One potato, two potato.
My dear friends, please forgive me, but this is my second potato recipe in
just over a week and I’m not done yet. The thing is, I’m making a lot of them
these days and they’re so yummy, that I just have to share them here with
you. It’s all white and winter-y here in Ontario, so I’m fixated on warm, stick-
to-your ribs, comfort foods and potatoes keep making the menu.
When you think of all the ways that you can prepare potatoes, it makes
you realize what a versatile vegetable they are. Whether in soups, stews,
casseroles, bread, rolls, pancakes (yum, LOVE potato pancakes), baked,
boiled, or roasted ~ you’ve gotta admit, potatoes are pretty awesome.
What I like about THESE potatoes is they’re crispy outside followed by a soft
and yummy inside. Par-boiling makes all the difference. It releases the starch
before you bake them in the oven, jump-starting the crisping process. By
tossing them vigorously with garlic, salt and olive oil, for one to two minutes,
the water evaporates quickly and you get a nice starchy coating all over,
which gets all nice and crispy in the oven. Just look at all that yummy garlic,
olive oil and starchy coating.
Yukon Gold potatoes offer the best results for this recipe. They ensure an
even crispiness outside and a silky-smooth inside – everytime. It’s also
important to get the pan good and hot before you put them in the oven in
order to achieve that crispness and golden colour. Chopped garlic is optional,
but if you like garlic, be sure to mix it in, as it adds another flavour dimension.
Placing the sliced potatoes in a single layer, flat on the baking sheet, achieves
a warm, golden color and a nice, even crispness. Take them out of the oven
after 15 – 20 minutes, when you’ve got a nice crispy brown all around the
edges, and give them a good flip.
Back in the oven for 10 more minutes and voila, gorgeous crispy, baked
potatoes. Sprinkle them with a little salt and some ground pepper and you will
eat well, my friend.
These potatoes are great.
They’re really quick and they fill people up.
They BAKE in the oven, while you’re busy with other things. (Like taking
pictures of things baking in the oven).
They’re self-sufficient – which is awesome.You only need to flip them ONCE,
not a gazillion times like the fry pan method. I love self-sufficient food.
Things, or people.
They free up your stove top. You can never have enough stove top.
Here are just a few flavour combinations you can try.
Serve them with eggs, for a hearty, country-style breakfast.
Dip them in sour cream, apple sauce and then sprinkle them with a wee bit of
Mmmm … can you say delicious?
For those who recently accepted my invitation to follow this blog, and for all
of your encouragement and fantastic advice, thank you from the bottom of
my heart. I look forward to sharing more posts about our life here in the
country, the foods we love and the everyday adventures we encounter while
raising a family on a working farm in Ontario. From my table to yours, I hope
you’re having an awesome, super delicious day.
This Sweet Wife ♥
Here’s the recipe:
Crispy Roasted Potatoes
Adapted from: The Best of America’s Test Kitchen
2 1/2 pounds of Yukon Gold potatoes (about 5 medium)
rinsed and cut crosswise into 1/2-inch thick rounds. For the photos, my
potatoes were peeled; you can do either peeled or unpeeled.
5 tablespoons olive oil
1. Adjust an oven rack to the lowest position, place a rimmed baking sheet on
the rack, and heat the oven to 400°F (200° C). Place the potatoes and 1
tablespoon salt in a Dutch oven and add cold water to cover the potatoes by 1-
inch. Bring to a boil over high heat, then reduce the heat and gently simmer
until the exteriors of the potatoes have softened but the centers offer
resistance when pierced with a paring knife, about 5 minutes. Drain the
potatoes and transfer to a large bowl. Drizzle the potatoes with 2 tablespoons
of the oil and sprinkle with 1/2 teaspoon of salt. Using a rubber spatula, toss
to combine. Drizzle the potatoes with 2 tablespoons more oil and 1/2
teaspoon salt and continue to toss vigorously until the exteriors of the potato
slices are coated with a starchy paste, 1 to 2 minutes.
2. Working quickly, remove the baking sheet from the oven and drizzle the
remaining 1 tablespoon of oil over the surface. Carefully transfer the potatoes
to the baking sheet and spread into an even layer (skin side up if an end
piece). Bake until the bottoms of the potatoes are golden brown and crisp, 15
to 20 minutes.
3. Remove the baking sheet from the oven and, using a metal spatula and
tongs, loosen the potatoes from the baking sheet andcarefully flip each slice.
Continue to roast potatoes until the second side is golden and crisp, 10 to 15
minutes longer, rotating the baking sheet as needed to ensure the potatoes
brown evenly. Season with salt and pepper to taste and serve immediately.