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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

FORKED OVEN-ROASTED POTATOES Recipe

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This recipe for FORKED OVEN-ROASTED POTATOES is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
•6 pounds small Yukon Gold potatoes (1 1/2"–2"-diameter), peeled
•1 tablespoon kosher salt plus more
•1/2 cup olive oil
Directions:
Directions:
•
Preheat oven to 425°. Working in 2 batches, cook potatoes in a large pot of boiling salted water for 3 minutes. Using a slotted spoon, transfer potatoes to a rimmed baking sheet. When cool enough to handle, firmly scrape the tines of a fork up and down potatoes, creating a rough, grooved surface.

•
Pour oil onto another rimmed baking sheet; bake (to heat oil) for 5 minutes. Add potatoes; turn to coat. Season with 1 tablespoon salt. Roast, turning 3 times during cooking and occasionally basting with oil, until browned and tender, 60–70 minutes.
Number Of Servings:
Number Of Servings:
4–6 servings

 

 

 

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