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My Perfect Roasted Potatoes




Source of Recipe


my own






Recipe Introduction


My step-family is from England and I depaired of ever creating the seemingly effortless and perfect roasted potatoes that are a part of every roast they cook. I can do the roast, the brussels sprouts and even the Yorkshire pudding, but the potatoes beat me! One time, when I didn't have room in the roasting pan, I tried this method - SUCCESS!!!





List of Ingredients



• about 6 medium russet potates, peeled and cut lengthwise into quarters
  
• salt and pepper
  
• olive oil
  






Instructions



1. In a large stockpot, cover the potatoes with hot water, cover pan and bring to a boil. When the water boils, remove from heat and leave covered for 10 minutes.
   
2. Meanwhile heat an iron skillet in a 375 degree oven. When hot, drizzle w/ a little oil and add the drained potatoes. Drizzle w/ a little more olive oil and salt and pepper. Roast for about 1 1/2 hours, tossing occasionally. You may need to add more oil, but at this temperature, probably not. They are done when browned and crisp. Season, to taste, w/ additional salt and pepper.
   






Final Comments


Serves 4-6.