Umm did I mention that we had a third form of carb in that pecan-chicken meal, in addition to the muffins and the bread? And that the third form was cooked in butter? Food pyramid, I will crush you!!! Sidenote: this was also the second time that night that we browned butter. The practice didn’t do much for Chris’s later efforts to adapt browning to the microwave. Not a good idea, peeps.
If I recall correctly, these particular potatoes came out tasting almost exactly like french fries—more so than the two or three other varieties of Cook’s Country/Illustrated crispy-roasted-potatoes we’ve tried so far. Which is odd, considering that I’m about 99% sure that restaurants don’t cook french fries in butter. But hey, you know what? How can you go wrong with an ingredient list like that?
7 tablespoons unsalted butter, cut into 7 pieces
3 lb. Yukon Gold potatoes, peeled and sliced 1/2-inch thick
4 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
1. Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees. Line second rimmed baking sheet with paper towels; set aside. Melt butter in small saucepan over medium-low heat. Cook, stirring constantly, until butter is nutty brown, about 5 minutes; set aside.
2. Bring potatoes to boil in large pot over high heat with 3 teaspoons salt and enough water to cover by 1 inch. Reduce heat to medium and simmer until potatoes are nearly tender, about 5 minutes. Drain potatoes and transfer to paper towel-lined baking sheet. Dry potatoes with additional paper towels.
3. Discard paper towels and spread potatoes in single layer. Drizzle browned butter over hot potatoes and sprinkle with remaining salt and pepper. Let sit until butter is absorbed, 10 to 15 minutes, flipping once. Remove hot baking sheet from oven and brush with oil. Arrange potatoes on hot baking sheet in single layer. Bake, flipping halfway through cooking, until crisp and golden brown, about 40 minutes. Serve.
Source: Cook’s Country