This recipe takes a tiny bit more effort than just throwing potatoes into the oven, but it results in super crisp on the outside, and feather light fluffiness on the inside. It really showcases how simple ingredients can incredibly delicious, and the effort is absolutely worth it.
Taters gonna tate.
What you need:
(serves 2-3 hearty portions, or 1 me portion <_<)
Preheat oven to 400F and line a large baking sheet with parchment paper. (Not tinfoil goddamn you, parchment. And parchment, not wax paper. Just read the boxes in the store, you got this!)
Place peeled and diced potato into a pot, cover with cold salted water and bring to a boil. Boil potatoes for 6-8 minutes or just until they just start to soften. Be careful with overcooking the potatoes, we just want them to start to break down on the outside, but not be falling apart. This way we get a tender roast potato with lots of delicious crispy bits.
While the potatoes are boiling, place herbs, garlic, butter and oil into a stainless steel bowl. (If you wish to use dry herbs instead of fresh, use HALF the recipe amount, dried are more concentrated.)
Strain potatoes and allow to dry for a few minutes, just leave the colander in the sink and go about your business, the less water remaining the better.
Place still warm potatoes into bowl with the other ingredients, along with salt/pepper and mix gently but thoroughly. They should still be warm enough to melt the butter. Don’t worry about breaking up the potatoes a bit because this will also result in more crispy bits.
We love crispy bits.
Crispy bits are life.
Lay out potatoes in an even layer on the baking sheet, but don’t crowd the pan. If you’re making a double or triple recipe you may have to use more than one baking sheet.
Bake in oven for 30 minutes, flipping potatoes over halfway, until golden brown. Remember that every oven is different, so keep an eye and adjust accordingly.