CookingWithGeorgeAndFriends.com

Week 42 Recipe

BUTTER-ROASTED POTATOES

These potatoes are full of flavor and have a crispness around the edges with a softer center.

TOOLS • Cutting Board • Knife • Tongs • Potato Peeler • Paper Towels (not shown) • Large & small Saucepans • Colander • 2 large baking sheets with ½"   deep edges   INGREDIENTS • 3 lbs Yukon Gold potatoes, peeled and   sliced ½" thick • 7 tbsp butter • 4 1/4 tsp salt • ½ tsp pepper • 1 tbsp vegetable oil

PREPARATION: Adjust oven rack to middle position, place 1 rimmed baking sheet on rack and heat oven to 450 deg F. Line the other baking sheet with paper towels and set aside. Melt butter in small saucepan over medium-low heat. Cook, stirring constantly, until butter is nutty brown, about 5 minutes, set aside. Bring potatoes to boil in large pot over high heat with 3 tsp salt and enough water to cover by 1 inch. Reduce heat to medium and simmer until potatoes are nearly tender, about 5 minutes (do not overcook). Drain potatoes and transfer to paper towel lined baking sheet. Dry potatoes with additional paper towels. Discard paper towels and spread potatoes in single layer on baking sheet. Drizzle browned butter over hot potatoes and sprinkle with remaining salt & pepper. Let sit until butter is absorbed, appx 10 to 15 minutes, flipping once. Remove hot baking sheet from oven and brush with oil. Arrange potatoes on hot baking dish in single layer. Bake, flipping halfway through cooking until crisp and golden brown, about 40 minutes. HINTS: Be sure to use baking dish with deep edges. I used a cookie sheet with a small lip and ended up with melted butter all over my oven. Had to open the windows on a very brisk evening to clear the smoke!