ATK Butter Roasted Potatoes

 

This recipe is based on one from Cooks Country/America's Test Kitchen (subscription may be required). 

NOTES

1. Amounts for a recipe for two are in parentheses. 

2. Making the recipe from start to finish takes about 90 minutes, with several breaks as part of the preparation.

3. We think this recipe will be wonderful for oven-baked French fries.

INGREDIENTS

7 Tbl unsalted butter, cut into individual tablespoons (2 Tbl)
3 lbs Yukon Gold potatoes, peeled and sliced 1/2 inch thick (1 lb)
4-1/4 tsp salt, divided into 3 tsp and 1-1/4 tsp portions (1 tsp and a bit more for taste)
1/2 tsp pepper (to taste)
1 Tbl vegetable oil (1 tsp)

(optional) parchment paper

paper towels

PREPARATION

1. Peel the potatoes and cut either in rounds, about 1/4"-1/2" thick, or into fries (about 1/4" thick or thicker), place into water, and set aside.

2. Place cut potatoes into a pot, cover with enough water to cover by 1 inch, and stir in 3 tsp of salt (1 tsp).

3. Heat potatoes on high, bringing to a boil; then reduce heat to medium and simmer until they are nearly tender, about 5 minutes (less for fries). 

While the potatoes are cooking:

4. Prepare two rimmed baking sheets: one lined with paper towels; another with parchment paper.

5. Also while the potatoes are cooking, cut butter into individual tablespoons and melt in small saucepan over medium-low heat, stirring constantly, until butter is nutty brown, about 5 minutes; set aside.

6. Just before the potatoes are par-cooked, set the parchment paper aside, place the yet-unused baking sheet on the oven's center rack, and turn the oven on, to 450 degrees.

7. When the potatoes are nearly tender, transfer them to the paper towel-lined baking sheet, and gently dry them with additional paper towels.

8. Discard the paper towels and, using the same baking sheet, spread the potatoes in a single layer (they can be close together but avoid having them touch).

9. Drizzle the browned butter over the potatoes, sprinkle with remaining salt and pepper, and let sit until butter is absorbed, about 5-7 minutes before flipping them over and letting them set for another 5-7 mins.

10. While potatoes are sitting in the butter, brush the oil in a thin layer onto the parchment paper. (If not using parchment, plan to brush oil directly onto the hot baking sheet.)

11. Remove the hot baking sheet from the oven, place the parchment paper on it, and arrange potatoes  in single layer. 

12. Bake about 40 mins, flipping halfway through cooking, until crisp and golden brown.