COOKS ILLUSTRATED CRISP ROASTED POTATOES

COOKS ILLUSTRATED CRISP ROASTED POTATOES image

Categories Potato

Yield 4 to 6 servings

Number Of Ingredients 3

2 1/2 pounds yukon gold potatoes, rinsed and cut into 1/2 inch thick slices
5 Tablespoons olive oil
ground black pepper

Steps:

1. Adjust oven rack to lowest position, place rimmed baking sheet on rack and heat oven to 450 degrees. Place potatoes and 1 T salt in dutch oven; add cold water to cover by 1". Bring to a boil over high heat; reduce heat and gently simmer until exteriors of potatoes have softened but centers still offer resistance when pierced with paring knife, about 5 minutes. Drain potatoes well and transfer to large bowl. Drizzle with 2 T oil and sprinkle with 1/2 tsp salt; using rubber spatula toss to combine. Drizzle another 2 T oil and 1/2 tsp salt; continue to toss until exteriors of potato slices are coated with starchy paste, 1-2 minutes. 2. Working quickly, remove baking sheet from oven and drizzle remaining T oil over surface. Carefully transfer potatoes to sheet and spread into even layer, skin side up if end piece. Bake until bottoms of potatoes are golden brown and crisp, 15 to 25 minutes, rotating sheet after 10 minutes. 3. Remove baking sheet from oven and, using metal spatula and tongs, loosen potatoes from pan, carefully flipping each slice. Continue to roast until second side is golden and crisp, 10 to 20 minutes longer. Season with salt and pepper to taste.