After enjoying a few days of warm weather, ferocious winds and rain hit the Bay Area and put me in the mood for comfort food – namely, meat and potatoes. Fortunately, I had a piece of porchetta sitting in the freezer, waiting to be cooked and consumed.
To round it out, I prepared two simple sides (since I was feeling a little lazy): Carla Lalli Music’s purple cabbage and Parm (featured on Page 89 in That Sounds So Good) and these resplendent crispy roasted potatoes.
If you’re a fan fries (or spuds, in general), you must try this crispy roasted potatoes recipe. The process is foolproof and the final product is flawless. I mean, who can resist golden nuggets of goodness? Not me!
Recipe adapted from TASTE.
Crispy Roasted Potatoes
Makes 4 servings
Ingredients
- 2 tablespoons vegetable oil
- 2 teaspoons kosher salt, divided, plus more, to taste
- 1 teaspoon freshly ground black pepper
- 2 pounds russet potatoes, peeled and cut into 1½" pieces
- ½ teaspoon sweet paprika
Instructions
- Preheat oven to 400 degrees.
- Add vegetable oil, 1 teaspoon salt and pepper to a 9" cast iron skillet. Place in the oven to preheat for 20 minutes.
- Meanwhile, place potatoes in a medium pot and fill with enough room-temperature water to cover by 1 inch. Add remaining 1 teaspoon salt and bring to a boil over high heat. Reduce heat to low and simmer for 12 minutes. Drain and transfer to a large bowl; stir with a whisk until outside of potatoes are rough.
- Carefully remove the pan from the oven, add prepared potatoes and sweet paprika and toss to coat. Arrange potatoes in a single layer and bake for 40 minutes. Remove from the oven, stir gently and bake for another 25 minutes or until potatoes are golden brown and crispy. Season with additional salt to taste.
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