(I boil and scrape my potatoes ahead of time and then just leave them on a baking sheet covered in foil at room temperature. And I sprinkle them with parsley to make them look pretty. They are a great accompaniment to any roast or steak dinner.)
Forked Oven-Roasted Potatoes
Bon Appétit | December 2011
yield: Makes 4–6 servings
Crackling and textured on the outside and super-creamy inside, this three-ingredient recipe couldn't be simpler (or more delicious).
Ingredients
Preheat oven to 425°F. Working in 2 batches, cook potatoes in a large pot of boiling salted water for 3 minutes. Using a slotted spoon, transfer potatoes to a rimmed baking sheet. When cool enough to handle, firmly scrape the tines of a fork up and down potatoes, creating a rough, grooved surface.
Pour oil onto another rimmed baking sheet; bake (to heat oil) for 5 minutes. Add potatoes; turn to coat. Season with 1 tablespoon salt. Roast, turning 3 times during cooking and occasionally basting with oil, until browned and tender, 60–70 minutes.
So you boil them peels on and then just slip them out of the peels after? THe only thing holding me back from trying this recipe was the prospect of peeling 6 pounds of tiny potatoes.
ReplyDeleteYou peel first, then boil. I was also turned off at the prospect of peeling so many potatoes but it really wasn't so bad. I have made these with tiny yukon golds, which are hard to find, and normal small yukon golds and the normal small are way easier to peel. You definitely do not need 6 lbs if it's just for your immediate family. Six lbs easily fed 6 adults with a few leftover.
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