Sometimes, you happen across a favorite dish and you just can’t keep it to yourself. This one is Thanksgiving-good. Granted, I didn’t quite follow the original recipe (I’m not that good at keeping to what’s written; I tend to use recipes as to ‘loosely interpret’). These potatoes? Awesome. I did half sweet potatoes, half local potatoes (which are much more like Yukon gold than russet). We did not toss the potatoes at the end with the browned rosemary and garlic but I imagine that would be good, too.
These are super crispy, super crusty and super yummy!
Best Roasted Potatoes Ever
Original recipe on Seriouseats.com
Serving Size: 6 - 8
Ingredients
Kosher salt
1/2 teaspoon baking soda
4 lbs (about 2kg) combination of russet or Yukon Gold and sweet potatoes, peeled and cut into roughly 1 1/2 inch chunks, (so quarters, sixths, or eighths, depending on size)
5 tablespoons extra-virgin olive oil
Small handful picked rosemary leaves, finely chopped, optional
2 medium cloves garlic, minced, optional
Freshly ground black pepper
Small handful fresh parsley leaves, minced, optional
Directions
1. Adjust oven rack to center position and preheat oven to 450°F. Heat a large pot of water over high heat until boiling. Add 2 tablespoons kosher salt, baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, about 10 minutes after returning to a boil.
2. Meanwhile, if using, combine olive oil with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately. Alternately, you can use the same amount of oil without infusing it with the herbs and garlic.
3. When potatoes are cooked, drain them in a strainer and let them rest for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with oil (infused or plain) and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
4. Transfer potatoes to a large rimmed baking sheet (if you like, lined with baking foil for easier clean up) and separate them, spreading them out evenly. Season to taste with a little more salt and pepper, transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
5. Transfer potatoes to a large bowl and, if using, add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.