| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt
- 3 pounds large Yukon Gold potatoes, peeled and 1 1/2- to 2-inch diced
- 1/2 cup vegetable oil
- Coarse sea salt or fleur de sel
Instructions
- Preheat the oven to 425 degrees F.
- Add 1 tablespoon of kosher salt to a large pot of boiling water. Add the potatoes, bring back to a boil, lower the heat and simmer for 8 to 10 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for about 5 seconds. Carefully spoon the potatoes onto a baking rack set over a sheet pan in one layer. Set the potatoes aside to cool and dry for 5 to 10 minutes.
- Pour the oil into a large roasting pan, tilt the pan to distribute the oil, and place in the oven for 5 to 7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil, toss them lightly to coat each potato with the hot oil, and spread in one layer. Lower the oven temperature to 350 degrees F. Roast for 45 minutes to 1 hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside.
- Transfer to a serving platter, sprinkle with 1 1/2 to 2 teaspoons sea salt and serve hot.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 255 |
| Total Fat | 14 g |
| Saturated Fat | 1 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 428 mg |
Reviews
1.Preheat oven to 425
2.Cut potatoes in half, then thirds for typical size potato
3.Put in heavily salted cold water just to cover the potatoes
4.Bring to a boil and gently boil for 9-10 minutes, you want resistance with a fork poke, But over done works too.
5.Drain potatoes and put back in hot pan. LET THEM SIT FOR 15 mins at least, (you can do this part hours ahead). this step is crucial for crispiness, the dryer the better.
6. 5 mins before baking, put sheet pan in oven with animal fat (I used bacon fat) or vegetable oil to heat oil and pan, till smoking.
7. Take pan out of the oven and set on stove next to potatoes, and SHUT the oven door, as you loose a lot of heat by doing next step with door open.
8. Firmly stir potatoes in the pan you cooked them with wooden spoon to beat them up a bit.
9. gently place potatoes on hot sheet pan.
10. Use two spoons to gently coat all sides of taters in fat or oil. If you double the recipe, DO NOT CROWD PAN, it is better to use two if needed, and switch halfway and add some time.
11. Add pepper( or herbs) if desired, I advise salting later to taste.
12. Bake for 15 mins, turn potatoes and bake 15 mins more, or to desired crispiness.
**This recipe should NOT take over an hour to make based on the prescribed size of potato cut size. If you were using potatoes cut only in half (like video) it would take a lot longer. I adapted the recipe to make it easy peasy recipe for me, and the potatoes were so crisp, they could keep well at room temp.
Hope this helps someone, Cheers!
Kay
I used Soraya potatoes from my local farmers market. I did not preheat the oil but followed everything else accordingly. They were amazing!!