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.
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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.
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