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Forked Oven-Roasted Potatoes

Forked Oven-Roasted Potatoes

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  • 6 pounds small Yukon Gold potatoes (1 1/2'–2'-diameter), peeled
  • 1 tablespoon kosher salt plus more

Recipe Preparation

  • Preheat oven to 425°. Working in 2 batches, cook potatoes in a large pot of boiling salted water for 3 minutes. Using a slotted spoon, transfer potatoes to a rimmed baking sheet. When cool enough to handle, firmly scrape the tines of a fork up and down potatoes, creating a rough, grooved surface.

  • Pour oil onto another rimmed baking sheet; bake (to heat oil) for 5 minutes. Add potatoes; turn to coat. Season with 1 tablespoon salt. Roast, turning 3 times during cooking and occasionally basting with oil, until browned and tender, 60–70 minutes.

Recipe by Victoria Granof,Photos by Christopher Baker

Nutritional Content

6 servings, 1 serving contains: Calories (kcal) 505.6 %Calories from Fat 33.9 Fat (g) 19.1 Saturated Fat (g) 2.7 Cholesterol (mg) 0 Carbohydrates (g) 78.1 Dietary Fiber (g) 7.0 Total Sugars (g) 3.4 Net Carbs (g) 71.1 Protein (g) 7.3 Sodium (mg) 790.7Reviews Section

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