hands down potatoes are best in the summer. unlike the winter varieties, they’re fresh, and tiny, and delicate. and they make for the most tender insides and offers the most crisp skin provided you cook them in the right way. i’m sure the technique i’m about to wax poetic about has been used time and time again, but i wanted to share it in case there’s anyone out there reading this that hasn’t tried it before.
perhaps this recipe is more of a weekend dish, as the technique adds one extra step, and therefore adds some more time. but i guarantee you, the extra time will be worth it! so what do we do?
we par-boil the potatoes - whole. i’ve tried boiling them cut, but in the end i found that it adds too much moisture which takes away from how crispy they could potentially get.
then we let the potatoes cool completely, then cut them into quarters. (if you really have the time, let them cool, then refrigerate them overnight and cooked the potatoes the next day.)
next comes the roasting. i’ve found that spraying parchment with avocado or olive oil then laying the potatoes in an even layer, then spraying their tops and sides to be best. otherwise you run the risk of adding too much oil, which can also take away from their crispness.
let them cool for at least 10 minutes before you serve them. as the potatoes cool slightly their skin becomes a bit more crisp.
and that’s it! i really hope you all give this recipe a try, it’s definitely been a game changer around here!
happy august, everyone. i hope this last month of summer is especially good to you! xo.
perfectly crispy roasted potatoes, every time | v & gf
i prefer to use baby yukon gold potatoes here, but red or purple potatoes would be great here too. i still have yet to try fingerling potatoes, but have a feeling they would be delicious too!
| serves 4 as a side |
1 pound new potatoes (see notes above)
fine sea salt
avocado oil spray (or olive oil spray)
flaky sea salt
leaves from 2 sprigs rosemary, minced
leaves from 3 sprigs oregano, minced
zest from 1/2 lemon
1 clove garlic, grated over a microplane or minced
1 tablespoon extra virgin olive oil
salt & freshly ground pepper
place the potatoes in a large pot with a few fat pinches of salt; cover them with about an inch of cold water. bring the potatoes to a boil, then turn heat down to a steady simmer, and cook for roughly 8-10 minutes, until a potato pierced with a sharp knife slides off the blade. strain the potatoes and let them cool completely.
preheat the oven to 450°F, and line a baking sheet with parchment paper.
once the potatoes are cool, slice them into quarters (or halves, depending on their size). spray the parchment paper with a layer of oil, and place the potatoes in a single layer, making sure they’re not touching. spray the tops and sides of potatoes and place in the center of the oven. bake 30-35 minutes, flipping them every 15 minutes, until their edges are lightly golden and crisp.
remove from oven and let cool for 10 minutes, liberally add flaky sea salt then serve.
to make tuscan-style potatoes: in a small bowl, combine the minced herbs, lemon zest, garlic, and olive oil. season with salt and pepper. after the potatoes have cooled for 10 minutes, toss in the tuscan seasoning, taste and adjust salt, if needed. then serve immediately.