Food You Can Eat: Potatoes

7/3/20 MegMegMcGee 9

Perfect roasted potatoes always eluded me until I figured out a couple little tricks. It only takes an extra few minutes to guarantee them crispy on the outside and light and fluffy on the inside every time. Follow along with me…

I like these little guys from Costco. Yukon Golds would also be great.
I don’t bother peeling these; I just cut them in half. After that, I soak them in water for 5-10 minutes to get some of the starch out.
I par-boil them. Start them in cold water and once they are boiling, boil for 5-7 minutes.
Drain and put them in a big bowl. Sprinkle with a couple tablespoons of flour, lots of salt and pepper and shake. Add a generous amount of olive oil and shake some more.
Add to a sheet pan and roast at 400-425 til golden brown and crispy on the outside. These went in for 45 minutes.
Yum!
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9 Comments

  1. Oh yummy, they look delicious. Small potatoes added to the shopping list for next week. I’ve always skipped from cut them in half to add flour/salt/oil and bake. I can’t wait to try your technique. Also, do you like the silpat? And, your tiles behind the stove are pretty. Meg Meg, thank you for posting! I get “cooked out” and love to see other folk’s food they eat.

  3. Looks great. I haven’t had roasted potatoes in forever (hmmmm maybe I need soon). I have, in the past, parboiled them – and by parboiled, I mean like 75% done probably. Then I chilled them in the fridge for a while which dries them out a little and helps with the crispy outside, and then I cover in olive oil and put in the oven at a high temp.

  5. Sam! Oh, the memories. Those books/movies were the best. Great pic Meg!

    ——

    Sam: What we need is a few good taters.
    Gollum: What’s taters, precious? What’s taters, eh?
    Sam: PO-TA-TOES, Boil ’em, mash ’em, stick ’em in a stew.

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