Simple and delicious, this recipe is inspired by Jamie Oliver, who uses peeled white potatoes. I prefer whole, small, Yukon golds or yellow potatoes, my personal favorites, with the skin on. I think the skin adds an extra level of wonderful crunch.
The great thing about this recipe is that there’s not a lot of measuring going on. You add what you like, as much as you like, and the oven does the rest!
Pre-heat the oven to 350 degrees.
Start by boiling 1 1/2 lbs. of organic potatoes in salted water until they are a bit firmer than fork-tender. Drain them in a colander and set them aside for the moment.
Pour a couple of tablespoons of olive oil in a baking pan, along with a tablespoon of white wine vinegar. (Red wine vinegar works just as well.)
Pour the potatoes into the baking pan, season them with salt and pepper, and toss them all around, making sure they are coated with the oil.
No herbs go in at this point, because they will burn. They will go in after the first 30 minutes of cooking.
Place the pan in the oven and cook for 30 minutes.
Take the pan out of the oven and, using a potato masher, gently push down on the potatoes in the pan to flatten them a bit, breaking the skin.
Chop up a handful of fresh herbs (I like rosemary and thyme) and sprinkle the herbs all over the potatoes. Toss it all together (with a spatula, not your hands–it’s hot!)…and place the pan back in the oven for another 30 minutes, until the potatoes are an amazing, crispy, golden brown.
One last touch of finishing salt (I love Fleur de Sel) makes it perfect!
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