Cooking Classics
From The Garden
Oven Roasted New Potatoes
When I worked in the restaurants, half sheet pans of oven roasted new potatoes were placed on speed racks until it was time to plate lovely meals for service & I may have sampled one or two of them one my way to the bakeshop to whip chantilly cream to finish the desserts that were planned for the evening. 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 when the potato is enjoyed. The preparation method & the bake time will determine the end result of these factors. Follow my pointers for preparing this culinary classic & be certain an invitation is extended to this irresistible side dish at your next gathering.
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. 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 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. The key point to know is that you can resolve this problem easily & prepare a lovely side dish everyone will rave over.
The Technique
Oven roasted new potatoes pair well with a variety of foods such as grilled steak & pork tenderloin, roasted chicken, blackened fish & finish a salad of beautiful mixed greens flawlessly. Their simplicity offers effortless entertaining options & quality solutions to the everyday weeknight supper. Here’s what you should know.
No. 1
The Potatoes
Potatoes can be purchased several ways & depending on how you entertain or your household needs, you can make a sound choice. If you truly want the potatoes to all be the same size, you can cull them individually from the produce bin but if value is the driver & you shop by circulars, the potatoes can be purchased in 5-pound bags. You may get a few that are a good bit larger than the rest of the bunch but that’s an easy fix.
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.
No. 2
The Preparation
Once the potatoes have been cut, it’s important to know that discoloration will begin to take place so make certain these do not stand for a lengthy amount of time before placing them into the oven. The potatoes are delicious hot from the oven & at room temperature. There are ways to stall the discoloration but I think it’s a better technique to use for mashed potatoes.
Place the cut potatoes in a large prep bowl. Drizzle them with the oil & the salt. Toss the potatoes until they are generously coated with the ingredients. A rubber spatula works well to complete the task.
2a
Pour the remaining oil called for in the recipe onto a half sheet pan. Coat the entire surface with the oil & it should look like a layer of glass on the pan. That’s a good thing & will ensure crispy, golden brown potatoes. Allow the prepped potatoes to tumble from the bowl & onto the surface of the sheet pan. Swipe the bowl clean with the rubber spatula to collect any remaining salt & oil too.
No. 3
The Baking
Line up the potatoes over the sheet pan so that the cut side is facing down directly onto the oil. This will ensure the crispy exterior that’s so pleasing. Bake the potatoes as directed in the recipe. You will hear them sizzling in the oil as they bake.
3a
Test one of the potatoes on the low end of the baking time to make certain it’s fork tender. Remove them form the oven. You will notice the sheet of oil still sizzling. After a few minutes, the pan will almost look dry. Allow the potatoes to rest on the pan a bit then gently loosen them with a small palate knife. Season with freshly ground pepper before serving.
No. 4
The Crispy Oven Roasted New Potatoes
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.
The Tune
“Winter Wonderland” Ella Fitzgerald
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