Fork Tined Roast Potatoes
It's not often that the side dish becomes the star of the meal, but I guarantee you, that whatever you make as your main course, everyone will be oohing and aahing over these Fork Tined Roast Potatoes. And I can't say I really blame them. These little spuds hit the bliss point on both the taste and visual scale. They're totally addictive!!
It's not often that I make white potatoes. I mean, we all know that they're high in carbs with relatively little nutritional value--sweet potatoes give you so much more bang for your buck, so when I do get around to serving potatoes, I want them to be special and guys, I don't think it gets much more special than this! Crispy on the outside with little ridges that catch the oil and salt and fluffy, almost creamy on the inside--these are so, so worth the occasional splurge and will definitely be part of my Thanksgiving menu next year!
And they're really pretty easy to make too. Only 3 ingredients at play here: potatoes, oil and salt. I used Yukon Golds because they're a softer creamier sort of potato to begin with, but any type of potato would work well here. You start by peeling them and then parboiling them for a few minutes to soften them up.
Once they're cool enough to handle, you scrape each side with the tines of fork to create a nice ridged surface.
Then you toss them with oil and salt and bake. They do have to cook for about an hour but other than turning them a few times during the process, it's hands-free for you and gives you time to make the rest of the meal, which you might as well keep simple since no one will be giving any attention to anything other than these guys anyway!!
The aroma of them cooking will make your mouth water and when they emerge from the oven, all golden brown, crackling and crusty with a creamy interior, you will risk the burning of the roof of your mouth to get that first taste. And it will be worth it, I promise you!
These practically melt in your mouth and have that perfect combination of crunchy and creamy in each bite. I kept telling myself, "ok, this is my last one" and then invariably another one found its way onto my fork! I just couldn't help myself!! Thank goodness I'm too lazy to peel all those potatoes all the time, or we'd have a real problem around here!
Look at that perfectly cooked ridgy potato--can you blame me?!!
Fork Tined Roast Potatoes
Makes 4-6 servings
Prep Time: 20 minutes: Cook Time: 60-70 minutes
Ingredients
6 pounds small Yukon Gold potatoes, peeled and cut in half or quarters if large
1 tablespoon kosher salt
1/2 cup olive oil
The Recipe
1. Preheat oven to 425ºF. Bring a large pot of salted water to boil. Add half of the potatoes to the pot and boil for 3 minutes. Use a slotted spoon to remove them, transferring to a large plate or rimmed baking sheet. Repeat with the rest of the potatoes. When the potatoes are cool enough to handle, use the tines of a fork to firmly scrape up and down the potatoes on both sides, to create a ridgy grooved surface.
2. Onto another rimmed baking sheet, pour the oil and place the sheet in the oven for about 5 minutes. Carefully place the potatoes onto the sheet (the oil might spatter a bit) and turn to coat them completely in the oil. Sprinkle all over with the salt and make sure the potatoes are in one even layer. Place the pan in the oven and turn about 3 times during the baking process, making sure the potatoes stay in one even layer, for about 60-70 minutes or until potatoes are golden brown and fork-tender.
3. You can definitely make these early in the day for that night. When potatoes are done, transfer to a clean baking sheet and leave at room temperature. About 15 minutes before serving reheat until potatoes are hot and crispy.
Enjoy!
Note: Recipe adapted from 2011 issue of Bon Appetit Magazine.
