Roast Potatoes


The humble roast potato is a beautiful thing. Crispy on the outside, fluffy on the inside. Contrasts make me pay attention.

Bring well-salted water to a boil. Peel potatoes, cutting them in half crossways if they are very large. Add potatoes to the boiling water for 10 minutes to par broil them. (You don’t want them cooked all the way through).


Drain potatoes and toss in the colander to rough up the edges a bit. Let them sit in the colander until they stop steaming and are somewhat dry.


Preheat the oven to 400 degrees F. Oil a pan and preheat it so the oil gets quite hot. Roll the potatoes around to coat with oil. You should hear sizzling if your oil is hot enough. Season with salt and pepper. Do not crowd them on the pan. Roast for an hour, turning them 3 times to brown all sides.




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