Forked Oven-Roasted Potatoes
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
53
Sourness
46
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Kosher Salt (plus more)1 cup
Olive OilDirections:
1
Preheat oven to 425°F
2
Working in 2 batches, cook potatoes in a large pot of boiling salted water for 3 minutes
3
Using a slotted spoon, transfer potatoes to a rimmed baking sheet
4
When cool enough to handle, firmly scrape the tines of a fork up and down potatoes, creating a rough, grooved surface
5
Pour oil onto another rimmed baking sheet; bake (to heat oil) for 5 minutes
6
Add potatoes; turn to coat
7
Season with 1 tablespoon salt
8
Roast, turning 3 times during cooking and occasionally basting with oil, until browned and tender, 60-70 minutes
9
Preheat oven to 425°F
10
Working in 2 batches, cook potatoes in a large pot of boiling salted water for 3 minutes
11
Using a slotted spoon, transfer potatoes to a rimmed baking sheet
12
When cool enough to handle, firmly scrape the tines of a fork up and down potatoes, creating a rough, grooved surface
13
Pour oil onto another rimmed baking sheet; bake (to heat oil) for 5 minutes
14
Add potatoes; turn to coat
15
Season with 1 tablespoon salt
16
Roast, turning 3 times during cooking and occasionally basting with oil, until browned and tender, 60-70 minutes