Wednesday, September 10, 2008
The Best Way to Roast Potatoes
A potato is a cheap and simple thing, but when prepared just right it can produce intense euphoria. It is the ultimate comfort food.
This is the Andy Cleveland method of roasting taties. All the Cleveland boys LOVE roasted potatoes. You would not believe the mountains of them that have been consumed in just one meal. Andy once claimed that mine are as good as his, but only once and very quietly. I told him I learned from the master.
Use the russett potatoes--the oval floury ones. Peel them and chunk them up. The chunks can be any size you like, but they should all be in the same size range so they cook at the same rate.
Place your tatie chunks in a pan and put enough cold water to cover. Bring them to a boil until they are half-tender. You want the outside of the chunks to be tender to do the next thing! While the potatoes are boiling, pour a shallow puddle of oil (I like to use peanut oil because you can get it really hot) in a baking dish. Put the dish in the 450 degree oven and let the dish and oil heat up together.
Now drain the semi soft potatoes of all the water. Keeping them in the pan, shake the pan around until you see the taties have knocked together and gotten roughed up on the surface.
Carefully tip them into the hot baking dish and oil. Toss gently to coat with the oil, sprinkle with salt, pepper and rosemary, or whatever herb tickles your taste buds.
Roast until they are crispy and golden, turning and shuffling them a time or two. This will take anywhere from 25 to 45 minutes, depending on the size of your chunks. They should be crackly and crispy on the outside, but creamy and soft when you bite into them!
You'll need to force yourself to let them cool a few minutes before you snarf them down!