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CI Crispy Roasted Potatoes




Source of Recipe


Cook’s Illustrated “The Best of America’s Test Kitchen 2011”


Recipe Introduction


These were good, but no better than Marlene’s Crispy Smashed Potatoes and a LOT more trouble. I want to keep the recipe because I might see if I can mess with it a little bit to make it more streamlined.


List of Ingredients




2 1/2 pounds Yukon Gold potatoes , rinsed and cut into 1/2-inch-thick slices
Table salt
5 tablespoons olive oil
Ground black pepper


Recipe



Preheat the oven to 450 degrees. Place a rimmed baking sheet in the oven with the rack adjusted to the lowest position.

Put the potatoes and 1 T. salt in a Dutch oven and add cold water to cover the potatoes by 1 inch. Bring to a boil over high heat and reduce to a simmer and cook about 5 minutes – they should still be slightly resistant to a knife in the middle. Drain and place in a large bowl. Drizzle with 2 T. olive oil and sprinkle with 1/2 t. salt. Toss. Drizzle with an additional 2 T. oil and 1/2 t. salt and toss again thoroughly – about 1-2 minutes until the slices are coated with a paste of potato starch and oil.

Working quickly, drizzle the hot baking sheet with 1 T. olive oil. Place the slices of potato on the baking sheet in an even layer. Bake until brown and crisp on the bottom – 15 – 25 minutes, rotating the baking sheet halfway through.

Carefully flip each potato slice over and bake until both sides are golden and crisp, 10 – 20 additional minutes. Season with salt and pepper and serve immediately.

Serves 4-6