I’ve almost never found a potato recipe I didn’t like. My love of potatoes (and chocolate) are most likely passed down from my Irish mam. While baked, hashed browns, mashed, and braised are all delicious, roasting potatoes kicks it up a notch making them one of my favorites.
Roasted Potatoes have a caramelized outside with a creamy inside. What’s not to like?! And if that’s not enough, they’re easy to prepare.
- 6 Yukon gold potatoes
- 3/4 tsp salt
- 4 T vegetable oil
- optional: 2 T parsley, chopped
Preheat oven to 425º Fahrenheit.
Cut off ends of potatoes so there’s a flat, exposed surface on both sides. (Discard the ends.) Slice potatoes into 1/2″ discs. Place in a saucepan and cover with 1″ of water. Bring to a boil, cover, and simmer for about 5 minutes – until there’s a little resistance when you poke the centers with a sharp knife. (You don’t want to fully cook them at this point.) Drain potatoes then empty them into a large bowl. Add in the salt and vegetable oil. Gently blend. Pour potatoes onto a rimmed baking sheet, making sure you scrape out all of the oil. Lay all the potato discs flat, spreading the oil under each piece. Bake at 425º F for 15-20 minutes, until bottom is well browned. Flip potatoes and bake for another 10-20 minutes, until both sides are well browned. Remove from oven and sprinkle with parsley, if desired. Serve immediately.