Preheat the oven to 425. Place potatoes in a pot, cover with cold water and add about a teaspoon of kosher salt.
Option # 1. Bring cubed potatoes to a boil in a pot of salted water. Reduce the heat and simmer until they are nearly cooked – 10-15 minutes. Drain. Season with kosher salt and shake the pot (to break up the edges a bit to promote crispier skin.) Sear potatoes (in an oven safe skillet) for about 3 minutes per side in oil over medium high heat to achieve golden colour and crisp texture. Lightly drizzle with olive oil, transfer the skillet to the oven and bake at 425 until cooked through and golden all around.
Option # 2. Simper version of this is to boil potatoes in a pot of salted water for 5 minutes until they are softened on the outside and nowhere near being cooked through. Sprinkle with kosher salt and shake the pan, again to promote crispiness of the skin. Place potatoes on a rimmed baking sheet and drizzle with some olive oil and roast for about 45 minutes at 425.
Ingredients
Directions
Preheat the oven to 425. Place potatoes in a pot, cover with cold water and add about a teaspoon of kosher salt.
Option # 1. Bring cubed potatoes to a boil in a pot of salted water. Reduce the heat and simmer until they are nearly cooked – 10-15 minutes. Drain. Season with kosher salt and shake the pot (to break up the edges a bit to promote crispier skin.) Sear potatoes (in an oven safe skillet) for about 3 minutes per side in oil over medium high heat to achieve golden colour and crisp texture. Lightly drizzle with olive oil, transfer the skillet to the oven and bake at 425 until cooked through and golden all around.
Option # 2. Simper version of this is to boil potatoes in a pot of salted water for 5 minutes until they are softened on the outside and nowhere near being cooked through. Sprinkle with kosher salt and shake the pan, again to promote crispiness of the skin. Place potatoes on a rimmed baking sheet and drizzle with some olive oil and roast for about 45 minutes at 425.
