3poundsYukon Gold potatoes (approx 6 large or 10 medium sized potatoes)peeled and 1½ to 2-inch diced, I prefer the smaller dice
1/3cupcanola or vegetable oilolive oil can also be used (See NOTES below)
1tablespoonparsleyrough chopped
Instructions
Preheat the oven to 425 degrees.
Bring a large pot of water (approx. 3 quarts) with 2 tablespoons kosher salt to a boil. It's a lot of salt but potatoes need a lot of seasoning. Add the potatoes to the pot. Allow the water to return to a boil and then lower the heat and simmer for 8 minutes.
Drain potatoes in a colander and place them back in the pot. Put the lid on and give the pot a couple of good shakes to rough up the edges of the potatoes. (This helps create more surface area for browning and crisping!) Gently transfer the potatoes in a single layer to a baking rack set over a sheet pan lined in foil, parchment, or wax paper (for easier clean up!). Set aside and allow potatoes to dry for at least 15 minutes. (If they sit longer, that’s fine.) This is an important part of the recipe…dry potatoes=crispy potatoes!
While the potatoes are air-drying, pour the oil onto another sheet pan making sure to distribute the oil. Place pan in the preheated oven for 5 to 7 minutes, until the oil is nice and hot. Carefully transfer the potatoes onto the sheet pan using a large spoon or spatula and toss them lightly to coat each potato with the hot oil.
Lower the oven temperature to 350 degrees. Roast for 45 minutes to one hour. Allow potatoes to cook for 1/2 hour before turning them occasionally with tongs or a spatula. The potatoes are done once they are golden brown and crisp on the outside and tender and creamy inside.
Add the chopped parsley and generously season with salt. If you have flakey sea salt at home, even better! Then transfer potatoes to a serving platter. Serve hot.
Notes
I did not have the ideal baking rack when making these potatoes but that did not stop me from moving full speed ahead! I rigged together two toaster oven style racks and criss crossed them to keep the potatoes from falling through. If you find yourself in the same situation as I was, be creative.For different flavors the potatoes can also be cooked in duck or bacon fat. I tried this recipe using olive oil and canola oil. I found the potatoes were crispier with the canola oil.These potatoes are perfect as a side dish for your dinner or breakfast. You decide!Feel free to finish with a sprinkle of sea salt and paprika.