Roasted Potatoes with Sea Salt and Peppercorn Medley
Tender-crisp potatoes, slick with olive oil, crunchy from salt, and scented with a floral and robust blend of four different peppercorns. These are the best roasted ‘taters on earth. And I named the entire ingredient list, so you can whip these up with ease – in about 30 minutes.
Just a few simple ingredients for swanky spuds. I love how crunchy salt and colorful pepper changes the game completely. If you’re a fan of roasted potatoes, you need to try this version. We gobbled up every last morsel of potato, crystal of salt, and fleck of pepper.
What is peppercorn medley? Peppercorn medley (sometimes sold as peppercorn melange) is a blend of four peppercorns – black, white, pink, and green. If you haven’t tried it, you need to. It’s like black pepper elevated – you can detect the distinct spicy heat of black pepper, but it’s enhanced with earthy white peppercorns, fruity green peppercorns, and slightly sweet pink peppercorns. Look for peppercorn medley in the spice aisle next to the regular black pepper.
Why should you use sea salt? The flavor of sea salt is crisp and pure, and the evaporated ocean crystals add a delightful crunch to every bite. If you don’t have sea salt, use any coarse or flaked salt you have. Including Himalayan pink salt.
Soak your potatoes for the best spuds ever: Do you soak cut potatoes before cooking them? You should – soaking potatoes in water releases some of the starch – which allows the spuds to absorb moisture. This trick guarantees a crisp exterior and tender interior every time. I soak my potatoes before every single recipe. To soak the potatoes, place the cut pieces in cold water for 30 minutes (or hot water for 10 minutes); then drain, pat dry, and proceed with the recipe as instructed.
Roasted Sea Salt Potatoes with Peppercorn Medley
Ingredients
- 1 pound small red or gold potatoes, halved or quartered
- 2 tablespoons olive oil
- Sea salt
- Peppercorn medley, a blend of black, white, pink and green peppercorns
- Chopped fresh chives or parsley for serving, optional
Equipment
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
- If you have the time, soak the cut potatoes in cold water for 30 minutes or hot water for 10 minutes (this ensures a crisp exterior and tender interior). Drain, pat dry, and transfer to a large bowl.
- Add the olive oil and toss to coat. Add 1 teaspoon of ground sea salt and 1/2 teaspoon ground peppercorn medley and toss to coat.
- Roast for 25 to 30 minutes, until the potatoes are golden brown and tender.
- Top with whole sea salt crystals, more ground peppercorn medley (if desired) and chopped chives or parsley (if using) and serve.