These roasted potatoes couldn’t be easier. Spread the potato chunks on a heavy-duty rimmed baking sheet, drizzle on some olive oil, sprinkle with salt and pepper, and roll them around the pan until they’re well coated. Even without any stirring during cooking, they brown on the side that touches the pan and get a nice exterior crunch, while remaining soft and tender at heart.
Use these crisp potatoes in Roasted Potato Salad with Bell Peppers, Corn & Tomatoes, Roasted Potato Salad with Fennel & Salsa Verde, Roasted Potato Salad with Crispy Prosciutto, and Roasted Potato Salad with Green Beans, Feta & Mint.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is a simple recipe but never fails. I have found a few improvements. First I microwave the potatoes for a few min. first. and slow cook at 275 or 300 for over 1 hour. Another alteration is I add some mayonnaise (1 tbs) and mustard (1 tsp) to the oil and coat, this gives a twang. And finally I never use Russet Potatoes as they are not as good quality as Yukon or red skin.
I haven't made these yet, but hoping that russett potatoes work almost as well. I had some in my pantry and did an advanced search for "russett". This recipe popped up and only until I was ready to make the recipe did I notice that it called for red skins or yukon gold.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?