inch pieces.
Drain the potatoes after soaking if the optional step was used.
Preheat the oven to 425F.
Boil enough water 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 firm in the middle.
Drain the potatoes and transfer them to a hot saucepan for about 30 seconds to dry.
Shake the potatoes in the saucepan to roughen the surfaces and make them messy.
Transfer the potatoes to a colander.
Use a large rimmed baking sheet that allows potatoes to be in a single layer without touching.
Add olive oil to the baking sheet to create a thin layer and heat it in the oven for about 3 minutes until the oil shimmers but does not smoke.
Place the potatoes on the hot oil, sprinkle with salt, and toss with a spatula to coat.
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.
Optional
Soak the cut potatoes in water with 2 teaspoons salt for 20 to 30 minutes.
