Almost everyone loves potatoes, one of the most versatile vegetables ever. With an infinite number of recipes available for their preparation, the following is one of my favorites. With only 3 ingredients (a JD special) the secret is the way they are prepared. (FYI: salt and pepper are not included as an ingredient) Certainly a few more steps in preparation but the result is an outstanding potato.
Crispy Roast Potatoes
Kosher salt
3 pounds of Yukon gold or yellow potatoes, peeled and quartered into ping pong ball size
½ cup either vegetable oil, bacon fat, duck or goose fat (I know, but duck fat is fabulous with potatoes)
1-1/2 to 2 teaspoons coarse salt
Fresh minced parsley
Preheat oven to 425 degrees.
Bring a large pot of water with 2 tablespoons of kosher salt to the boil. Add potatoes, lower the heat and simmer for 8 minutes.
Drain the potatoes in a colander, put potatoes back in pot with the lid on and shake the pot with vigor and really rough up the edges; important to help get a crispy texture.
Carefully transfer potatoes in one layer to a baking rack and dry for 15 minutes. They can sit at room temperature for several hours or you can refrigerate them up to 6 hours.
Pour oil onto a baking dish or sheet pan, distribute oil evenly over the bottom. Place in oven until oil is really hot. Carefully transfer potatoes (tongs or large spatula) into the oil, toss lightly to coat with the hot oil.
Lower oven temp to 350, roast for 45 minutes to one hours, turning (using tongs) every 15 minutes until very browned. They will be crispy on the outside and creamy inside. Transfer to serving platter and sprinkle with coarse salt and parsley.
Cheaters notes: I have used canned potatoes, drain, rough up in pan, proceed to cook.
