fork oven-roasted potatoes


They will melt in your mouth.

They’re simply delicious, and of course, super easy to make!

I came across the recipe for these fork oven-roasted potatoes in an issue of Bon Appetit magazine. I couldn’t resist.  I mean potatoes, olive oil, salt and oven-roasted, what’s not to love?

And they live up to their name for sure.

Roasting these potatoes, while coated in olive oil, at a high temperature gives them them a beautiful, golden brown crispy crust on the outside and a flavorful, just melt in your mouth, burst of potato on the inside.

I must warn you that once you taste one of these teeny little guys, you may not be able to stop.  In fact, you might just end up eating the whole sack of potatoes in just one sitting!

I made them this week as a side dish, along with grilled, marinated carne asada and a simple green salad with balsamic vinaigrette.

I do hope you get to enjoy!

Fork Oven-Roasted Potatoes

Recipe adapted from Bon Appetit

1 bag of Trader Joe’s Teeny Tiny Potatoes
1/4-1/2 T kosher salt
1/4 c olive oil

Preheat oven to 400.

Peel potatoes. Place potatoes in a salted pot of boiling water for 3 minutes. Remove potatoes and place on a paper towel lined plate.  When cool enough to hold, run a fork down the sides of each potato, scraping slightly, so as to create a groove on the surface.

Pour oil onto a rimmed baking sheet and place in the oven for 4 minutes.* Add potatoes, turing to coat and season with salt.  Cook for 30-40 minutes, turning potatoes two more times, or until skin is a nice golden brown and looks crispy.

* I should warn you that your house may take on a smell from the olive oil being heated in the oven at such a high temperature, so I always turn on my oven vent fan and open the windows to let some fresh air in!




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