Crispy Roasted Potatoes

Crisp Roasted Potatoes

NOTE: The steps of parcooking the potatoes before roasting them and tossing the potatoes with salt and oil until they are coated with starch are key to developing the trademark crisp exterior and creamy interior. For the creamiest texture, the potatoes should be just undercooked when they are removed from the simmering water in step 1.

2 ½ pounds Yukon Gold potatoes, rinsed and cut crosswise into ½-inch thick rounds

salt and pepper

5 Tbsp olive oil

1.       Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 450’F. Place potatoes and 1 Tbsp salt in large kettle and add cold water to cover by 1 inch. Bring to boil over high heat, then reduce heat and gently simmer until exteriors of potatoes have softened but centers offer resistance when pierced with a paring knife, about 5 minutes. Drain potatoes well and transfer to large bowl. Drizzle potatoes with 2 Tbsp oil and sprinkle with ½ tsp salt. Using rubber spatula, toss to combine. Drizzle potatoes with another 2 Tbsp oil and ½ tsp salt and continue to toss vigorously until exteriors of potato slices are coated with starchy paste, 1 to 2 minutes.

2.       Working quickly, remove baking sheet from oven and drizzle remaining 1 Tbsp oil over surface. Carefully transfer potatoes to baking sheet and spread into even layer (skin side up if an end piece). Bake until bottoms of potatoes are golden brown and crisp, 15 to 25 minutes, rotating baking sheet after 10 minutes.

3.       Remove baking sheet from oven and, using metal spatula and tongs, loosen potatoes from baking sheet and carefully flip each slice. Continue to roast potatoes until second side is golden and crisp, 10 to 20 minutes longer, rotating baking sheet as needed to ensure potatoes brown evenly. Season with salt and pepper to taste, and serve immediately.

Serves 4 to 6

Recipe from America’s Test Kitchen “All-Time Best Holiday Recipes”