"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Crisp Roasted Potatoes Recipe

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This recipe for Crisp Roasted Potatoes, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Little

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 pounds Yukon Gold potatoes rinsed and cut into 1/2 inch slices
salt
5 Tbsp olive oil

Directions:
Directions:
Adjust oven rack to lowest position. Place rimmed baking sheet on rack and heat oven to 450 F. Place potatoes and 1 Tbsp salt in Dutch oven. Add cold water to cover and bring to a boil over high heat. Reduce heat and simmer until exterior of potatoes have softened about 5 minutes. Drain well and transfer to a large bowl. Drizzle with 2 Tbsp oil and sprinkle with 1/2 tsp salt. and toss to combine. Drizzle with another 2 Tbsp oil and continue to toss until exteriors of potatoes are covered with starchy paste 1 -2 minutes.
Remove baking sheet from oven and drizzle remaining tbsp of oil over surface. Carefully transfer potatoes to baking sheet and spread into even layer (skin side up if an end piece) Bake until bottoms of potatoes are golden brown and crisp 15 - 20 minutes rotating baking sheet after 10 minutes
Remove from oven and using a metal spatula loosen potatoes from pan and flip each slice Continue to roast second side until golden brown and crisp 10 -20 minutes longer. Season with salt and pepper to taste and serve.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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