Sometimes the best recipes are those passed down on a handwritten note you cannot read. Seriously, that is my dad's handwriting, and there is word that I finally gave up on. Add "towels" of oil?? Touls? Not a word.
ANYWAY, these potatoes are courtesy of a good family friend, Susie Horgan. Susie, are you there? Please stand up. If I made these incorrectly, I blame my dad's cursive - he makes up words. These potatoes are divine! If you're looking for a salty, tender interior with an incredible crispy exterior - these are it. Better than any basket of french fries, I dare say. Dare say I! The recipe below is modified for two people. You may want to double it, and then double it again, and again, and again...
6 Yukon Gold potatoes
Salt & Pepper
Rosemary (my addition, optional)
Preheat oven to 425. Wash and peel potatoes. Cut into fourths.
Place potatoes in pot of salted water and bring to boil. Cook until tender (when they're easily pierced by a knife or fork).
Drain potatoes and let dry on paper towel. I let them sit there for 15 minutes or so.
Place potatoes in baking dish with a generous amount of olive oil. I probably used 1/3 cup for 6 potatoes. Toss with hands to make sure they're fully coated. Sprinkle with a generous amount of salt, and a dash of pepper.
Bake for one hour. Then, remove potatoes and add fresh rosemary. If you notice little oil left in dish, add more. I did not need to, however. This is the step where my dad told me to add a "towel" of oil. What?
Put back in oven and bake for another 15 minutes. I turned the heat down to 350 at this point because my oven is mad hot.
Enjoy. Thanks Dad! THANKS SUSIE!!