Servings: 4 as a side dish
With a simple ingredient list and a mostly make-ahead technique, these delicious potatoes are perfect for parties. Of course, you don’t have to have a party to make these. They’re just as good served with Sunday dinner as a side dish with roast chicken or meatloaf. And garnished with a bit of sour cream and chives, they make a nice starter.
Subscribe to Fine Cooking magazine for more super-simple techniques like this one, as well as recipes and techniques for home cooks of every skill level.
Make Ahead Tips
Do the busy work—boiling and flattening the potatoes—up to 8 hours ahead. Let potatoes cool completely, and store them on the pan, lightly covered, in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Very spicy potatoes recipe.
Scrumptious! Use a flavorful fat, such as bacon fat, duck or chicken fat...soooooo gooooood!
I have made this recipe many, many times; it is one of my favorites. I never use anywhere near a 1/2C oil!! I drizzle the potatoes with oil & then flip them to get both sides coated. Probably no more than 1/4C oil, if that.
This recipe in no way serves 4!! Using the tiny potatoes called for in the recipe, 1 person can easily eat 5 or 6; they are seriously yummy!
Great with Cedar Plank Salmon recipe also on this site.
I have made this recipe a number of times, and used to get variable results, probably due to either skimping too much on the oil (1/2 cup is just so much!), using slightly too large potatoes, and/or crowding the potatoes on the sheet pan. I am now getting consistently good results using smallish potatoes, 1-1/4" to 1-1/2" in diameter, cooking at 435 degrees using the convection/bake combination setting. I still reduce the oil, but generously coat all surfaces. Oddly enough, my last batch may have been the best -- I forgot to flip the potatoes midway though, so they had probably 35 minutes on the first side and only 5 or 10 on the flip side. The extra time made for a super crispy potato! Next time, I'll flip them a little sooner, but will wait to flip beyond the halfway point until they look very crispy at the edges. Whatever you do, do NOT forget to salt the cooking water, I did that once and the resulting potatoes were really bland.
© 2018 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?