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Crisp Roasted Potatoes Recipe

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This recipe for Crisp Roasted Potatoes, by , is from Sandra's Cookbook, 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!

Contributor:  
Contributor:  
Sandra Kendel

Category:
Category:

Ingredients:  
Ingredients:  
2.5 lbs Yukon Gold potatoes, unpeeled, sliced 1/2 "
salt and pepper
5 T olive oil

Directions:
Directions:
1. Adjust oven rack to lowest position, place rimmed baking sheet on rack and heat oven to 450 degrees.
Place potatoes and 1 T salt in dutch oven and add cold water to cover by 1 ". Bring to boil over high heat. Reduce
heat and gently simmer until exteriors of potatoes have softened but centers offer resistance when pierced with paring knife,
about five minutes. Drain potatoes well and transfer to large bowl. Drizzle with 2 T oil and sprinkle with 1/2 t salt. Using
spatula, toss to combine. Drizzle with another 2 T oil and sprinkle with 1/2 t salt. Toss until exteriors of potatoes are coated with starchy paste, 1-2 minutes.
2. Working quickly, remove sheet from oven and drizzle remaining 1 T oil over surface. Carefully transfer potatoes to sheet and spread into even layer (with end pieces skin side up). Bake until bottoms of potatoes are golden brown and crisp, 15-25 minutes, rotating sheet after 10 minutes.
3. Remove sheet from oven, and using metal spatula and tongs, loosen potatoes from sheet, carefully flipping each slice. Continue to roast until second side is golden and crisp, 10-12 minutes longer, rotating sheet as needed to ensure that potatoes brown evenly. Season with salt and pepper to taste; serve immediately.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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