EMILY'S ROAST POTATOES
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- Add 1 tablespoon of kosher salt to a large pot of boiling water. Add the potatoes, bring back to a boil, lower the heat and simmer for 8 to 10 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for about 5 seconds. Carefully spoon the potatoes onto a baking rack set over a sheet pan in one layer. Set the potatoes aside to cool and dry for 5 to 10 minutes.
- Pour the oil into a large roasting pan, tilt the pan to distribute the oil, and place in the oven for 5 to 7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil, toss them lightly to coat each potato with the hot oil, and spread in one layer. Lower the oven temperature to 350 degrees F. Roast for 45 minutes to 1 hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside.
- Transfer to a serving platter, sprinkle with 1 1/2 to 2 teaspoons sea salt and serve hot.
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Chfarhan Akbar
[email protected]I'm allergic to garlic. Can I substitute something else in the dipping sauce?
MUTUGO SILVIA
[email protected]Has anyone tried making these in an air fryer? I don't have an oven.
Janak Pant
[email protected]Meh, these potatoes were just okay. They weren't as crispy as I would have liked and they were a bit dry. I think I'll try a different recipe next time.
Mlala Gobalu
[email protected]These roast potatoes were absolutely delicious! I followed the recipe exactly and they turned out perfectly crispy on the outside and fluffy on the inside. I served them with a garlic mayonnaise dipping sauce and they were the perfect side dish to my