Super Crispy Roasted Potatoes

I realize this favorite isn’t homegrown, harvested, highbrow, organic, or local. I’m not even sure I can say something as clever as canned at the peak of freshness. But when you are craving crispy crunchy roasted potatoes without time
to par boil and pre-roast, these are just the trick.

Crispy Crunchy Roasted Potatoes

canned whole potatoes–drained
olive oil
salt
pepper

Preheat the oven to 450F. Dry the potatoes thoroughly. Using a fork, score each potato with nice deep ridges. The potato may fall apart in your hands…no problem. Toss the potatoes into a oven safe casserole dish. Take the fork and gently smash the potatoes…not to pulverize, but to open them up a bit, but so that they still remain in one piece. The idea here is to create as many scraggly surfaces as possible…that is what gives you the crunchy bits. Drizzle olive oil over the top…be generous, but don’t let them swim in it. Use enough oil so that each potato has a light coating. Mix them up with your hands to ensure proper coverage. Generously sprinkle with freshly ground black pepper and kosher or sea salt. Roast, uncovered for 45min to 1 hour. Check on them periodically and scrape from the bottom to prevent sticking (maybe a couple of times during the hour).

*these potatoes have been canned in water, so they will retain moisture for quite a long time. even when the outsides are good and crispy, you will still get a creamy interior.

**these are also really yummy with some herbs tossed in…rosemary is classic, but i love thyme with few sprinklings of lemon zest.

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