- Source: Bon Appetit, December 2011
- 6 pounds small Yukon Gold potatoes (1 1/2″–2″- diameter), peeled
- 1 tablespoon kosher salt plus more
- 1/2 cup olive oil
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.
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.
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