There are roast potatoes and then there are absolute Perfect Roast Potatoes!
Okay, so no, nothing is perfect, but these come really really … really close.
The trick is to parboil first, then give them a gentle smooshy with the back of a spoon or your asbestos thumbs and then roast them lovingly in a hot oven. See? Perfection.
When I lived for a bit in Ireland, say over 10 years … I ate a LOT of potatoes, yes indeed. I found that one of my favorite ways to eat them, was simply roasting them until they had that crispy edge to them. Originally, I would take a regular sized baking potato and cut it in half or quarters, but there was no parboiling or smooshing involved, I would skip all of that that and move on to the roasting. They were good…but let me tell you, this recipe today is on the tantalizing side of life.
These Perfectly Roasted Potatoes are so addictive, you may want to double the recipe!
- 2 pounds (about ½ pound per person) Fingerling or New Potatoes
- 2 - 3 Tbls Olive Oil
- 1 - 2 tsp Salt
- ½ - 1 tsp Pepper
- 1 Tbls fresh Rosemary and/or Thyme, woody stalks removed and leaves roughly chopped
- Wash and dry Potatoes, make sure that potatoes are all about the same size, cutting in half if needed.
- Preheat oven to 400°F.
- Place prepared Potatoes in a large pot of salted water and bring to a boil, turn heat to medium and cook for about 8 - 10 minutes. Potatoes should be just fork tender, add more time if needed. Drain and allow to stem dry for about 1 minute.
- Spread out potatoes onto a baking sheet and with the back of a spoon or your thumb, carefully press and smoosh the potatoes until they just break open and split, but not all the way through so that they are completely broken.
- Drizzle the Olive Oil, season with Salt, Pepper and the Rosemary or Thyme and toss to coat.
- Spread out evenly and bake in the preheated 400°F oven for 30 - 45 minutes or until they start to turn golden on the edges.
- Allow to cool for 3 - 5 minutes and serve.