Crisp and easy potatoes from My Kitchen Year: 136 Recipes That Saved My Life (page 189) by Ruth Reichl

  • yellow-fleshed potatoes
  • olive oil

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pork roast

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jessica_e8w974 on March 29, 2026

    These potatoes come out perfectly crispy on the outside and soft on the inside. To save time use larger potatoes. Makes peeling easier.

  • kbrooks on December 31, 2024

    Perfectly crisp exterior and tender interior. To save time I skip peeling the potatoes.

  • Rutabaga on June 06, 2017

    These potatoes turned out just the way I like them - perfectly crisp and well seasoned, and so hard to stop eating. While it's a simple recipe, it does take a little time (especially when peeling many small potatoes), so I made it more weeknight-friendly by cooking the potatoes before work and tossing them with the oil and seasonings before putting them in the fridge for the day. At home in the evening, I only had to spread them on a sheet pan while oven preheated - easy!

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