There’s nothing like roasted potatoes. They pair well with just about any main dish, they’re filling and delicious. Try my recipe for crispy roast potatoes and see if you agree!
Serves 2-4 depending on appetites and other dishes
What you’ll need:
- One pound of fingerling or petite potatoes – gold or purple potatoes are both great in this preparation! Potatoes store well long-term, so I take advantage of Azure Standard’s great price for this Organic Fingerling Potato Medley.
- Olive oil
- Salt and pepper (I like kosher salt and fresh ground pepper for this)
- An oven-safe cooking vessel. A cast-iron skillet is ideal but you can use glass or pyrex dishes, too.
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FIRST – Preheat oven to 450. While the oven is coming up to temperature, pour a couple of tablespoons of oil in the pan, and put it in the oven. You want the pan and the oil to be hot when the potatoes go in so their skins will crisp. If you’ve ever wondered how to make really crisp potatoes, the secret is a super hot pan.
SECOND – Once the oven reaches 450 and the cooking pan is HOT, carefully remove it from the oven, set it on the stovetop, and put the potatoes in. Using a potholder, gently shake the pan to roll the potatoes around and coat them in the hot oil. You should hear some awesome sizzling as the potatoes meet the oil.
THIRD – sprinkle salt and pepper over the oiled potatoes. Put them back in the oven and roast until skins are crispy by flesh easily yields to a knife or fork. Generally, about 30 minutes. The larger the potato, the longer the cooking time, so just keep checking.
Serve hot immediately or keep warm until other dishes finish cooking.
Tips for Perfect Roast Potatoes
- Upgrade your Roast Potatoes with Herb Infused Oil: Warm two or three tablespoons of oil over very low heat, then add rosemary (or other herbs). Allow the herb to infuse the warm oil until you’re ready to cook your potatoes. The longer the herb steeps in the oil, the stronger the flavor. Don’t let the oil get hot, you just want it warm enough to extract oils from the herb. Use this oil to cook your potatoes. While rosemary is a classic potato pairing, thyme is also excellent. If you have an abundance of fresh herbs or if you grow your own, see how to infuse and store a big batch of herbed oil.
- If you like your potatoes with buttery flavor, just toss a few small pats into the pan when you take the potatoes out of the oven after cooking. It will melt and swirl into the salty oil in the pan. It’s a delicious addition.
- You can use any oil suitable for oven cooking. I personally prefer the flavor of olive oil for this dish but other oils will work great, whether you infuse them or not.
- I’ve also made the recipe quite successfully with bacon fat. We save the bacon fat in a mason jar in the fridge and use it for all kinds of cooking, especially in the cast iron. You can use bacon fat just like oil, so long as you don’t want to do the herbal infusion.
- If you use larger potatoes, you’ll need more oil to ensure they’re well coated. You’ll also need to cook them longer, though the same indicators of doneness will apply. For big potatoes, I suggest cutting them into wedges and then following the steps.
- One more variation – throw a few peeled cloves of garlic in with the potatoes. Make sure it’s well coated in oil so it roasts instead of burning!
- A cast iron skillet will give you the crispiest texture and the potatoes cook a little faster in the skillet, too. You can’t go wrong with a good cast iron skillet, this fryer from Lodge is top notch, I highly recommend it.
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