This is our favorite way to cook full-grown and storage potatoes. (Smashed Oven Potatoes is the best recipe for new potatoes in the spring.) The technique comes from Cook's Illustrated, and it produces a potato with a crispy, crunchy outside skin and a creamy, steamy interior. It's worth the extra step of parboiling the potatoes.
Ingredients:
Potatoes (Yukon gold and Adirondack blue are particularly good here)
Olive oil or (best, if you can get it) duck fat
Salt
Bring a large pot of water to a boil with a pinch of salt, and preheat the oven to 425. Put a rimmed baking sheet in the oven to heat. While they're heating, scrub your potatoes (if necessary), and slice into 1/2 inch rounds. Add potatoes to the water, bring back to a boil, and simmer for about 5 minutes, or until just fork-tender (but not falling apart).
This part is a little tricky and should be done as quickly as you (safely) can: Once the potatoes are ready, drizzle some oil onto the hot pan and put it back in the oven. Then, drain the potatoes well, and toss them vigorously in a large bowl with a generous helping of oil or fat and salt. Get the pan back out (hopefully before it starts to smoke), and pour the potatoes in. Try and get them into a single layer, and stick it back in the oven.
Roast for 15-20 minutes, or until the bottoms are nice and crispy brown. Carefully flip the potatoes with tongs or two forks. Roast on the other side for another 15 minutes or so, or until they're crisped and delicious-looking on that side, too. Enjoy!
Potatoes (Yukon gold and Adirondack blue are particularly good here)
Olive oil or (best, if you can get it) duck fat
Salt
Bring a large pot of water to a boil with a pinch of salt, and preheat the oven to 425. Put a rimmed baking sheet in the oven to heat. While they're heating, scrub your potatoes (if necessary), and slice into 1/2 inch rounds. Add potatoes to the water, bring back to a boil, and simmer for about 5 minutes, or until just fork-tender (but not falling apart).
This part is a little tricky and should be done as quickly as you (safely) can: Once the potatoes are ready, drizzle some oil onto the hot pan and put it back in the oven. Then, drain the potatoes well, and toss them vigorously in a large bowl with a generous helping of oil or fat and salt. Get the pan back out (hopefully before it starts to smoke), and pour the potatoes in. Try and get them into a single layer, and stick it back in the oven.
Roast for 15-20 minutes, or until the bottoms are nice and crispy brown. Carefully flip the potatoes with tongs or two forks. Roast on the other side for another 15 minutes or so, or until they're crisped and delicious-looking on that side, too. Enjoy!
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