Recipe: Ruth Reichl's Crisp and Easy Potatoes (boiled, then roasted)

CRISP AND EASY POTATOES

3 pounds Yukon Gold potatoes (or any nice heirloom potato)
Salt
Olive oil
Ground black pepper
Garlic (optional)
Fresh rosemary or thyme (optional)

Generously salt a lot of water and bring it to a boil.

Peel the potatoes and cut them into cubes (about an inch on each side). Cook them in the boiling water until they are just starting to go soft, about 12 minutes. Drain them well and turn them into a large bowl.

While the potatoes are still hot, toss in generous lashings of olive oil, turn them about, taste them, and season with as much salt and pepper as you like. (You could, if you want, stir in some smashed garlic, crushed rosemary, or chopped thyme at this point. But I often like to leave them unadorned, so that the dominant experience is texture. The crisp exterior acts like a frame for the fluffy soft, yielding interior.) Spread them on a baking sheet.

Roast the potatoes in a preheated 400 degree F oven for about 40 minutes, stirring once halfway through, until the edges get crisp. You can turn the oven down when they're done and keep them in a 250 degree F oven for another half hour or so

Makes 6 to 8 servings
Used by permission to Recipelink.com from Random House
Adapted from source: My Kitchen Year by Ruth Reichl