If you have ever wondered how to make hassle free, crispy on the outside but soft on the inside potatoes, this is it right here. What I like is that if I am doing something on the grill or in the pan, with sides and salads, this is less work than a potato salad but equally fun. Plus, this can be done any time of the year!
So here is overall idea. Boil first, then bake.
I just wash the potatoes, halve them and put them in a pot. Potatoes are covered with water. I throw in about 1 tablespoon of salt & bring to a boil. Once there is a boil, I lower heat to medium, cover, and let cook for about 25 minutes. This definitely softens them.
Once the potatoes are fork soft, drain the water. Peel the potatoes and cut them into smaller pieces before baking.
Note: This two step process also makes it viable for boiling the potatoes the day before and baking them the day of. Like with any food, it's best not jar it temperature wise (unless that IS the intention of the cooking method) so bring to room temperature before baking.
Turn on oven to 450. Oil potatoes in a bowl, spread on baking tray, throw into the oven. Because the potatoes are boiled already, you don't have to worry about whether or not they will be cooked. They are cooked. This process will facilitate with crisping and browning.
Once the potatoes are out, the critical part is to make sure that you give them time to rest in a covered bowl. This process of covering the potatoes retains the moisture - making it crispy on the outside but soft on the inside.
I like to transfer the potatoes in the bowl I will be serving. Season with salt and pepper; then cover the bowl with a larger plate. When I'm ready to serve, i just remove the plate!
6-8 White potatoes (or sweet potatoes)
ground pepper (freshly ground if you like that flavor; I do)
2-3 tablespoons of canola oil
Pre-heat oven to 450 to cook the potatoes. The potatoes will take about 45 minutes to boil and prep so turn on the oven accordingly.
Wash the potatoes, halve them and put them in a pot.
Cover potatoes with water.
Throw in about 1 tablespoon of salt & bring to a boil.
Once there is a boil, lower heat to medium, cover, and let cook for about 25 minutes. or till the potatoes are fork soft. If you have time, you can leave a potatoes in the water for about 10 more minutes before draining the water.
Let potatoes cool slightly before peeling.
After peeling, cut them into smaller and put them into a bowl.
Add oil and mix well so all pieces are well covered with oil.
Spread on a cookie sheet and put in oven.
Let bake for 30-45 minutes (even longer) to let it brown.
Remove from oven, place in a bowl and cover with a plate for about 10 minutes (covering part is important to have moist potatoes).
Potatoes will be ready to eat in 10 minutes!
Please email me at email@example.com if anything is unclear or if you have any questions. If you try this recipe and it works for you or made modifications, please leave a comment to let the community know.