TL/DR – Roasted Potatoes. Low maintenance! The requirements are fat, seasoning, room on the pan and high heat to achieve a perfect crispy-chewy balance and amazing flavor.
Through much trial and error, I have discovered certain requirements for achieving amazing roasted potatoes.
- Use small red potatoes (sometimes called new potatoes.)
- Cut them a more-or-less uniform size.
- Coat them in olive oil.
- Season them well, but not too much.
- Spread them out on the baking sheet so they have room to achieve crispy edges.
- Take an extra minute to place as many potato pieces as possible skin-side-down on the baking sheet.
- Roast them on a high heat – 450 degrees F – and don’t mess with them.
- Roast them long enough to be blistered, crispy and “singing” a high pitched tune.
If you want to nerd out on the science of heat in cooking, check out J. Kenji López-Alt’s piece here. I have learned so much from this guy!
These roasted potatoes are almost painfully easy; another easy potato recipe to try is Buttermilk Packet Potatoes.
Roasted Potatoes
April 7, 2020
: 6-8
: 7 min
: 33 min
: 40 min
: Easy
Ingredients
- 2 lb. red potatoes, cut into 1 inch pieces
- 3 T extra virgin olive oil
- 1 t kosher salt
- 1/2 t pepper
- 1/2 t garlic powder
- 1/2 t paprika
Directions
- Step 1 Preheat oven to 425 F
- Step 2 Place the potatoes on a sheet pan lined with foil.
- Step 3 Coat in the olive oil and seasonings.
- Step 4 Hand toss until completely covered in oil and seasonings.
- Step 5 Turn each piece skin-side-down on the pan and evenly space.
- Step 6 Roast for 30 – 35 minutes on the middle rack until the potatoes are visibly blistered but not burned and until they can be heard “singing” or “whining.”
