My Mom could make the very best roasted potatoes, especially if cooking a pork roast. Here is another way, perhaps a little longer time-wise, but it is so worth it, you won’t mind.
- 2 lbs. Russet potatoes, peeled and cut into 1 1/2 inch cubes
- 1/4 cup each butter and olive oil
- 1 tsp. crushed fennel seeds
- pinch of salt
The big secret here is to boil them first just until fork tender. Drain well.
In a roasting pan, heat the oil and butter in a hot (425 degree) oven for about 3 minutes. Remove from oven.
CAREFULLY now-stand back and, with a slotted spoon, add the potatoes. Sprinkle with salt and fennel seeds, and stir to coat.
Put back in the oven and roast for about 50-55 minutes, making sure to turn the potatoes every 20 minutes. They are crispy on the outside and soft on the inside.