There are some things everyone should know how to make, and these potatoes are definitely on that list. The trick is to cook them twice so that they become the perfect texture. They are crunchy, yet soft in the middle. They are salty without being too oily. I will warn you though: they are addictive and take a little bit of patience.
I am fond of having my oven roasted potatoes super simple with just olive oil and salt but don’t let that hold you back. If you want to impress adults throw in some peeled whole garlic cloves and a few sprigs of fresh rosemary. Or make it fun with some paprika and chili powder.
What You Need:
– Plain baking potatoes (as many as your heart desires), peeled and cut into large cubes
– Olive oil (about one to two cups depending on how many potatoes you make)
– One to two Tbsp. of salt depending on your preference, plus more to season the water
Creating the Crunchy Goodness:
1. Preheat your oven to 400 degrees Fahrenheit
2. Add your potatoes and a generous amount of salt to a pot of water and bring to boil. Let the potatoes cook until they seem tender in a fork (not mushy but not hard either).
3. As your potatoes are boiling, line a baking sheet with tin foil and pour on your olive oil.
4. When potatoes seem done, strain them and let them stand so that they dry well.
5. Next, add your dry potatoes back to the pot, cover with a lid and bang them up a bit. This may feel a little stupid, but believe me it makes a world of difference.
6. Pop your potatoes on your oiled tray, add salt and mix around in the oil a bit. Be careful: your potatoes will be hot. If you are going to dress up the potatoes do that now!
7. Place your tray into your hopefully preheated oven and bake until crunchy and golden brown. Around 30-45 minutes.
8. Remove from oven and enjoy!