These oven roasted potatoes have a perfectly browned, crispy outside and a creamy interior, making this foolproof recipe a must-have in every cook’s arsenal. They pair seamlessly with almost any meat or vegetable main, from Brown Butter-Basted Steak to Slow-Roasted Char with Fennel Salad. And there’s a good chance you already have everything you need in your kitchen to make them.
The genius steam-then-roast method is what produces perfect spuds every time. Opt for medium-small Yukon Golds (about 2" wide), which are neither too starchy nor too waxy.
If you prefer roasted sweet potatoes, this recipe has you covered, and if you’re looking for a perfectly executed baked potato, head this way. Find even more ways to cook all kinds of potatoes over here.
Editor’s note: This recipe was originally published October 9, 2017.
What you’ll need
Measuring Cups
$28 At Bon Appétit Market
Chef's Knife
$34.53 At Amazon
Cutting Board
$10 At IKEA
Rimmed Baking Sheet
$32 At Amazon
Glass Measuring Cup
$26 At Amazon
Heavy-Duty Aluminum Foil
$12 At Target
Tongs
$21 At Amazon
Flexible Metal Spatula
$9.99 At Amazon
Recipe information
Yield
4 servings
Ingredients
2
¼
Need to make a substitution?
Preparation
Step 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.
Step 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).
Step 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.
Step 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.
Step 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.
Step 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.
Step 7
Roast potatoes until tops are golden, bottoms are deeply browned and crisp, and oil around edges is sizzling and, 20–25 minutes.
Step 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.