When I first came across this recipe in the December 2008 issue of Sunset Magazine, I didn't pay much attention. I mean come on, I roast potatoes in olive oil all the time. But what eventually caught my eye with this recipe was part of the directions. Soaking the peeled and cut potatoes in water for at least a day (and up to two days). The result was supposed to be pieces of potato that were crispy on the outside and creamy in the middle. I don't know about you, but that sounded like a fine final product to me. So I gave the recipe a try for this months Potato Ho Down.
Well, the final product totally worked for me. I love me the crispy bits on potatoes. The outside of these had the required crunch with the insides being light and fluffy. My mind fast forwarded to dicing the spuds smaller next time, adding some onions, bell peppers and bacon to make some great breakfast potatoes.
This is a great make ahead dish. Peel and cut the potatoes the night before, stick them in some water and the next night when you are ready for dinner, just drain them and roast.
These did not microwave well as leftovers a few days after the original roasting (lost all their crunch) but they did fair a bit better throwing them in a pan on the top of the stove. I think they are at their best fresh out of the oven after their original roast.
This is my entry into this months Potato Ho event hosted by Krysta from Evil Chef Mom. Be sure to check her blog for the round up on Wednesday June 17th. And thanks again to Noble Pig for giving me permission to eat potatoes at least once a month, low carb diets be damned!
GOLDEN OLIVE OIL-ROASTED POTATOES
5 lbs large Yukon Gold potatoes
3 tbsp extra-virgin olive oil
About 1/2 tbsp sea salt such as fleur de sel
Peel potatoes and cut into 1 1/2 inch cubes. Put in a large bowl, cover with cold water, and refrigerate overnight.*
Preheat oven to 475 degrees. Bring a large pot of lightly salted water to a boil over high heat. Add potatoes and cook until barely tender when pierced, about 10 minutes. Pour into a colander and let drain and dry 10 minutes.
Set potatoes in a single layer in a large rimmed baking pan. Drizzle evenly with olive oil and sprinkle with 1/2 tbsp salt; stir gently to coat.
Bake potatoes until golden brown, 25 to 30 minutes, turning halfway through baking. Mound hot potatoes on a platter or in a shallow serving bowl; sprinkle with more salt to taste. Serves 8. 255 calories per serving.
*Soaking the potatoes at least a day (and up to 2 days) ahead makes them even crisper on the outside and creamier in the middle.
Note: Though I did have about 5 lbs of potatoes I didn't measure the oil and salt. I just kind of threw it all together and being me, that meant lots more salt than requested.
Note: 5 lbs really filled up my large baking pan. It was hard to toss the potatoes in the oil with that many potatoes. Also, even with the oil, the potatoes did stick a bit to the pan so be careful when you turn them at the halfway point.