Friday, November 23, 2012
My sister, Alison, is the "roast potato queen." She does them better than anyone I know, but I think I may be catching up! Certainly the guests at dinner last evening couldn't get enough of them!
Photograph by Jim Brewer
6lbs russet or other starchy potatoes, peeled and cut into 3/4 inch cubes
4T kosher salt (divided use)
4 oz unsalted butter
Set the oven to 450F. Par boil the potatoes in salty water, using 1/2 of the salt until nearly cooked - about 12 minutes. Drain the potatoes and dry them in the saucepan. Place a roasting pan into the oven with the butter in it and allow to get got. While the butter is heating, shake the saucepan containing the potatoes firmly to roughen the outsides. When the butter is hot, tip the potatoes into the roasting pan and immediately toss to coat with butter. Place the pan into the oven. After 30 minutes, check on the potatoes, turning them over with a spoon. Return to the oven for a further 30 minutes - or until golden brown. Immediately shake some kosher salt onto the potatoes and turn out into a serving dish.
If you are serviong these with beef instead, you could use the beef fat for an even more delicious flavor and omit the butter. Duck fat or goose fat are the absolute best, however! Turkey fat, not so much.
Note, these potatoes are just as good when cooked with eggs the next morning for breakfast!