Forked Oven-Roasted Potatoes
Crispy, golden Yukon Gold potatoes roasted to perfection with a uniquely textured exterior created by fork-scoring. These potatoes are first par-boiled then roasted in hot olive oil until beautifully browned and tender inside.
Ingredients
- •6 pounds small Yukon Gold potatoes (1 1/2"-2"- diameter), peeled
- •1 tablespoon kosher salt plus more
- •½ cup olive oil
Cooking Instructions
- 1.
Preheat oven to 425°F. 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.
15 min
- 2.
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.
70 min
