Seniard Creek cook Clarence Bratton’s method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within. This recipe first appeared in our October 2011 issue, along with Hunter Lewis’s article The Boys’ Club.
- 2 lb. small new potatoes, scrubbed clean, dried thoroughly with paper towels, and quartered lengthwise
- 2 tbsp. olive oil
- Kosher salt and freshly ground black pepper, to taste
- Heat oven to 425°. Place the potatoes on an aluminum foil–lined baking sheet, and toss with the oil. Season the potatoes generously with salt and pepper, and place them in the oven. Bake potatoes, tossing occasionally with tongs, until they are golden brown and crusty and can be easily pierced with the blade of a knife, about 20 to 25 minutes. Remove potatoes from the oven, and transfer them to a large serving bowl or platter. Season potatoes with more salt and pepper before serving.