Super Crispy Roasted Potatoes with Shallot-Rosemary Yogurt
People laugh when I tell them that my husband is a better (way better!) cook than me in certain areas. After all, we spent thousands of dollars on MY culinary education, while he remained at his engineering job.
But there’s certain things, like all forms of breakfast cookery and pizza, where I just let him take the reins. He’s got a real knack for it, so I’ll just relax and come to terms with my sub-par skills in those areas.
Another thing he’s really great at? Roasted potatoes. He has the patience to cook them long enough (and NOT stir them) so that they’ll get all brown and crispy.
Whereas I lose patience after 20 minutes and stir them way too often. Then get all bummed when they turn out mushy and bland.
When I saw a technique in Bon Appetit that called for roasting small potatoes on a rack set inside a larger baking pan, I knew I needed to give it a try (and maybe beat Jeff at the roasted potatoes game).
Roasting the potatoes on a rack (the kind you would normally use to cool cookies) allows the hot air to circulate all around the potatoes, ensuring that they’ll get crispy on all sides.
Sure, you still have to have 40 minutes of patience. But the end result is totally worth it – they’re super crispy on the outside while remaining nice and soft on the inside.
Truly, the best crispy roasted potatoes I’ve ever made.
In order to make sure that I REALLY beat Jeff at roasted potatoes (I mean, I’m not at all competitive about it or anything), I made a dipping sauce.
Because, is there a single food on earth that doesn’t benefit from a dipping sauce? The answer to that question is NO.
I simply stirred minced shallot and chopped rosemary into Greek yogurt made with milk produced by members of the United Dairy Industry of Michigan.
I chose yogurt because enjoying dairy foods as part of a healthy diet is associated with all kinds of health bonuses, including a reduced risk of heart disease, type 2 diabetes, and high blood pressure.
For the Potatoes:
- 1-1/2 pound baby Yukon gold potatoes, halved lengthwise
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
For the Shallot-Rosemary Yogurt:
- 3/4 cup Greek yogurt
- 1 tablespoon minced shallot
- 1/2 teaspoon finely chopped fresh rosemary
- Make the Potatoes: Preheat oven to 400 degrees F. Place a wire rack inside a rimmed baking pan. In large bowl, toss potatoes, oil, salt and pepper until well combined. Spread potatoes on rack, cut side up.
- Transfer to oven and bake 40 to 45 minutes or until potatoes are very crisp on the outside and tender on the inside, turning once (so that cut sides of potatoes face down) halfway through.
- Make the Shallot-Rosemary Yogurt: In small bowl, stir together yogurt, shallot and rosemary. Serve potatoes with yogurt.