El Gaucho Crispy Baby Potatoes

Tender baby Yukon Gold potatoes are seasoned with garlic, smoked paprika, oregano, and black pepper, then roasted at high heat until deeply golden and crispy. Finished with fresh lemon and parsley and served with a touch of chimichurri, they're a bright, savory, and perfectly crispy companion to grilled steak.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the potatoes in half—quarter any particularly large ones. I wouldn't leave them whole because we want lots of exposed surface area for browning.

Step 2

Here's the trick I'd use for really crispy potatoes: parboil them first.

Step 3

Put them in salted water, bring to a boil, and cook for about 7–9 minutes, just until the outside is beginning to soften but the centers aren't fully cooked. Drain them very well and let them steam-dry for about 5 minutes.

Step 4

Then give the colander a few good shakes. You're intentionally roughing up the softened surfaces slightly. Those ragged little potato edges become ridiculously crispy in the oven.

Step 5

Toss with the olive oil, salt, pepper, smoked paprika, oregano and garlic powder. I'd actually save the fresh garlic until later—at the temperature we're about to use, minced garlic can burn.

Step 6

Spread them cut-side down on a large sheet pan with plenty of room between them.

Step 7

Roast at 450°F for about 25–35 minutes, turning once toward the end if necessary. You're looking for deep golden-brown cut surfaces and crispy edges.

Step 8

During the final 5 minutes, toss in the fresh minced garlic so it roasts without burning.

Step 9

When they come out, immediately hit them with a squeeze of fresh lemon and chopped parsley.