Crispy Roasted Potatoes

Description :

Fried, mashed or boiled — we can’t get enough of potatoes in any (and every) form. But these crispy roasted potatoes hold a special place in our hearts (and stomachs!) Whether you’re looking for finger food ideas for your next party, an easy appetizer to satisfy any group, or a perfect BBQ side dish, these roasted potatoes will keep you (and your guests) coming back for more.

Ingredient :

  • 2 1/2 lb. new or baby potatoes (about 20)
  • Kosher salt
  • 2 tbsp. olive oil, plus more for pan
  • Desired seasonings and/or toppings (try ranch or taco seasoning, pico de gallo, cheese, bacon, fresh herbs, hot sauce, etc.)

Direction :

  1. Place potatoes in large pot. Add enough water to cover by 2 inches and bring to a boil. Add 1 tablespoon salt, reduce heat, and simmer until tender, 18 to 22 minutes. Drain. 
  2. Meanwhile, arrange oven racks so 1 is 6 inches from broiler and heat oven to 450°F. Oil large rimmed baking sheet. Place drained potatoes on sheet and, with bottom of glass, gently press each potato until crushed but still intact. Brush tops with 1 tablespoon oil (sprinkle with additional seasoning if using) and roast 25 minutes.
  3. Brush potatoes with remaining tablespoon oil, then broil on top rack until deep golden brown and crisp, 4 to 7 minutes. Sprinkle with 1/4 teaspoon salt. Serve immediately or top as desired.

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