November 09, 2009
Best Roasted Potatoes Ever
I don't recall where I discovered the secret to perfect roasted potatoes but it is all about the par-boiling.
Here's what I do:
Rinse and dry whole potatoes, cutting out any bad spots. Chop into uniform pieces, I aim for about 1.5 inches by 1.5 inches. Put them in a pot, cover with salty water - I aim for the saltiness of the ocean, or potato chip salty.
Purple potatoes! These came in our organic produce bin. They seem to be less waxy and slightly starchier than my favorite, yukon golds.
Bring water to a boil and boil until a fork goes through easily. There is no set time with this, it depends on the size you cut your potatoes and the type you have. Once the water boils I usually set the timer for 8 minutes. The waxier and larger the more time it takes. These purple ones were ready at 6 minutes. You don't want to be roasting mashed potatoes! (Although, that sounds kind of good.)
Once they are at your desired pre-cookness, drain then and lay them out on a cookie sheet to cool. I have done this without cooling, they turn out fine, just slightly fluffier when you let them cool all the way. Meanwhile pre-heat oven to 350 degrees.
Toss cool potatoes in olive oil, salt and pepper and return to cookie sheet.
Roast potatoes for 30 minutes, take out of oven, turn over, return to oven for 30 more minutes. Enjoy!
I think they are great just the way they are but you can boost up the flavor by adding a few things: chopped rosemary or other spices with the salt and pepper, chopped onion and/or garlic about 8 minutes before the end of cooking, or once they are finished you can add in some chopped sun-dried tomatoes, or roasted red peppers. Breakfast potatoes have nothing on these and once you try them the restaurant version suffers (sorry!).
Yukon Gold potatoes are my very favorite with this recipe but I have had great results with any kind.
Posted by kerewin at November 9, 2009 08:29 PM