Tuscan Roast Potatoes
Tuscan roast potatoes are a herb-heavy side dish that pairs two kinds of potato in one pan. Russets turn fluffy inside while redskins hold their shape, so the cubes vary in texture. The potatoes are boiled for 10 minutes, shocked in ice water and chilled for an hour before roasting, which dries the surface for a firmer exterior. Five dried herbs and plenty of olive oil do the seasoning. Serve them with grilled steak or roast chicken.
Instructions
Bring a large pot of water to a boil. Add the potato cubes and cook them for 10 minutes, then move them straight into a bowl of ice water to stop the cooking.
Drain the potatoes well and refrigerate them for 1 hour so the surface dries and firms up.
In a large bowl, stir together the salt, pepper, olive oil and all of the dried herbs. Add the chilled potatoes and toss until every cube is coated.
Spread the potatoes in a single even layer on your largest baking pan so they roast rather than steam. Roast at 450°F (230°C) for 20 minutes, stirring halfway through.
Serve the potatoes warm.
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