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Butteryum food blog recipes

Super Crunchy Oven Roasted Potatoes!

Patricia Reitz

Potatoes are my favorite root vegetable and these oven roasted spuds rank right up at the top of the list!

I especially like to roast my potatoes along side the juiciest oven roasted chicken ever. There's just something about chicken fat that really makes them good!

Anyway, I peeled and cut up about 4 large Idaho baking potatoes, but you could use whatever potatoes you like. Sometimes I throw in a few carrots too, but not today.

Next I drizzled the potatoes with a little EVOO (extra virgin olive oil). Just enough to protect them from the oven heat and keep them from shriveling into dry little bricks. I threw in a few chunks of chopped onion too. The onion will burn when exposed to too much direct heat, so tuck them down under the potatoes. You can season with a little salt and pepper now, or do like me and forget until later. Oops.

After nearly 2 hours in a 350F oven, the chicken was done. The potatoes were technically done too, but they weren't as brown and crispy as I like them because they ended up swimming in a lot of pan juices, so I removed the chickens from the roasting pan, poured off the juices (reserve for stock or gravy), tossed the potatoes with some of the rendered chicken fat, seasoned with a bit of salt and pepper, then increase the oven temp to 450F and roasted the potatoes, uncovered, for another 10-15 minutes. Here's what they looked like when they were done.

So crispy and yummy! See those really dark bits? They're the most delicious caramelized onions imaginable. I really hope you try these sometime!