Rock ‘Em Sock ‘Em Roasted Potatoes

So, no, this recipe, from the barefoot contessa, is not called rock ’em sock ’em; but that is kinda the way you end up with creamy on the inside but nicely crispity on the otside roasted potatoes.

It is all, apparently, in the roughing up of the spuds, after they’ve been boiled but before they are roasted.

Add a bit of salted water, your fave steak seasoning, and some olive oil and I think we have a winner.

•Yukon Gold potatoes
•Steak seasoning
•Olive oil

Note: the contessa called for cutting up three pounds of potatoes. I opted to buy a bag of small one and cut them in half. Worked a treat for us.

Prepare your potatoes, then add them to a pan, cover with water by about one inch, then add salt, bring to a boil, and let them simmer for ten minutes.

Now comes the rock ’em sock ’em part…

drain the potatoes, then return to the pan and shake ’em for a bit.

This will bruise and slightly flatten the edges, allowing them to go all golden and crispity in the oven.

Heat your oven to 425º.

Toss the potatoes in olive oil – for my small bag, about one tablespoon was fine, then season with your fave steak seasoning.

Arrange in a single layer on a baking sheet and roast for 45 minutes, stirring them every 15 minutes or so.

Really nice, pretty simple, wicked tasty roasted potatoes.

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