As with a properly cooked french fry, the secrat to these potatoes is in the par-boiling water,followed by a finish in a hat oven yields potato that is golden and cruncy on the outside,with a soft,fluffy interior.I like to use yukon gold style potatoes,their yellow flesh is particularly creemy and even-so- slightly sweet.Dipped in a little sriracha spicked ketchup.These potatoes work equilly well as a side at dinnertime ,as they do at breakfast crispy oven roasted potatoes.
SERVEING:3
INGREDIENTS
*3 large yukon gold potatoes.
*3 tablespoons oliv oil,(divuded)
*Kosher salt and ground black pepper.
METHOD
Place a large baking sheet in the oven,and preheat to 450 degrees.
Slice potatoes into half inch thick slices.
In a medium saucepan over high heat,add potatoes,1 teaspoon of salt and enough water to cover potatoes.Bring to a boil,then reduce heat and simmer until edge of potatoes begin to cook,but inside remains firm,about five more minutes.
Drain potatoes ,and toss in a large bowl with 1 tablespoon of olive oil and apinch of salt.
Toss vigorously with a plastic sparula,and drizzle with another tablespoon of olive oil and some more salt.Continue tossing,1 to 2 minutes.untill potatoe slice are covered in a starchy paste.
Carefully remove baking sheet from oven,and drizzle with remaining tablespoon of olive oil.Place potatoes in a single layer and return to oven.
Back potatoes until bottoms furm golden brown,about 20 to 30 minutes.Flip potatoes with a metal spatula,and return to oven to brown other side,about 10 minutes more.
Remove from oven,and sprinkle finished potatoes with kosher salt and pepper,to tast.
SERVEING:3
INGREDIENTS
*3 large yukon gold potatoes.
*3 tablespoons oliv oil,(divuded)
*Kosher salt and ground black pepper.
METHOD
Place a large baking sheet in the oven,and preheat to 450 degrees.
Slice potatoes into half inch thick slices.
In a medium saucepan over high heat,add potatoes,1 teaspoon of salt and enough water to cover potatoes.Bring to a boil,then reduce heat and simmer until edge of potatoes begin to cook,but inside remains firm,about five more minutes.
Drain potatoes ,and toss in a large bowl with 1 tablespoon of olive oil and apinch of salt.
Toss vigorously with a plastic sparula,and drizzle with another tablespoon of olive oil and some more salt.Continue tossing,1 to 2 minutes.untill potatoe slice are covered in a starchy paste.
Carefully remove baking sheet from oven,and drizzle with remaining tablespoon of olive oil.Place potatoes in a single layer and return to oven.
Back potatoes until bottoms furm golden brown,about 20 to 30 minutes.Flip potatoes with a metal spatula,and return to oven to brown other side,about 10 minutes more.
Remove from oven,and sprinkle finished potatoes with kosher salt and pepper,to tast.
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