Roast Chicken and Crispy Potatoes

So this dinner might take a couple of hours. But totally worth it. These crispy potatoes are OVEN BAKED and you are going to want to make them over and over again. I know I will, and I do. The roast chicken is so perfect. And crisp.
I used Emeril's Recipe for the perfect roast chicken. Listen to him. Do what he says. He's magical. Also I say, start the bird, first and foremost. It's takes the longest to cook.

And you already know how to make my green beans. So now onto the Crispy Oven Baked Potatoes!

Did you know that the type of potato matters? Russet (the big brown ones) are great for baking, but suck at boiling. they will fall apart. Red are awesome for boiling and they will hold shape pretty well. But the best potato for what we are doing right here? Yellow. Gold. Whatever you wanna call it. They are versatile. You can boil em, you can bake em. And that is what we are doing tonight.

Crispy Oven Baked Potatoes

5-10 yukon gold potatoes (or as many as you want to eat!)
Olive Oil
Salt, Pepper, your preferred seasonings

Preheat the oven to 500°.

Scrub your potatoes clean and cut them into bite sized pieces. Place them in a large pot of salted water. Bring this to a boil over high heat and then reduce the heat to a simmer. Cook 4-5 minutes, just until the edges are softened but is still hard in the middle.

Drain the potatoes and put them in a large bowl. Drizzle the potatoes with the olive oil and sprinkle them with your seasonings. Cover the bowl with a large plate or a pot lid and shake vigorously to roughen up the potatoes.

Spread the potatoes in a single layer over a baking sheet. Bake for 35-40 minutes, flipping the potatoes every 15 minutes until they’re brown and crispy.


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