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| BUTTER-ROASTED
POTATOES |
| (click
for printable version of this
recipe) |
| These
potatoes are full of flavor and have
a crispness around the edges with a
softer center. |
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| TOOLS: |
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Cutting Board
• Knife
• Tongs
• Potato Peeler
• Paper Towels (not shown)
• Large & small
Saucepans
• Colander
• 2 large baking sheets
with ½"
deep edges |
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| INGREDIENTS: |
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•
3 lbs Yukon Gold
potatoes, peeled and
sliced ½" thick
•
7 tbsp butter
•
4 1/4 tsp salt
•
½ tsp pepper
•
1 tbsp vegetable oil
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| (CLICK
ANY PICTURE TO
ENLARGE) |
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| PREPARATION: |
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Adjust oven rack to middle
position, place 1 rimmed baking
sheet on rack and heat oven to 450
deg F. Line the other baking sheet
with paper towels and set aside.
Melt butter in small saucepan over
medium-low heat. Cook, stirring
constantly, until butter is nutty
brown, about 5 minutes, set aside.
Bring potatoes to boil in large pot
over high heat with 3 tsp salt and
enough water to cover by 1 inch.
Reduce heat to medium and simmer
until potatoes are nearly tender,
about 5 minutes (do not overcook).
Drain potatoes and transfer to paper
towel lined baking sheet. Dry
potatoes with additional paper
towels. Discard paper towels and
spread potatoes in single layer on
baking sheet. Drizzle browned butter
over hot potatoes and sprinkle with
remaining salt & pepper. Let sit
until butter is absorbed, appx 10 to
15 minutes, flipping once. Remove
hot baking sheet from oven and brush
with oil. Arrange potatoes on hot
baking dish in single layer. Bake,
flipping halfway through cooking
until crisp and golden brown, about
40 minutes.
HINTS: Be sure to use baking
dish with deep edges. I used a
cookie sheet with a small lip and
ended up with melted butter all over
my oven. Had to open the windows on
a very brisk evening to clear the
smoke! |
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| (CLICK ANY
PICTURE TO ENLARGE) |
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