Pot-Rocked PotatoesRecipe By: Kristen Eppich
Giving the parcooked potatoes a good shake in the pot creates a fuzz-like coating that transforms into a crispy crust once coated in oil and roasted at high heat.
- 4 lb. golden-flesh potatoes, peeled
- 1⁄4 cup olive oil
- 2 tbsp melted butter
- Salt and freshly ground pepper
- 6 rosemary sprigs
- Arrange rack in lower third of oven and preheat to 425°F. Cut potatoes into irregular shapes, about 2″ to 3″ pieces. Place in large pot and cover with cold water. Place over high and bring to boil. Boil for 5 to 6 minutes, or until outer layer of potato flakes off when touched with fork. Drain.
- Return half of the potatoes to pot over low and allow to rest for 30 seconds or until any excess water has evaporated. Shake pan vigorously to create a fuzz-like coating on outside of potatoes. Turn out potatoes onto large metal roasting pan or baking sheet. Repeat with remaining potatoes.
- Stir olive oil into melted butter. Pour over potatoes. Toss to coat evenly. Season well with salt and pepper. Roast for 40 to 45 minutes, turning once halfway through, or until potatoes are tender and have dark, crispy edges. Stir in rosemary sprigs during the last 15 minutes.
TIP: Wait until bottoms of potatoes are deep golden before flipping them to get the crispiest and most flavorful results.