Forked Oven-Roasted Potatoes

From the kitchen of Carly

Yukon Golds forked and roasted until their rough surfaces turn mahogany-brown and crispy, while staying creamy inside. Olive oil and salt do the heavy lifting here. Simple, golden, and absolutely worth the hour in the oven.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 16 pounds small Yukon Gold potatoes (1 1/2"-2"- diameter), peeled
  • 11 tablespoon kosher salt plus more
  • 11/2 cup olive oil

Instructions

  1. Preheat oven to 425°F. Working in 2 batches, cook potatoes in a large pot of boiling salted water for 3 minutes. Using a slotted spoon, transfer potatoes to a rimmed baking sheet. When cool enough to handle, firmly scrape the tines of a fork up and down potatoes, creating a rough, grooved surface.

  2. Pour oil onto another rimmed baking sheet; bake (to heat oil) for 5 minutes. Add potatoes; turn to coat. Season with 1 tablespoon salt. Roast, turning 3 times during cooking and occasionally basting with oil, until browned and tender, 60-70 minutes.