SERVES 4 TO 6
Note that the potatoes should be just undercooked when removed from the boiling water—this helps ensure that they will roast up crispy.
2½ |
pounds Yukon Gold potatoes (about 5 medium), rinsed and cut into ½-inch-thick slices |
Table salt |
|
5 |
tablespoons olive oil |
Ground black pepper |
1. Adjust an oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 450 degrees. Place the potatoes and 1 tablespoon salt in a Dutch oven; add cold water to cover by 1 inch. Bring to a boil over high heat; reduce the heat and gently simmer until the exterior of a potato has softened, but the center offers resistance when pierced with a paring knife, about 5 minutes. Drain the potatoes well, and transfer to a large bowl. Drizzle with 2 tablespoons of the oil and sprinkle with ½ teaspoon salt; using a rubber spatula, toss to combine. Drizzle with 2 tablespoons more oil and ½ teaspoon more salt; continue to toss until the exteriors of the potato slices are coated with a starchy paste.
2. Working quickly, remove the baking sheet from the oven and drizzle the remaining 1 tablespoon oil over the surface. Carefully transfer the potatoes to the baking sheet and spread them into an even layer (skin side up for the end pieces). Bake until the bottoms of the potatoes are golden brown and crisp, 15 to 25 minutes, rotating the baking sheet after 10 minutes.
3. Remove the baking sheet from the oven and, using a metal spatula and tongs, loosen the potatoes from the pan and carefully flip each slice. Continue to roast until the second side is golden and crisp, 10 to 20 minutes longer, rotating the pan as needed to ensure the potatoes brown evenly. Season with salt and pepper to taste and serve.