Russets have a “flaky” texture due to the high starch and low moisture. It makes it good for absorbing milk and butter, perfect for mashing and baking. However, Yukon golds are the best of both worlds. They are starchy, waxy, they have a sweet flavour, and they hold up well in dry and wet heating conditions. Which are the conditions that we will be placing our potatoes in for this recipe.
This recipe is easy to make. It’s perfect to accompany your roasted meats. I made this recipe the same time I made my Perfect Roasted Carrot recipe. Both can be cooked at the same heat in the oven.
Crispy Roast Yukon Tots
1 kg Yukon Gold Potatoes 1 bulb garlic, cloves broken apart and smashed 1 bundle of fresh sage or rosemary or thyme Kosher Salt Freshly ground black pepper 3 tablespoons Olive Oil or Grapeseed Oil or try Duck Fat
Preheat your oven to 220°C/425°F.
Start boiling a large pot of salted water.
Meanwhile, cut the potatoes in quarters. Then break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the sage leaves from the woody stalks.
Put the potatoes into the boiling water on a high heat and bring back to the boil. Allow to boil for 9 minutes. Make sure not to overcook. The potatoes should be fork tender, but not too tender, meaning not mashed potato tender.
Drain in a colander and allow to steam dry.
Toss the potatoes in the colander a bit to fluff up the potatoes. When the potatoes bake all those fluffy bits will turn into lovely crispy bits
Add a few generous lugs of oil into the baking dish. Add the garlic and rosemary leaves.
Put the potatoes into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavours.
Make sure they are evenly spread into one layer – this is important, as you don’t want them steam.
Place them into the preheated oven for about 1 hour, or until golden and crispy. Serve immediately, with your protein and veggies. Try making this at the same time as making your roasted carrots.