Crusty Roasted Yellow Potatoes - Now With Extra Steps!

So, you know how I'm always saving you time and money by designing these video recipes with a minimum number of steps?

This time we're going the other way. I'm taking a perfectly good roasted potato recipe and adding another procedure.

The secret to these deliciously crusty potatoes is the pre-oven boiling in a salted and seasoned liquid. The potatoes not only absorb flavor and salt, but more importantly the surface of the potato cooks, which is what forms the great crunchy texture in the oven.

This is sort of the same idea behind the twice-fried French fries we featured in a video last year. By the way, it's very important to let the potatoes really dry well before coating with the oil. This will ensure a great crusty skin.

You can use this same technique, and flavor the cooking liquid any number of ways. If you like this recipe, you'll have lots of experimenting to do.

I hope you all have a fun Fourth of July planned! I'm almost done with the cured lemon quail recipe, so stay tuned for that soon. Have a safe and fabulous rest of the weekend, and as always, enjoy!

2 pounds new yellow potatoes
3 sprigs rosemary
3 cloves garlic, whole, peeled, bruised
2 bay leaves
2 tablespoon salt
2 tablespoon olive oil
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