By Tracey
Crispy Oven-Roasted Potatoes
from The Best of America’s Test Kitchen
Ingredients:
- 2 1/2 pounds Yukon Gold potatoes (about 5 medium), rinsed and cut into 1/2-inch rounds
- 5 tablespoons olive oil
- kosher salt and freshly ground black pepper
Directions:
Preheat oven to 450 F. Place a rack in the lowest position in the oven and place a large, rimmed baking sheet on it.
Combine the potato rounds and 1 tablespoon of salt in a large pot and add cold water to cover by 1 inch. Set over high heat and bring to a boil. Reduce the heat to a gentle simmer and continue cooking until the edges of the potatoes have softened, but the centers offer resistance when you insert a paring knife, about 5 minutes. Drain the potatoes and transfer to a large bowl. Add 2 tablespoons of the oil and 1/2 teaspoon salt then use a rubber spatula to toss. Add another 2 tablespoons of oil and 1/2 teaspoon salt then toss again – don’t be gentle, you want to vigorously toss the potatoes until the outside of the slices are coated with a starchy paste, which should take 1-2 minutes.
Remove the baking sheet from the oven and drizzle it with the remaining tablespoon of oil. Add the potatoes to the baking sheet, spread in an even layer (skin side up for end pieces). Bake for 15-25 minutes, or until the bottoms of the potatoes are golden brown and crisp. Remove the baking sheet from the oven and flip the potatoes using a metal spatula. Return to the oven and continue cooking until the second side is golden and crisp, about 10-20 minutes. Season with salt and pepper to taste before serving.
