These classic oven-roasted potatoes are briefly parboiled, then roasted at high heat in butter and oil until beautifully golden and crisp on the outside while remaining tender inside. The potatoes can be prepared through the parboiling step ahead of time, making them especially convenient for entertaining.
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| French Style Potatoes |
Servings: 8
Prep Time: About 25 minutes
Cook Time: 50–60 minutes
Ingredients:
- 4 pounds White Rose potatoes
- Boiling salted water
- 3 tablespoons butter or margarine
- 3 tablespoons vegetable oil
- 1¼ teaspoons salt
- 2 tablespoons chopped fresh parsley, optional
Instructions:
- Peel the potatoes and slice them in half lengthwise.
- Cut into approximately 1-inch pieces. Trim a thin strip from the sharp corners of each piece so the edges are slightly rounded.
- As the potatoes are cut and trimmed, place them in a bowl of cold water to prevent discoloration.
- Drain the potatoes. Place in a large saucepan and cover with boiling salted water. Cook for 5 minutes, then drain well.
- At this point, the potatoes may be held at room temperature for several hours or covered and refrigerated overnight.
- When ready to roast, preheat oven to 475°F.
- Place the butter and vegetable oil in a 13 × 9-inch baking dish. Place the dish in the oven just until the butter has melted and the mixture is hot.
- Carefully add the potatoes and salt. Toss gently until the potatoes are thoroughly coated with the butter and oil.
- Roast for 50 minutes to 1 hour, stirring occasionally so the potatoes brown evenly.
- When the potatoes are crisp and golden brown, transfer them to a serving platter.
- Sprinkle with chopped parsley, if desired, and serve hot.
Tip: The make-ahead step is particularly useful for a dinner party: parboil and drain the potatoes earlier in the day—or refrigerate them overnight—then roast them shortly before serving. The very hot 475°F oven helps develop the crisp, deeply browned exterior.
Source: Family Recipe