Roasted Waxy Potatoes
serves 2-4
This may be our favorite way to cook potatoes. High heat makes them crisp and golden on the outside and pillowy on the inside. Toss them with butter or melted duck fat instead of olive oil for more indulgence. To brighten them up at the end, drizzle them with a little Champagne vinegar.
3 pounds waxy potatoes, quartered
1 tablespoon olive oil
salt and pepper
prep: 10 minutes
total: 1 hour
large bowl
baking sheet large enough to hold the potatoes in a single layer
spatula
1. Preheat the oven to 500F and put the rack in the middle position. Quarter the potatoes. Toss them in a large bowl with the olive oil, and salt and pepper to taste.
2. Roast, turning once with the spatula, until the potatoes are tender when pierced with a knife, 30-40 minutes. Add more salt and pepper to taste.
2. Roast, turning once with the spatula, until the potatoes are tender when pierced with a knife, 30-40 minutes. Add more salt and pepper to taste.
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