Cooking Classics
The Technique
Oven Roasted New Potatoes
Crispy Oven Roasted New Potatoes are an example of simplicity at its’ finest as they pair well with more complex flavors or they can stand alone if prepared properly. The key point is creating a well seasoned potato that showcases a crispy exterior particularly on the cut side that also delivers a soft tender bite. The preparation method & the oven time will determine the end result of these factors. Look to The Basics: How To Roast for additional pointers on the subject. Aside from consuming the potatoes as they have been prepared, they can be used in a variety of ways. Accompany them with grilled meats for a simple weeknight meal side dish or toss them in Bourbon-Mustard Vinaigrette & the dish is elevated to a lovely Bourbon-Mustard Roasted Potato Salad. Learn how to make Crispy Oven Roasted New Potatoes in your own kitchen.
Crispy Oven Roasted New Potatoes
makes 8 servings
3 lbs petite new potatoes
1/3 cup olive or vegetable oil
2 tsp kosher salt
Freshly ground pepper
Preheat the oven to 425 degrees. Cut the new potatoes in half using a chef knife. Toss the potatoes with a 1/4 cup of the oil & the salt in a large bowl. Brush the remaining oil generously onto a half sheet pan. Pour the potatoes onto the pan. Position them cut side down. Bake about 1 hour or until the cut sides are golden brown. The oil will be sizzling on the sheet pan surface. Remove the potatoes from the oven & gently loosen with a small palate knife. Season with the pepper.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Oven Roasted New Potatoes
New potatoes come in variety of sizes & can be purchased in pre-portions sacks or in loose produce bins at the market. They are generally categorized by their size however, in some cases, even this can vary greatly. In general, you should be able to rinse the potatoes under cool water & gently scrub the exterior with a vegetable brush to remove any dirt or loose particles. Slice the potatoes in half with a chef knife on a cutting board & if they are large, quarter them. The main take away is that the potatoes should be relatively the same size so that they cook evenly. Once the potatoes have been cut, it’s important to know that discoloration will begin to take place so make certain they do not stand for a lengthy amount of time before placing them into the oven.
The Technique
A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Preheat the oven to 425 degrees. Cut the new potatoes in half using a chef knife. Toss the potatoes with a 1/4 cup of the oil & the salt in a large bowl.
No. 2
Brush the remaining oil generously onto a half sheet pan. Pour the potatoes onto the pan.
No. 3
Position them cut side down. This will ensure the crispy exterior. You will hear them sizzling in the oil as they bake.
No. 4
Bake about 1 hour or until the cut sides are golden brown. The oil will be sizzling on the sheet pan surface. Remove the potatoes from the oven & gently loosen with a small palate knife. Season with the pepper.
The Tune
“Rockin’ Pneumonia– Boogie Woogie Flu” Johnny Rivers
httpa://www.youtube.com/watch?v=UvJ78hYI6wk
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