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The quest for the perfect roasted potato ends here with this meticulously tested recipe that creates potatoes with an impossibly crispy golden exterior and a cloud-like fluffy interior. This method combines two types of potatoes with precise cooking techniques to achieve that elusive restaurant-quality crunch that makes everyone reach for seconds.
I spent years experimenting with different roasting methods, but when I discovered this dual-potato technique, it changed everything. The combination of Yukon Golds and Russets creates a magical balance that neither variety achieves alone.
Essential Ingredients and Selection Tips
- Yukon Gold potatoes: Choose medium-sized ones of similar size for even cooking
- Russet potato: Pick one large potato that's free of green spots or sprouting
- Extra virgin olive oil: Use high-quality oil - you'll taste the difference
- Kosher salt: Diamond Crystal preferred for its clean taste and easy distribution
- Fresh rosemary: Look for bright green, firm sprigs with strong aroma
- Black pepper: Freshly ground provides the best flavor
Step-by-Step Cooking Instructions
Initial Preparation
- Cut Yukon Golds into even 1½-inch chunks
- Slice Russet potato paper-thin using a sharp knife
- Start with cold water and add generous salt - it should taste like seawater
- Bring potatoes and water to a boil together for even cooking
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Perfect Parboiling
- Maintain a gentle boil for exactly 8 minutes
- Test Yukon Golds with a knife - they should offer slight resistance
- Watch for Russet slices to begin breaking down
- Drain thoroughly and return to hot pot
Creating the Magic Coating
- Shake potatoes gently in the pot to roughen surfaces
- Transfer to a large bowl with plenty of room for tossing
- Add oil gradually while vigorously tossing
- Continue until a paste-like coating forms on the potatoes
Roasting for Maximum Crispiness
- Arrange potatoes with plenty of space between each piece
- Place in preheated 450°F oven
- Flip each piece carefully at the 20-minute mark
- Watch closely during final minutes for perfect golden color
My grandmother always said the secret to perfect roast potatoes was patience, and she was right. The extra time spent on proper parboiling and drying makes all the difference.
Make-Ahead Options
Parboil and rough up the potatoes up to a day ahead, then store covered in the refrigerator. Let them come to room temperature before roasting.
Seasoning Variations
While rosemary is classic, I love experimenting with different herbs. Fresh thyme creates an elegant flavor, while smoked paprika adds a Spanish twist.
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After countless Sunday roasts and holiday dinners, these potatoes have become my signature dish. They're more than just a side - they're the kind of food that creates memories and has guests asking for your secret technique.
Frequently Asked Questions
- → Why use two types of potatoes?
- Yukon Golds give buttery flavor and golden color, while the Russet creates an extra crispy coating when mashed during tossing.
- → Can I prep these ahead?
- You can parboil the potatoes ahead, but for maximum crispiness, roast them just before serving.
- → Why preheat the pan?
- A hot pan helps create an immediate crust on the potatoes when they hit the pan, leading to better browning.
- → What if I can't find Yukon Gold potatoes?
- Yellow or golden potatoes make a good substitute, though true Yukon Golds give the best results.
- → Why is the vigorous tossing important?
- It creates a starchy coating on the potatoes that becomes extra crispy when roasted. Don't skip this crucial step!