Forked Oven-Roasted Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Crackling and textured on the outside and super-creamy inside, this three-ingredient recipe couldn't be simpler (or more delicious). Pair the potatoes with any roast for the perfect one-two combination. Ingredients:
6 pounds small yukon gold potatoes (1 1/2 2 - diameter), peeled |
1 tablespoon kosher salt plus more |
1/2 cup olive oil |
Directions:
1. 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.
2. 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, 6070 minutes.
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