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Burnished Potato Nuggets

4.3

(7)

Read Reviews Triangle
A serving platter of roasted chopped potatoes.
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

Behold, your new standard for roasted potatoes: puck-size oven fries with creamy insides and unimaginably crunchy exteriors that will make you swoon. The natural starches of the russets help turn the surfaces of the partially cooked potato orbs floury, and that scuffed-up exterior transforms into a crackling crust when it hits the hot fat. Seat yourself close to the serving bowl—these are going to go fast. Bonus: The fluffy insides are perfect for sopping up gravy.

Ingredients

8 servings

5 lb. russet potatoes, peeled, cut into 2" pieces
Kosher salt
1/2 cup extra-virgin olive oil
1/4 cup vegetable oil
8 garlic cloves, lightly crushed
2 long sprigs rosemary

  1. Step 1

    预热烤箱至425°F。地方potatoes in a large pot and pour in water to cover by 2". Season water generously with salt and bring to a simmer over medium-high heat. Reduce heat and simmer gently until potatoes are tender on the outside but still very firm in the center, 8–10 minutes.

    Step 2

    Pour off water in pot, holding potatoes back. Toss potatoes just enough to rough up their outsides and give them a floury starchy coating (do not toss so vigorously that they fall apart); season with salt.

    Step 3

    Meanwhile, combine both oils in a large roasting pan and heat in oven 10 minutes.

    Step 4

    Carefully remove pan from oven; add potatoes, turning each one to coat and moisten exterior. Return pan to oven and roast potatoes, turning every 10 minutes, for 30 minutes. Toss in garlic and rosemary and cook until potatoes are deep golden brown on most of their sides, 8–10 minutes. Using a slotted spoon, transfer potatoes to a platter and serve with roasted garlic and rosemary alongside.

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Reviews (7)

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  • I thought these were good, but my husband and daughter raved over them and my son ate nearly half of what I made (I made half the recipe). Not sure what another reviewer meant by not worth the trouble. They were no trouble at all, and I’m not even saying that relative to most epicurious recipes.

    • Lisa E

    • Seattle ish

    • 12/21/2022

  • These are simply called 'roast potatoes' in the UK, and are standard with roast meat and veggies on a Sunday. I'd personally roast for an hour turning once and you can leave the rosemary and garlic out if you prefer.

    • Mr Horwich

    • UK

    • 2/18/2021

  • These are good but not as good as I was expecting based on the description and picture. I had to cook it quite a bit longer than what the recipe says. I may still make it again though because you can’t really go wrong with potatoes.

    • lauren.miceli7105

    • 7/11/2019

  • I've made this three times. It really is worth the effort. That being said, I think it's a lot of effort to make eight servings. I've cut it down and made it for 2-4 and the potatoes really are fabulous.

    • Anonymous

    • Manhattan Beach, CA

    • 3/17/2019

  • Tasty, but not worth the trouble. PS Bon Appetit wouldn't let me review this--got into a loop that said to sign in, signed in successfully, went to the review box and it sent me back to sign in. If anyone at Epi or BA actually reads these reviews, perhaps they could fix this.

    • suzwil

    • AK, AZ

    • 1/12/2019

  • Great recipe! Potatoes get a great crispy outside.

    • Anonymous

    • 6/4/2023

  • I used thyme instead of rosemary but these were awesome!

    • Danielle

    • Tacoma, Wa

    • 2/20/2023

Tags Russet Potato Potato Root Vegetable Vegetable Garlic Side Lunch Dinner Dairy Free Nut Free Vegan Vegetarian Gluten Free 5 Ingredients or Fewer Roast Christmas Thanksgiving Bon Appétit

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