Money doesn’t buy happiness. Or… so they say. Money can, however, buy you the ingredients to make these Million Dollar Spuds, and let’s just say, we can’t stop smiling after a meal when they’ve been included. They’re just so rich in flavor! What’s not to be cheerful about after you’ve tasted tender potatoes doused in some herby, garlicky goodness?! We can’t think of a single bad thing about that situation. So, these Million Dollar Spuds are proof the jingle in your pocketbook can help bring you a big dose of joy to your heart!
Ingredients
- 2 quarts water
- kosher salt, to taste
- 1/2 teaspoon baking soda
- 4 pounds russet or Yukon Gold potatoes, peeled and cut into quarters, sixths or eighths depending on size
- 5 tablespoons extra-virgin olive oil
- fresh rosemary leaves, to taste, finely chopped, plus more, whole sprigs, to taste, for garnish
- 3 medium cloves garlic, minced
- freshly ground black pepper, to taste
- fresh parsley leaves, to taste, minced
Directions
Step 1 –Adjust an oven rack to the center position and preheat the oven to 450 degrees F.
Step 2 –In a large pot over high heat, add the water and bring to a boil.
Step 3 –Add the salt, the baking soda, and the potatoes to the boiling water and stir to combine. Return to a boil.
Step 4 –Reduce the heat to a simmer and cook the potatoes until a knife inserted into the potatoes meets little resistance, about 10 minutes.
Step 5 –In a small saucepan over medium heat, combine the olive oil, the chopped rosemary leaves, the garlic and cook, stirring and shaking pan constantly, until the garlic just begins to turn golden, about 3 minutes.
Step 6 –Immediately strain the oil mixture through a fine-mesh strainer set in a large bowl. Reserve the garlic mixture separately.
Step 7 –Carefully drain the cooked potatoes and let them rest in the pot to allow the excess moisture to evaporate, about 30 seconds.
Step 8 –Pour the cooked potatoes into the oil mixture and season with the salt and the pepper.
Step 9 –Toss the potatoes to coat, shaking the bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
Step 10 –Transfer the potatoes to a large rimmed baking sheet and separate them so that they are evenly spread out.
Step 11 –Roast the potatoes, without stirring, for 20 minutes.
Step 12 –Use a thin, flexible, metal spatula to release any of the potatoes stuck to the baking sheet.
Step 13 –Shake the baking sheet and flip the potatoes. Roast, turning and shaking occasionally, until they are deep brown in color and crisp all over, about 30-40 minutes.
Step 14 –Pour the roasted potatoes into a large bowl and add the reserved garlic mixture and the minced parsley. Toss to coat and season with the salt and pepper.
Step 15 –Serve the potatoes immediately, garnished with the extra rosemary sprigs.
