Forked Oven-Roasted Potatoes

The original recipe for these was in Bon Appétit. I made a half-recipe, to serve 4, and those are the proportions I’m giving you below. I recommend using a baking dish as opposed to a baking sheet, because these potatoes tend to roll around on you, so the higher edges are a bonus. I also recommend adding tin foil, to facilitate clean-up The potatoes take a while to make, but are so worth it! They are crispy and crunchy on the outside, while being fluffy and creamy on the inside. I served them with lime-glazed chicken breasts. The Engineer loved the potatoes and said he was impressed that I had made potatoes and chicken interesting!

3 lbs small Yukon Gold potatoes (1 1/2"–2"-diameter), peeled
½ Tbsp kosher salt plus more
¼ cup olive oil

Preheat oven to 425 °F. 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 a large baking dish covered with tin foil; bake (to heat oil) for 5 minutes. Add potatoes; turn to coat. Season with salt. Roast, turning 3 times during cooking and occasionally basting with oil, until browned and tender, 60–70 minutes.