Oregon Roasted Potatoes by Thor Erickson
This Oregon Roasted Potatoes recipe is deceptively simple, uses only a few ingredients, and is probably something you make already. Learn how to perfect it. The key is to convert the starched to sugars before frying.
Preheat oven to 400 degrees.
Heat 2 quarts of water in a large pot over high heat until boiling.
Add 2 tablespoons kosher salt to the water, add the potatoes and return to a boil, then reduce to a simmer and cook until a fork is easily inserted into one of the pieces of potato, roughly 10 minutes of simmering.
Meanwhile, combine olive oil with rosemary, garlic and freshly ground black pepper in a small cast iron skillet or saucepan and heat over medium heat. Cook, stirring and shaking pan until garlic turns golden, about 2 minutes.
Immediately strain oil through a fine-mesh strainer set in a large metal or glass bowl. Reserve the oil and garlic and rosemary mixture.
When potatoes are cooked, drain and let them rest in the pot for a minute or so to allow them to dry off a bit. Transfer to bowl with the oil, season to taste with salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of paste with the consistency of mashed potato has built up on the potato chunks.
Transfer potatoes to a large baking sheet and separate them, spreading them evenly.
Transfer to pre-heated oven and roast, without moving, for 20 minutes.
Using a metal spatula to release any stuck potatoes, shake pan and carefully turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, about 30 minutes.
Transfer potatoes to a large bowl and toss with the reserved garlic and rosemary mixture and minced parsley. Season with more salt and pepper to taste. Serve immediately.
Ingredients
Directions
Preheat oven to 400 degrees.
Heat 2 quarts of water in a large pot over high heat until boiling.
Add 2 tablespoons kosher salt to the water, add the potatoes and return to a boil, then reduce to a simmer and cook until a fork is easily inserted into one of the pieces of potato, roughly 10 minutes of simmering.
Meanwhile, combine olive oil with rosemary, garlic and freshly ground black pepper in a small cast iron skillet or saucepan and heat over medium heat. Cook, stirring and shaking pan until garlic turns golden, about 2 minutes.
Immediately strain oil through a fine-mesh strainer set in a large metal or glass bowl. Reserve the oil and garlic and rosemary mixture.
When potatoes are cooked, drain and let them rest in the pot for a minute or so to allow them to dry off a bit. Transfer to bowl with the oil, season to taste with salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of paste with the consistency of mashed potato has built up on the potato chunks.
Transfer potatoes to a large baking sheet and separate them, spreading them evenly.
Transfer to pre-heated oven and roast, without moving, for 20 minutes.
Using a metal spatula to release any stuck potatoes, shake pan and carefully turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, about 30 minutes.
Transfer potatoes to a large bowl and toss with the reserved garlic and rosemary mixture and minced parsley. Season with more salt and pepper to taste. Serve immediately.
