Serves: 4
Inspired by Bon Appetit’s Burnished Potato Nuggets
INGREDIENTS
5 lb. russet potatoes, peeled, cut into 2" pieces
Kosher salt
1/4 teaspoon saffron threads, bloomed in 2 tbsp warm water
½ cup extra-virgin olive oil
¼ cup vegetable oil
8 garlic cloves, lightly crushed
2 long sprigs rosemary
Lemon and parsley to serve (optional)
WHAT TO DO
1. Preheat oven to 425°. Place potatoes in a large pot and pour in water to cover by 2". Add 2 five-finger pinches of salt and bring to a simmer over medium-high heat. Reduce heat and simmer gently until potatoes are tender on the outside but still very firm in the center, 10ish minutes.
2. Drain potatoes super well and let the pot sit on the stove for a few minutes so potatoes dry up a bit. Then jumble potatoes around the pot to rough them up until they get a starchy coating on the outside (this takes some effort, great arm workout).
3. Add saffron water to pot and shake potatoes around some more to coat. Season with salt.
4. Meanwhile, combine both oils in a large roasting pan and heat in oven for 5 minutes (careful removing, it can sputter).
5. Remove pan from oven; add potatoes, coating each one in oil. Make sure they're in a single layer and spread out. Return pan to oven and roast potatoes, turning every 10 minutes, for 30 minutes.
6. After 30 minutes, add and toss garlic and rosemary in the pan and cook until potatoes are deep golden brown, around 10 minutes (keep close watch). Using a slotted spoon, transfer potatoes, garlic, and rosemary to a plate and serve with a squeeze of lemon and sprinkle of parsley.