The golden crust on a roasted potato is the signal that dinner is ready. Chicken can rest for a moment, but when the potatoes are done, it’s time to eat. Crispy on the outside with a piping hot, soft interior, a potato wedge is an ideal mid-week comfort food.
While it may seem like a rather humble marriage, the union of heat, fat, and starch elevates a random Wednesday, or a stressful week, like few foods can. It seems simple enough to cut up some potatoes, toss them with a little oil, and pop them in the oven, but this often doesn’t result in the crispy wedges we want. After waiting so long for the oven to work its magic, lackluster potatoes only add dullness to a meal.
With the tips below, introduce yourself to the pleasure of perfectly roasted baby potatoes. Here, crispy cut edges, puckered skin, and fresh garlic and herbs create the satisfying texture and flavor that lets you finish the day on a comforting note.
1 ½ pounds baby potato medley (white, yellow, purple and/or red)
2 tablespoons olive oil
1 ½ tablespoons olive oil
3 tablespoons chopped fresh parsley
1 garlic clove, minced
Salt to taste
Set the oven to 450 degrees. While it heats, slice scrubbed potatoes in half and cover them with about an inch of salted water in a large pot. One of the tricks to crispy roasted potatoes is to parboil them first. Bring the pot to a boil, then reduce heat and simmer potatoes for about 5 minutes. Drain the potatoes, add them to a bowl and toss with olive oil and a pinch of salt. Since we will be adding salt to the herb mixture, it’s best not to overdo the salt at this stage.
The second trick for the crispiest baby potatoes is to roast them cut side down on a baking tray. Arrange the prepared potatoes in this way before roasting for about 40 minutes. After 20 minutes, shake the tray slightly or use a spatula to release the potatoes. Since the cut side will create the crispiest surface when it is allowed to sit on the baking tray, don’t rotate the position of the potatoes. Just make sure they aren’t sticking to the tray.
In the meantime, use the flat side of a spoon to mash the minced garlic with salt to taste, add the olive oil and parsley and stir to combine. Set aside.
After about 40 minutes, the potatoes will have a golden crust on the cut side, and the skin will have puckered on the others. Remove the potatoes from the oven and place them in a serving bowl. Spoon the herb mixture on top of the potatoes and toss gently to coat. By adding it at this stage, you preserve the freshness of the herbs, adding a bright layer. The olive oil helps them to adhere to the potatoes and adds another touch of flavor.