Here is a recipe and some tips for roasting potatoes. This dish is extremely versatile. I often make these as a snack or as a side dish.
- Yukon Gold Potatoes | 1/2 inch thick slices.
- Olive Oil.
- Freshly Ground Black Pepper.
It does not get much simpler than that.
- Place a rimmed baking sheet in the oven and preheat oven to 450 degrees.
- Place potatoes in some salted cold water in a pot on high heat.
- Once brought to a boil, reduce heat to a low simmer for about 5 minutes.
- Drain potatoes well and transfer to large bowl.
- Toss in salt and olive oil until the outsides of the potatoes are coated in a starchy paste (1-2 minutes).
- Quickly remove baking sheet from the oven, drizzle olive oil on the baking sheet and arrange the potatoes evenly before putting back in the oven.
- Bake until potatoes are crispy on the outside (around 20 minutes flipping after 10 minutes).
- Adjust seasoning and then finish with black pepper and/or herbs.
- Serve immediately.
Why boil the potatoes most of the way?
Gently simmering draws sugars and starch towards the surface of the potato. This will help the caramelization in the oven.
Why toss the potatoes roughly?
Tossing the potatoes roughly increases the surface area. It does this by roughing up the surface and creating imperfections. This speeds up the evaporation. Caramelization can only occur after the surface water content has evaporated. This also increases the rate at which fat can be absorbed.
Why Yukon Gold?
The cooking method relies on water evaporation in order to create a crispy exterior. Yukon gold has enough moisture that it won’t dry out completely even though we’ve maximized the evaporation rate. We therefore end up with a crispy exterior and a creamy interior.