I don’t actually like potatoes, so I guess it’s ironic that I’m claiming to be sharing the ‘best’ roasted potato recipe, but based on the rave reviews I’ve received for these potatoes, I’m fairly confident they’re delicious. I originally found this recipe through Pinterest on the blog Chocolate & Zucchini. I am using essentially that recipe, with minor modifications.
Here’s what you need for delicious, crispy every time roasted potatoes:
– 2 pounds of potatoes
– 2 tbsp. of olive oil
– sea salt
– rosemary (ideally fresh)
Serves 4 generously.
Preheat the oven to 410F.
Depending on your tastes, you can either peel your potatoes completely, or scrub them well, and peel off alternate strips (best for smooth-skinned potatoes). Rinse the potatoes well in cold water.
Cut the potatoes into fairly even bite-sized chunks. Place them in a saucepan large enough to accommodate them, cover with cold water, and add a teaspoon of salt. Set over high heat, cover, bring to a low boil, then lower the heat to medium and cook for 5 minutes.
As soon as the water boils, pour the olive oil into a rimmed baking sheet, and place the sheet in the oven, so the oil and baking sheet will heat up.
After the 5 minutes of boiling, drain the potatoes — they will not be fully cooked yet — and return them to the saucepan. Place a lid on the saucepan. Holding the lid firmly shut with both hands (the saucepan will be hot, so wear oven mitts or use dish towels), shake the saucepan vigorously for a few seconds, until the surface of the potato chunks is fuzzy. Do not, under any circumstances, skip this step.
Remove the baking sheet from the oven (before the oil starts smoking), pour the potatoes onto the sheet, sprinkle with sea salt and a bit of rosemary, and stir well to coat with the oil.
Return to the oven and bake for 25 to 30 minutes, flipping the potatoes halfway through, until cooked through (when you insert the tip of a knife in one of the pieces, it should meet no resistance), crusty, and golden.
Serve hot, immediately.