Main dishes are the center of attention; however, without some good sides, the main dish is all out there alone. I love potatoes… baked, mashed, smashed, twice baked. You name it; I love potatoes.
I’ve always loved good oven-baked potatoes, but I always had problems with them. For example, by the time you get the outsides nice and crispy, the insides are all dried out. This recipe solves the baking problem by a bit of pre-cooking, and then baking at high temperature to get that crisp exterior.
Chef's Tip: I learned a method similar to this while working at a bar & grill. So, you might want to call this pub food; however,as a side to a main ingredient, they're brilliant.
Scrub the potatoes, but do not peel, and then cut into quarters.
Chef’s Note: Golden potatoes come in a great variety of sizes; everything from fingerlings to huge ones that take five people to carry… Well, maybe not quite that large. I choose potatoes that are about 4 ounces in size, so when I quarter them, they weigh about an ounce each.
Add the potatoes to a large pot of cold water, add a teaspoon of table salt, and then bring quickly to the boil.
Lower the heat to medium, and simmer for five minutes.
Drain the water from the pot, and then return the potatoes to the burner.
Shake the pot over the heat (like you’re making popcorn), for about 15 seconds. Shake it good. You might need the lid for the pot, to keep the potatoes from flying out. This roughs up the exterior of the potatoes, and helps to create a crispy exterior.
Place rack in the middle position, and preheat oven to 410f (210c).
Add the potatoes to a bowl, and then add the grapeseed oil, salt, pepper, and toss to combine.
Place the potatoes in a baking dish in a single layer.
Bake in the preheated oven for 25 to 30 minutes, or until the exterior of the potatoes is nice and brown, and crispy.
Chef's Tip: Serve with your favorite main dish… Up to you.
Serving Tip: Sometimes, when the mood hits me, I bake up a batch of these, and have them with a bit of ketchup, and a beer… all by themselves.