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Roasted Yukon potatoes
First steamed then roasted this technique works well with Yukon potatoes. It’s important they are all similar in size to ensure even cooking. This results in a nicely browned, crispy and creamy finish. The parsley, garlic and clarified butter makes this special dinner worthy. Roasted Yukon potatoes on Happensatthebean.com #happensatthebean
Place oven rack in lowest position and preheat to 425F. Cut potatoes in half.
Arrange potatoes, cut side down, on a baking sheet, spcaed out. Pour in 1½–2 cups water (a thin layer).
Cover baking sheet with a foil, crimping sides very tightly to seal well. We need to trap the steam.
Bake potatoes until a fork or knife slides easily through potatoes about 25–30 minutes. Test directly thru foil.
Let potatoes cool about 5 minutes. Crank up oven temperature to 500° Use tongs to lift up foil at a corner, peeling it back to open pour off water.
Remove foil and drizzle oil over potatoes; season generously with salt and pepper. Let potatoes cool and toss well. Arrange cut side down again.
Roast potatoes until tops are golden, bottoms are deeply browned and crisp, about 20–25 minutes.
Let potatoes cool slightly, then use a spatula to unstick them from baking sheet.
Optional: Place potatoes in a large bowl, add minced garlic and parsley. Add clarified butter and toss well.