Ultra-Crispy Potatoes with Garlic, Herbs, and Lemon

Ultra-Crispy Potatoes with Garlic, Herbs, and Lemon
Yield Prep Time
8to 10 servings 30minutes
Cook Time
1 1/2hours
Yield Prep Time
8to 10 servings 30minutes
Cook Time
1 1/2hours
Ultra-Crispy Potatoes with Garlic, Herbs, and Lemon
Yield Prep Time
8to 10 servings 30minutes
Cook Time
1 1/2hours
Yield Prep Time
8to 10 servings 30minutes
Cook Time
1 1/2hours
Ingredients
  • 4 1/2pounds red potatoessliced in half
  • 1tablespoon white vinegar
  • a/n coarse salt
  • 1/4cup canola oil
  • a/n black pepper
  • 2large shallotsthinly sliced
  • 2tablespoons parsleyleaves only, chopped
  • 2tablespoons chiveschopped fine
  • 2teaspoons lemon zest
  • 3cloves garlicfinely minced
  • 3tablespoons extra-virgin olive oil
Yield:
Instructions
  1. Adjust oven racks to lower and upper position and preheat oven to 500°F.
  2. Line two rimmed baking sheets with foil and place in oven.
  3. Place potatoes in a large saucepan and cover with cold water by 1-inch.
  4. Add 2 tablespoons salt and vinegar.
  5. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes.
  6. Potatoes should show a slight resistance when poked with a paring knife or a cake tester.
  7. Drain potatoes and transfer to a large bowl.
  8. Add 2 tablespoons oil to bowl with potatoes.
  9. Season with pepper and more salt to taste then toss until exteriors are slightly bashed up and coated in a thin layer of potato/oil paste.
  10. Spread remaining canola oil evenly over surfaces of hot foil-lined baking sheets, then divide potatoes evenly between them, using a thin spatula to arrange them cut-side down.
  11. Transfer baking sheets to the oven and roast until the bottoms of the potatoes are crisp and golden brown and can be easily lifted from the foil, about 30 minutes total, swapping top the trays top for bottom and rotating them once half way through roasting.
  12. Using a thin metal spatula, loosen all of the potatoes from the pan and toss.
  13. Return to oven and continue roasting until pale golden brown all over, about 15 minutes longer.
  14. Add shallots to pans and toss to coat in oil.
  15. Return to oven and roast until potatoes and shallots are deep golden brown, about 10 minutes longer.
  16. Remove from oven and transfer to a large bowl.
  17. Add parsley, chives, lemon zest, garlic, and olive oil to potatoes and toss to coat.
  18. Season to taste with salt and pepper.
  19. Serve immediately.