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Rach serves these super-crispy oven-roasted potatoes as part of her steakhouse-inspired holiday meal, which is also great anytime! The menu includes Stuffed Beef Tenderloin with Blue Cheese and broiled BLT Tomatoes. She likes to offer a horseradish-Dijon dipping sauce alongside the potatoes, as well as a balsamic one, but you can make just one or none!
Pro Tip from Rach: If you're feeding more or fewer guests, adjust the recipe accordingly by figuring on one potato per person.
Ingredients
- 6 large russet potatoes with tight skins, scrub skin and pat dry
- About 6 tablespoons olive oil
- 1 tablespoon each granulated onion, granulated garlic, fine sea salt and fine ground black pepper
- Balsamic Dipper: 1 cup ketchup to ¼ cup aged thick balsamic vinegar
- Horseradish-Dijon Dipper: 1 cup sour cream, 1/3 cup Dijon mustard, 2 tablespoons prepared horseradish, ½ cup minced chives
Yield
Serves: 6 to 8
Preparation
Preheat oven to 400°F, with rack at center.
Heat some water in a tea kettle.
Cut potatoes in half lengthwise, then cut each halved potato into 5 thin wedges. Place in large bowl, cover with hot water and let stand 10 minutes to release starch. Drain and dry on kitchen towel, then return to large dry bowl.
Toss the potatoes with olive oil and seasonings to coat evenly.
Line a large baking sheet with foil and parchment and arrange the potatoes in even flat rows, cut-side down. Bake 30 minutes, flip to opposite cut-side down and return to oven 20 to 30 minutes more. Serve with dipper(s) of choice.