Crisp Roasted Fingerling Potatoes
By America's Test KitchenPublished on February 23, 2012
Time
1 hour
Yield
Serves 4
Ingredients
2 pounds fingerling potatoes, halved lengthwise½ cup salt ½ teaspoon baking soda 2 tablespoons olive oil ¼ teaspoon pepper
Instructions
- Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Bring 8 cups water to boil in large saucepan. Add potatoes, salt, and baking soda; return to simmer; and cook until potatoes are tender but centers offer slight resistance when pierced with paring knife, 7 to 10 minutes. Drain potatoes in colander and shake vigorously to roughen edges. Transfer potatoes to large platter lined with kitchen towel and arrange cut side up. Let sit until no longer steaming and surface is tacky, about 5 minutes.
- Move potatoes to large bowl and toss with 1 tablespoon oil and pepper. Working quickly, remove baking sheet from oven and drizzle remaining 1 tablespoon oil over surface. Arrange potatoes on baking sheet, cut side down, in even layer. Bake until cut sides are crisp and skins spotty brown, 20 to 25 minutes, rotating baking sheet halfway through cooking. Flip potatoes cut side up and let cool on sheet for 5 minutes. Serve.
Time
1 hourYield
Serves 4Ingredients
2 pounds fingerling potatoes, halved lengthwise
½ cup salt
½ teaspoon baking soda
2 tablespoons olive oil
¼ teaspoon pepper
Test Kitchen Techniques
Ingredients
2 pounds fingerling potatoes, halved lengthwise
½ cup salt
½ teaspoon baking soda
2 tablespoons olive oil
¼ teaspoon pepper
Test Kitchen Techniques
Ingredients
2 pounds fingerling potatoes, halved lengthwise
½ cup salt
½ teaspoon baking soda
2 tablespoons olive oil
¼ teaspoon pepper
Test Kitchen Techniques
Why This Recipe Works
Roasted potatoes should be easy enough, but too often you wind up with chewy, leathery skins and a mealy interior. To fix the texture of both the potatoes’ exteriors and interiors, we boiled them in a mixture of salt and baking soda. The salt made the potatoes fluffy, and the baking soda brought the potatoes’ starch to the surface. After boiling them, we let the potatoes cool to vent steam and then threw them, cut side down, on a hot sheet tray so the now starch-covered potatoes would become crispy.
Instructions
- Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Bring 8 cups water to boil in large saucepan. Add potatoes, salt, and baking soda; return to simmer; and cook until potatoes are tender but centers offer slight resistance when pierced with paring knife, 7 to 10 minutes. Drain potatoes in colander and shake vigorously to roughen edges. Transfer potatoes to large platter lined with kitchen towel and arrange cut side up. Let sit until no longer steaming and surface is tacky, about 5 minutes.
- Move potatoes to large bowl and toss with 1 tablespoon oil and pepper. Working quickly, remove baking sheet from oven and drizzle remaining 1 tablespoon oil over surface. Arrange potatoes on baking sheet, cut side down, in even layer. Bake until cut sides are crisp and skins spotty brown, 20 to 25 minutes, rotating baking sheet halfway through cooking. Flip potatoes cut side up and let cool on sheet for 5 minutes. Serve.
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