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Forked Oven-Roasted Potatoes |
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| Ingredients: |
6 pounds small Yukon Gold potatoes (1 1/2"–2"- diameter), peeled
1 tablespoon kosher salt plus more
1/2 cup olive oil
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| Procedures: |
Preheat oven to 425°F.
Working in 2 batches, cook potatoes in a large pot of boiling salted water for 3 minutes.
Using a slotted spoon, transfer potatoes to a rimmed baking sheet.
When cool enough to handle, firmly scrape the tines of a fork up and down potatoes, creating a rough, grooved surface.
Pour oil onto another rimmed baking sheet; bake (to heat oil) for 5 minutes.
Add potatoes; turn to coat.
Season with 1 tablespoon salt.
Roast, turning 3 times during cooking and occasionally basting with oil, until browned and tender, 60–70 minutes.
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| Notes: |
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2014-11-24: Added to the cookbook.
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11/24/2014
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