Farmhouse Roasted Potatoes

By cindygwest

The secret to extra-crispy potatoes is giving them elbow room in the pan and coating with oil twice - before and during roasting.

Ingredients

• 4 pounds red-skinned potatoes
• 1/2 cup extra virgin olive oil
• 1 t. coarse sea salt
• 1/4 t. black pepper
• 2 - 3 t. fennel seeds, crushed
• 2 - 3 t. dried basil, crushed
• 1 - 2 t. oregano, crushed
• 2 large cloves garlic, minced
• 3 - 4 ounces pancetta or bacon, cut into 1/4 inch pieces

Preparation

Step 1

1. Place a large shallow roasting pan in 425 oven to heat. Scrub potatoes, cutting away and eyes and bruised areas. Do not peel. In 6-quart pot, cover potatoes with cold water Bring to boiling, reduce heat. Simmer, covered, 8 minutes. Drain; rinse with cold water until cool. Drain; cut into quarters.
2. Transfer potatoes to very large bowl. Drizzle with 3 T. olive oil. Sprinkle with salt and pepper; toss to coat. Transfer to hot pan. Roast, uncovered, in 425 oven 45 minutes, turning occasionally to brown evenly. Drizzle with another 2 T. olive oil, turning to coat. Roast, uncovered, for another 45 minutes, occasionally turning.
3. Remove from oven. Drizzle potatoes with remaining 3 T. olive oil. Sprinkle with fennel seeds, basil, oregano, and garlic. If you like, add bacon and toss gently to coat.
4. Roast the potatoes, uncovered, about 30 minutes, or until potatoes are golden and crusty. Season with additional salt and pepper. Serve hot with browned bits from pan. If you like, hold potatoes in a 200 degree oven for up to 30 minutes. Or roast several hours ahead, then hold at room temperature and heat for 15 minutes at 400 degrees.