Potatoes are one of my very favorite side dishes. I love them in pretty much any form. I have a recipe for Parmesan Roasted Potatoes that I adore, but sometimes my kiddos want something they can dip in ketchup. Go figure.
A couple of years ago I was watching America’s Test Kitchen and they were sharing a recipe for what they called the “best roasted potatoes ever.” I grabbed a pencil and paper and scribbled down the recipe. And proceeded to loose it in the depths of my pantry. I discovered it, dusted it off, and proceeded to try out the recipe. Oh my. Apparently parboiling the potatoes performs some magical transformation on them, because these roasted potatoes really do have amazing texture and flavor! I hope you’ll give ’em a try!
Crispy Roasted Potatoes
5 medium potatoes, scrubbed and rinsed
5 Tbsp olive oil, divided
Fresh ground pepper
Place a large rimmed baking sheet in the oven and preheat the oven and pan to 450°.
After potatoes are well scrubbed and rinsed, cut slices about 1/4-1/2″ thick. Place the potato slices in a large pot and add cold water till it covers the potatoes by about an inch. Add a tablespoon of salt. Bring to a boil, then reduce heat and simmer for 5 minutes. Immediately remove from heat and drain.
Pour potatoes into a large bowl and drizzle with 4 Tbsp of the olive oil. Add about 1 tsp of kosher salt and stir well till all slices are coated evenly. You don’t want to under-mix, so don’t be afraid to stir those babies around!
Remove the pan from the oven and carefully spread the remaining tablespoon of olive oil on the bottom. Spread potatoes in a single layer on the baking sheet. Bake for 15-20 minutes, or till the bottoms are crispy golden brown. Carefully flip the potatoes over, then return the pan to the oven. Bake an additional 15-20 minutes or till the second side is browned and crispy. Season with salt and pepper to taste.