Slow Roasted Potatoes

By • March 31, 2011 • 0 Comments



Author Notes: I'm not much of a potato fan, they usually just kind of bore me. But at a BBQ a couple of summers ago, I tried the most amazing potatoes. They were so sweet, and so salty, and so much chewier and substantive than I'd ever imagined a potato could be. I interviewed the chef, and learned two secrets: surprisingly low heat, and lots of salt. linzarella

Serves a crowd

  • 1 pound fingerling potatoes on the small side
  • plenty of olive oil
  • more salt than you think you need
  1. Preheat the oven to 325. Put the potatoes in a baking dish, toss them with olive oil and salt, and roast for 60 - 90 minutes, til they are crispy and carmelized on the outside, and chewy on the inside.

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