If you did not see my last post, you still have plenty of time to vote and let me know your charity of choice, just in case I happen to win. I am keeping my fingers crossed, but with the way the voting works, I am not that optimistic. I would assume that most people’s strategy will be to vote for the person you want to win, and then your next two votes will go to people who you don’t think will win – well, if everyone does that, and everyone agrees on the recipes least likely to win, they will actually win. I guess I will just have to wait and see what happens.
The potato challenge in my house has gotten easier and easier, we are now to the point that almost all the potato recipes I make, both of my girls will at least eat a small portion. A month of so ago, Bon Appetit highlighted a number of wonderful potato recipes, of which I have been trying a little at a time. This one really caught my eye, mostly because I have been eyeing these baby potatoes in the market that I have been wanting to try for a while. I actually cut the recipe in half, and didn’t even use all the oil that was specific below, and my potatoes came out wonderfully. They were a little more involved than making normal roasted potatoes, but boiling them first and then roasted them really made all the difference. They were super crispy on the outside, and soft and creamy on the inside – they were excellent. Both my girls liked them, so I will definitely be making these again. Next time I might serve them with some sour cream and chive sauce on the side…just for dipping. I can’t wait!
- 6 pounds small Yukon Gold potatoes (1 1/2″–2″-diameter), peeled
- 1 tablespoon kosher salt plus more
- 1/2 cup olive oil
Preheat oven to 425°. Working in 2 batches, cook potatoes in a large pot of boiling salted water for 3 minutes. Using a slotted spoon, transfer potatoes to a rimmed baking sheet. When cool enough to handle, firmly scrape the tines of a fork up and down potatoes, creating a rough, grooved surface.
Pour oil onto another rimmed baking sheet; bake (to heat oil) for 5 minutes. Add potatoes; turn to coat. Season with 1 tablespoon salt. Roast, turning 3 times during cooking and occasionally basting with oil, until browned and tender, 60–70 minutes.
For a printer-friendly version of this recipe, please click here: Forked Oven-Roasted Potatoes