I have finally perfected it. The perfect roasted potato. It’s a thing of beauty – crispy on the outside, creamy on the inside, and delicious through and through. My preschooler thinks they’re french fries. I think they’re even better than fries. They are certainly better for you – the reduced amounts of butter and oil still give the rich flavor without being too heavy. The fresh lemon gives a tangy bite at the beginning without overwhelming the salty wonderfulness.
Makes 4 servings
- 3 large (baked potato sized) red potatoes
- 4 Tablespoons olive oil
- 2 Tablespoons butter
- Squeeze of fresh lemon juice
- Kosher salt
- Freshly ground pepper
- Iodized/table salt
- Preheat oven to 400 degrees.
- Clean potatoes, peel them if you prefer to do so.
- Cut potatoes into bite-sized chunks
- Toss with lemon juice, salt and pepper to taste
- In a large saucepan, heat oil and butter over medium heat until they sizzle a little.
- Dump in potatoes, stir to coat
- Cook potatoes until the outsides start to look blistered. You’ll see little bubbles starting to form. Stir occasionally to ensure even cooking without burning.
- Pour potatoes into a baking dish (or two) in a single layer and transfer into the oven. Leave any extra oil/butter in the pan – don’t pour it into the baking dish.
- Bake until the tops of the potatoes start to brown. The bottoms will be much more brown, so don’t panic if only a couple of the potatoes are browned. This takes about a half hour, but keep an eye on it.
- Sprinkle with table salt immediately after removing, toss to coat.
- Let potatoes sit for a few minutes, if only to force yourself to wait until they are cool enough to eat. This gives the outsides a chance to finish crisping.