I’m pretty sure I won Karl’s heart with potatoes: his favorite thing in the whole wide world. I learned early on in our relationship that I needed to become a potato-master, which I now proclaim to be.
These are the best potatoes ever- crispy, salty, easy to prepare, and no special equipment needed- no deep fryer, just a pan. Plus, they are a great vehicle for whatever you want to flavor them with. In the summer when we’ve got more basil than we know what to do with, we make these!
I’m kind of famous for my roasted potatoes. They might even be referred to as “Crystal Potatoes” in some circles. The trick is to use plenty of fat, cook them hot, and cook them long until they are turning golden brown on the top. And when they are golden brown on the top, they are brown and crispy on the bottom.
Crispy potatoes are one of the great pleasures in life.
If you use a Russet potato (the best for this!) the potatoes will be super crispy on the outside and pillowy on the inside. The waxier potatoes, like red or yellow will still turn golden, brown and delicious but not really as crispy. Both types will end up as a potato smothered in butter, so you really can’t lose either way.
I like these potatoes served at room temperature just as much as hot out of the oven- which makes them a great choice for a picnic or potluck… or if you’re just really bad at timing when different components of dinner will be done.
Leftovers are incredible with eggs! Cook up a little bacon or sausage, throw in some leftover potatoes, then top with whisked eggs and throw the pan into the oven for 20 minutes for a quick frittata.
MAKE IT A MEAL: serve these potatoes with simple baked salmon and salad with Maple Poppyseed Vinaigrette Dressing.
Basil Butter Roasted Potatoes
2.5-3 pounds potatoes
2 Tbs olive oil, avocado oil or other cooking fat
2 tsp sea salt
3 Tbs butter or ghee
2 cloves garlic
1 Tbs chopped fresh chives
1/2 tsp sea salt
3 Tbs chopped fresh basil
Preheat the oven to 425 F. Cut the potatoes into bite-sized pieces (I don’t peel mine) and put them on a large sheet pan. Drizzle the oil or cooking fat over the potatoes and use your hands to toss them and coat in oil. Sprinkle evenly with the 2 teaspoons sea salt. Bake for 45-60 minutes, or until GBD (golden, brown and delicious).
When the potatoes are almost done, prepare the basil butter by grating (or very finely mincing) the garlic and placing it into a small saucepan along with the butter, chives, and 1/2 tsp sea salt. Heat on low to melt the butter and then gently simmer for a minute to cook the garlic a little. Turn off the heat and stir in the chopped basil.
When the potatoes are done, immediately scrape them off the pan into a large mixing bowl. This is my absolute favorite spatula for the job (and it’s only $11.00!) because it is super-thin but strong. Pour the basil butter over the potatoes and gently mix and fold them until all coated. Serve and enjoy!
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