Fire-Roasted Yukon Potatoes
Our favorite restaurants don’t have fryers. Instead, they serve simple roasted potatoes, cooked in front of an open flame. These potatoes can be roasted in advance, and re-heated in a stone hearth oven for about 3 minutes just before service
- 2 lbs. yukon potatoes, cut into 1-in. thick wedges
- 1/4 cup extra virgin olive oil
- 1 Tbsp. Searing Seasonings
- 2 Tbsp. fresh parsley or rosemary, coarsely chopped
- Oven Temperature: 570-600° F
- Scrub, rinse, and slice the potatoes into wedges. Soak the wedges in a bowl of cool water for 10 minutes or more to remove the starch on the potatoes. Remove the wedges from the water and rinse.
- Drain the potatoes and let them air dry for 10 minutes, or dry the wedges with a towel. Oil does not adhere to water, so it is important that the wedges be completely dry.
- Place the wedges on a roasting pan (a 1/2 sheet pan works well) and roast the potatoes to the right or left of the flame in the raw landing zone. Roast the potatoes until they’re well browned, about 12-14 minutes, rotating the pan halfway through the cooking process.
- Remove the potatoes from the oven and garnish with chopped parsley or rosemary.