I love potatoes — like pretty much any type of potatoes — mashed, baked, roasted, French fried, stuffed, latke-d, scalloped, and the list goes on.
Over the last few months I have discovered what is kind of a perfect version of a roasted potato. It really accomplishes the crispiness of a fry without the mess, the smelly kitchen, the huge effort, the scorched skin and the added fat. OK, these do have oil on them, sure, but it’s a light toss, that — wait for it — you do in the parchment paper so there’s not even a bowl to wash.
Serve them with anything. A delightful side to a roast. Perfectly paired with fish. Or pretend they are fries and serve them with ketchup and a burger.
Serves 2 generously
I have used russets, Yukon golds and Idaho potatoes for this recipe. You know I refuse to peel, and I don’t mind even the thicker skins, but if that is an issue for you, either stick with Yukon golds, which have thin skins or peel if you must.
In terms of the size, this is a guide; you can use six smaller or two larger potatoes, and I promise they won’t go to waste. If you have leftovers, put them in tomorrow’s salad.
4 medium-sized potatoes (about the size of a woman’s fist) cut in bite-sized chunks
2 tablespoons canola or vegetable oil
½ teaspoon salt
Generous sprinkling of fresh cracked pepper (about 10 turns of my pepper mill)
Heat your oven to 400 degrees F.
On a rimmed baking sheet, place the parchment paper and spread the potatoes. Pour the oil over the potatoes and then gather them up in the parchment and toss them around to coat. Sprinkle the salt and pepper. Be sure the potatoes are not touching each other— this helps them to crisp.
Roast the potatoes in your oven for at least an hour — you almost can’t overcook them. When they are brown and crisp to your preference, remove them from the oven and serve them hot.