Wednesday, August 20, 2008

Really fast, crispy roast potatoes

From 2008-food

I am impatient. I also love potatoes. This is how to turn potatoes into crispy nuggets of happiness.

1 or more* pounds of waxy potatoes like reds, Peruvian purples, or Yukon golds
1 or more tablespoons olive oil
salt and pepper to taste

Poke some holes in the potatoes (so that they don't explode) and either boil in salted water until just cooked through (should be able to stick a fork in the potato without too much resistance) or microwave until similarly cooked through.

Preheat the oven to 425F.

Let the potatoes cool slightly and cut into bite-size chunks. (Gently) toss with oil (about 1 to 2 teaspoons per pound). Spread out on a piece of parchment paper (or silpat) on a jelly roll pan (10" x 15", I think). Sprinkle with salt and pepper--be generous with the salt if you didn't use salted water to cook the potatoes. Potatoes need a lot of salt.

Bake for 15-30 minutes** until crispy on the outside. You may want to flip the chunks over half way through the cooking time so both sides brown evenly.

Serve with ketchup. :)

*Make more. You will eat them all.
** I wasn't paying attention at the time, so I'm not sure how long it took. It was at least 15 minutes and less than 30 minutes.

Other notes:
  • If the potatoes are finishing too quickly, remove from the oven when they are just about done. Put them back in 5-10 minutes before serving to re-crisp them.
  • You can also use left over boiled potatoes. They may take slightly longer to bake if they are room temperature or colder.
  • You can toss the potatoes with other herbs like thyme, rosemary, chives.
  • Crash-hot potatoes are another great crispy roasted potato recipe.

1 comment:

Hobson's Choice said...

Yummy. We also do this with sweet potatoes. I'm so glad I discovered your blog. My sister-in-law has celiac disease, so I'm always on the lookout for good dishes for family celebrations.


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