Brothers Oven-Roasted Potatoes
Recipe adapted from Bromberg Bros. Blue
Ribbon Cookbook by Bruce Bromberg
and Eric Bromberg, with Melissa Clark.
Copyright © 2010. Published by Clarkson
Potter/Publishers, a division of Random
MAKES 6 to 8
10 min (plus cooling)
1 ½ pounds white potatoes
Salt and pepper
1 tablespoon olive oil
Preheat the oven to 450°. In a large pot over medium high heat,
bring the potatoes and enough salted water to cover to a boil and
cook until potatoes soften slightly, about 5 minutes. Refrigerate
until completely cold, then cut into wedges.
Spread the potatoes in an even layer on a rimmed baking sheet.
Drizzle with the oil, season with salt and pepper, and toss to coat.
Roast, tossing occasionally, until crisp and golden, 30 to 40 minutes.