Crispy Roasted Potatoes

Crispy Roasted Potatoes

from goodhousekeeping.com
60 min
6 - 8

Instead of nachos, try these crispy roasted potatoes with an array of toppings. Perfect for game day!

Ingredients

  • 2 1/2 lb. new or baby potatoes (about 20)
  • Kosher salt
  • 2 tbsp. olive oil, plus more for pan
  • Desired seasonings and/or toppings (try ranch or taco seasoning, pico de gallo, cheese, bacon, fresh herbs, hot sauce, etc.)

Directions

  1. 1

    Place potatoes in large pot. Add enough water to cover by 2 inches and bring to a boil. Add 1 tablespoon salt, reduce heat, and simmer until tender, 18 to 22 minutes. Drain. 

  2. 2

    Meanwhile, arrange oven racks so 1 is 6 inches from broiler and heat oven to 450°F. Oil large rimmed baking sheet. Place drained potatoes on sheet and, with bottom of glass, gently press each potato until crushed but still intact. Brush tops with 1 tablespoon oil (sprinkle with additional seasoning if using) and roast 25 minutes.

  3. 3

    Brush potatoes with remaining tablespoon oil, then broil on top rack until deep golden brown and crisp, 4 to 7 minutes. Sprinkle with 1/4 teaspoon salt. Serve immediately or top as desired.