Do you remember when I said that I was not going to complain about winter? Well, it turned out that there was nothing to complain about this year. We just experienced Chicago’s mildest winter (that I can remember). But if we want to get critical for critical’s sake, I could have used 2-3 more snows. My poor cross-country skis only got out there one time this season. Spring is in full effect and March is proving its awesomeness (with the exception of my Bulldogs not making it to the NCAA tourney). They are predicting 70s this week. Wha???
One recipe that was on my “to-make” list all winter were these crispy potatoes that I first saw in Bon Appetit. I then saw them again on Amelia’s blog, Bon Appetemt. She sold me on the spuds. I urge you to read her comparison of the crispy potatoes to McDonald’s french fries… spot on!
This recipe is a bit labor intensive, but so worth it. Looking at the ingredient list, you will think that this recipe will take 5 minutes, but the taste of these potatoes comes from the technique, which takes some time. The Yukon Gold’s are crispy on the outside with a fluffy potato center; they are salty and rich. I think you will really like them. They are perfect right out of the oven or even cold from the fridge (the best food test). I served them with Greek yogurt at dinner and with ketchup the next day. Make extra so you can pack them in your lunch or brown bag it for your kids.
French Fry Fix Potatoes
adapted from Bon Appetemt
Serves 6
4- 6 pounds small-ish Yukon Gold potatoes – peeled
1 TBS kosher salt plus more
1/2 (scant) cup olive oil
Preheat oven to 425 F. Heat a large pot of water and a generous pinch of salt. Add the prepared potatoes in batches and cook for 3 minutes. Remove with a slotted spoon onto a dry cookie sheet. Once cool, use the tines of a fork to scrape down the sides of the potato throughout. Repeat with all of the potatoes.
Pour the olive oil into a rimmed cookie sheet. Place in oven and heat for 5 minutes. Remove the oil from the oven and add the potatoes; shake the tray to coat the potatoes, season with the tablespoon of salt. Cook for 60-70 minutes, flipping the potatoes 3 times throughout the process.
Such a great chef – these were delish!
I too agree, there could have been a few more “snows”. I think these potatoes look awesome but alas – too long for me. Chef Caroline, do you have any suggestions on how to prepare a great corned beef?
Abby – I do not have a good corned beef recipe; I will do some research and get back to you!
Making these again today. Huge hit last time. I haven’t been able to find small potatoes, but the method still worked really well when i cut them in to wedges. I scraped the cut sides, but left the skin on and intact on the third side. Everyone loved them!
Karen – so glad to hear! I need to make these again myself!