Shake Your Money Maker!
Yes, that is my messy, 1970’s drab chic kitchen. Notice the box of wine and my Goodwill microwave. That’s how I roll, y’all! I digress.
I like my martinis and my potatoes SHAKEN, not stirred.
I grew up with a New England family who served rich roasts like pot roast and roast chicken every Sunday and there were always roast potatoes with thick gravy on the plate. My Mom, her mother and her mother before her all made roast potatoes the same way: Peel, boil, roast. And they were delicious. But I add a step.
SHAKE, baby SHAKE! The potato slam displaces the starch, so the insides stay soft and the outside gets crispi-fied. (Sorry Mom, Grandma Ronnie and Great Grandma Nea, but mine are waaaaaay better!)
Here’s how to make them. Preheat oven to 400. Peel and slice Yukon gold potatoes lengthwise like this:
Peel then slice
Then toss them into a big pot of boiling water for exactly 5 minutes. You want them to get a little tender, but not soft enough to mash. I always put a timer on or my ADD brain will get distracted and I’ll overcook them. 5 minutes. That’s it! Drain immediately.
Drain your taters!
OK, the fun part is about to start. Are you ready? Put the taters BACK INTO THE POT WITH THE LID ON.
Hold onto the top and sides and shakebabyshakebabyshake!! Like the classic Cars song goes, Shake it up! You’re gonna make the taters a little messy– that’s the whole plan. Trust me. Do it for a solid 30 seconds. You’re making the best potatoes of your life and getting a bicep workout. Your welcome!
There should be little bits of tater all over your lid after the shake!
Now, drizzle some olive oil in the pan and stir to coat. I pour the shaken taters onto a greased wide rimmed cookie sheet and sprinkle with some Montreal Steak Seasoning. I love that stuff. Bake for 20-25 minutes and then turn over. Bake another 20-25 minutes until thoroughly crispi-fied.
They’ll look like this:
Shaken Taters, baked and ready to eat
Shaken Taters are good enough to serve alone. Warning: Carb coma may occur.
