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Oregon Roasted Potatoes

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

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.

Oregon Roasted Potatoes

 4 lbs Oregon Yukon gold potatoes, peeled and cut into sixths
 6 tbsp extra-virgin olive oil
 1 tsp rosemary leaves, finely chopped
 3 medium cloves garlic, minced
 Freshly ground black pepper
 1 tsp fresh parsley leaves, minced
 4 tbsp kosher salt

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.