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Crispy English Potatoes (from "The Barefoot Contessa") Recipe

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This recipe for Crispy English Potatoes (from "The Barefoot Contessa") is from The Lund Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lbs. Yukon Gold potatoes, unpeeled
Kosher salt and freshly ground pepper
3 oz. panchetta (I prefer bacon, not a fan of panchetta!)
2 T. good olive oil (Duh, like you're going to use the bad stuff ;) Right?
1/4 cup fresh flat-leaf parsley, for garnish
Directions:
Directions:
Preheat the oven to 425 degrees.

Cut the potatoes in 1- to 1 1/2 inch chunks and place the in a saucepan, preferably with two handles. Cover the potatoes with water by 1 inch and add 1 T. salt. Cover and bring to a boil. Uncover, lower the heat, and simmer for 10 min. Drain the water, leaving the potatoes in the pot. (The potatoes will have started cooking on the outside but will be hard inside.) Using a kitchen towel, grasp the pot with the lid on and shake the potatoes vigorously for a full 5 seconds to rough up the edges.

Meanwhile, 5 min. before the potatoes are cooked, place the pancetta (bacon) on a sheet pan and roast for 5 min. Add the drained potatoes, the olive oil, 1 tsp. salt, and 1/2 tsp. pepper (That's too much pepper for me) to the pan and toss with a metal spatula. Roast the potatoes and panchetta (bacon) for 45 min. tossing occasionally, until they are very browned and crisp. Don't worry if the skins come off--that's part of the crispiness. Sprinkle with parsley, salt, and pepper and serve hot.
Personal Notes:
Personal Notes:
I always wondered how restaurants got the potatoes so crispy and tried doing them in a pan, stovetop, But who knew, you just bake them to death! YUM.

 

 

 

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