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Bon Appétit

Forked Oven-Roasted Potatoes

By Victoria Granof

4.3

(10)

Photo of forked ovenroasted potatoes on a sheet pan.
Photo by Christopher Baker

Crackling and textured on the outside and super-creamy inside, this three-ingredient recipe couldn't be simpler (or more delicious). Pair the potatoes with any roast for the perfect one-two combination.

Recipe information

  • Yield

    Makes 4–6 servings

Ingredients

6 pounds small Yukon Gold potatoes (1 ½"-2"- diameter), peeled
1 tablespoon kosher salt, plus more
½ cup olive oil

Preparation

  1. Step 1

    Preheat oven to 425°F. Working in 2 batches, cook potatoes in a large pot of boiling salted water for 3 minutes. Using a slotted spoon, transfer potatoes to a rimmed baking sheet. When cool enough to handle, firmly scrape the tines of a fork up and down potatoes, creating a rough, grooved surface.

    Step 2

    Pour oil onto another rimmed baking sheet; bake (to heat oil) for 5 minutes. Add potatoes; turn to coat. Season with 1 tablespoon salt. Roast, turning 3 times during cooking and occasionally basting with oil, until browned and tender, 60-70 minutes.

TagsYukon Gold PotatoPotatoRoot VegetableVegetableSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerRoastBon Appétit

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