Side Dishesbonappetit4.9
Oven Roasted Potatoes
This genius method produces perfect oven-roasted potatoes every time. You’ll have a balance of browned, crispy, salty outside and creamy interior.
👥 4 Servings👤 Claire Saffitz📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●pan
- ●spatula
📝 Preparation Steps
1
Place a rack in lowest position in oven and preheat to 425°. Halve 2 lb. Yukon Gold potatoes crosswise. → Here's why yukon golds are our top choice for roasting.
medium Yukon Gold potatoes (about 2 inches in diameter)2 pounds
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. → That brown gunk you can never get off of your sheet pans? Here's the easy way to get rid of it.
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