Most Crispy Potatoes by cookingforpeanuts 🧡
Peel and cut 4 medium yukon gold potatoes into about 1 1/2-inch pieces.
OPTIONAL:Soak in enough water to cover, plus 2 teaspoons salt, for 20 to 30 minutes.
Drain the potatoes.
Preheat the oven to 425F.
Boil about 5 cups water (or enough to cover the potatoes by 2-inches). Add 1 tablespoon salt, and the potato pieces.
Cook for about 7 minutes, or until the potatoes are just fork tender but still meet some resistance in the middle.
Drain the potatoes and transfer them back to the empty hot saucepan for about 30 seconds so they dry out. Give them a really good shake in the saucepan to rough them up and break up the outer layers. The outsides should look a bit messy.
Transfer the potatoes back to the colander.
Use a large rimmed baking sheet that can fit the potatoes in a single layer without them touching.
Add enough olive oil to the baking sheet to cover the base. There should be a very thin layer of oil. Place the baking sheet with the oil into the oven at 425F for about 3 minutes, or until the oil shimmers but is below the smoke point.
Remove the baking sheet and place the potatoes onto the hot oil. Sprinkle with salt. Use a spatula to toss the potatoes in the oil until they are coated. (You can also add fresh herbs.)
Roast the potatoes for 20 minutes without disturbing.
Toss the potatoes and roast for about another 10 minutes, or until crispy.
Add salt to taste.
[Recipe & Photography by cookingforpeanuts]
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