Perfectly Roasted Potatoes

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Perfectly Roasted Potatoes

Perfectly Roasted Potatoes
Perfectly Roasted Potatoes

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Serves 4
Perfectly Roasted Potatoes are so simple and versatile. This genius steam-then-roast method produces perfect potatoes every time. Starting with medium-small Yukon Golds means you’ll have the ideal proportion of browned, crispy outside to creamy interior.

Serve these Perfectly Roasted Potatoes with Vinegar-Braised Chicken and Onions, Balsamic Chicken with Mushrooms or Braised Herbed Chicken.

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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 2 pounds medium Yukon Gold potatoes (about 2 inches in diameter)
  2. ¼ cup extra-virgin olive oil
  3. Kosher salt, freshly ground pepper
Instructions
  1. Place a rack in lowest position in oven and preheat to 425°. Halve 2 lb. Yukon Gold potatoes crosswise.
  2. Arrange potatoes, cut side down, on a rimmed baking sheet, spacing evenly apart. Pour in 1½–2 cups water (it needs to cover baking sheet in a thin layer).
  3. Cover baking sheet with a double layer of foil, crimping sides very tightly to seal well. Doing this will trap in steam and prevent water from dribbling out if you tip the sheet.
  4. Bake potatoes until a fork or skewer slides easily through potatoes, 25–30 minutes. The foil will be puffed, but poke through and feel around for a potato to test. Try testing a couple to gauge doneness.
  5. Let potatoes cool about 5 minutes. Crank up oven temperature to 500° (or as high as your oven goes). Use tongs to lift up foil at 1 corner, peeling it back only about 1". Tip open corner into the sink and pour off water.
  6. Remove foil and drizzle ¼ cup oil over potatoes; season generously with salt and pepper. Let potatoes cool to the point you can handle them, then toss with your hands to coat completely. Arrange cut side down again.
  7. Roast potatoes until tops are golden, bottoms are deeply browned and crisp, and oil around edges is sizzling and, 20–25 minutes.
  8. Let potatoes cool slightly, then use a spatula to unstick them from baking sheet.
Adapted from Bon Appetit
Adapted from Bon Appetit
Going My Wayz https://www.goingmywayz.com/

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