Crispy Roasted Potatoes

Our neighbors had us over for a cookout recently and I noticed that the roasted potatoes our neighbor served were perfectly crispy on the outside, tender in the inside. But I could tell there was more; more of a crust and more to the potato than a typical recipe so I asked her what her secret was to these sublime potatoes. Her response? Flour. I took her tip and used it on some of my own potatoes, and was really pleased with the results. There are two things that help make these potatoes extra special. First, preheat the roasting pan in the oven while it is preheating. This will cause a nice browning on the potatoes when you add them to the pan, as they will be instantly touching a hot pan. Second, the flour. Coating the potatoes in a flour mixture gives them an extra outer crunch, one not normally obtained by simple roasted potatoes. Give these potatoes a try. I think you’ll be pleased! Crispy Roasted Potatoes 4 russet potatoes, diced into small (3/4 inch) cubes 2 tablespoons olive oil, divided use 1 teaspoon salt 2 tablespoons fresh herbs (parsley, rosemary, thyme or chives work well) or 2 teaspoons dried ¼ teaspoon freshly ground pepper ¼ cup all-purpose flour Preheat oven to 450 degrees. Place a roasting tray or cookie sheet in the oven. Dice potatoes. Place in a bowl of water while you dice, to prevent browning. Once all the potatoes are diced, drain the water and pat the potatoes dry. Add 1 tablespoon olive oil, salt, herbs and pepper, tossing to coat well. Sprinkle the flour over the potato mixture. Toss well to coat evenly. Drizzle remaining one tablespoon of oil on top of the roasting tray or cookie sheet and quickly spread the potatoes on top of the sheet. Bake for 20 minutes. With a sturdy spatula, flip the potatoes and bake another 10 minutes or until the potatoes are browned slightly and fork tender. Serves 4-6. SPC