This genius steam-then-roast method produces perfect potatoes every time. Starting with medium-small Yukon Golds (about 2" long) means you’ll have the ideal proportion of browned, crispy outside to creamy interior.
Place a rack in lowest position in oven and preheat to 425°. Halve 2 lb. Yukon Gold potatoes crosswise.
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).
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.
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.
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.
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.
Roast potatoes until tops are golden, bottoms are deeply browned and crisp, and oil around edges is sizzling and, 20–25 minutes.
Let potatoes cool slightly, then use a spatula to unstick them from baking sheet.
Perfectly Roasted Potatoes
Reviews SectionThe best potato I’ve ever put in my mouth! Wow!!!!!!AnonymousNashville 06/25/20Will be making all potatoes using this method. I even effed up and drizzled olive oil on them before steaming. Still worked.AnonymousOlympia , WA06/20/20These are amazing. Best way to roast potatoes. I sprinkle salt, pepper, garlic powder and Italian seasoning. There will be no left overs.I was tripping on mushrooms the first time that I made these during quarantine. I somehow followed the recipe to the letter and these came out sublime. Like, jaw on the floor levels of good. I've made them a couple of times since and they are always a winning side.In a few words: An extremely easy method with outstanding results! I diced my potatoes, used chicken broth instead of water (per Julie Everett's suggestion), and steamed them for about 20 minutes. I then used rosemary and garlic powder in addition to the olive oil, salt, and pepper, and let those bake for 25 minutes. I am SO incredibly impressed and delighted by the results, and I will DEFINITELY be utilizing this method whenever I possibly can moving forward!talmillercalifornia04/01/20Great potato recipe! Made them to go with the Steak with Easy Pan Sauce, and the sauce was a perfect pairing with the potatoes.AnonymousGreenville, SC01/10/20These turn out perfectly every time. We love them. So crispy and creamy. Planning to make for my in-laws over the holidays.AnonymousLos Angeles10/10/19There is an easier way. Just cut the potatoes in half, place flat-sides down in a pan, and add water until potatoes are covered. Add rosemary, thyme and about 75gr of butter. And then just turn it on and wait. When the water is gone, they're boiled and then the butter fries them. So easy and tastes great.ReneKolmosDenmark10/05/19These are absolutely wonderful. I've been using what ever small-ish potatoes from the farmers market and they all come out perfect. I will need to figure out a way to do larger batches evenly.scargosunOreland, PA10/01/19If you cut potatoes into chips or fries, you can do the same but lower the times, depending upon thickness.These potatoes are AMAZING. My little brother, who is the pickiest eater I've met, refuses to eat potatoes outside of french fry form, EXCEPT THESE. It's a miracle. Make sure you toss them well with the oil; I didn't wait long enough and they were too hot to fully coat, and some of them stuck to the pan. Still amazing!AnonymousColumbia, SC08/19/19This recipe was amazing using Yukon Gold. Has anyone tried to use Sweet Potatoes Instead?AnonymousRoswell, GA. 08/21/18Has anyone tried making these and then re-crisping them in the oven? Would love to make these for a cocktail party with some garlic aioli as a sort of low-effort patatas bravas, but I'm hesitant to try to go from start to finish on these as my guests start to arrive. What do you think? Thanks in advance for any ideas or feedback!i_heart_oaktownOakland, CA11/27/17Would I ever make this recipe again?? Yes, yes and yes!! I use chicken broth instead of water when serving poultry and you can use beef broth if making a Roast! They literally come out perfect everytime!!julie everettNew York11/17/17To say these are good is an understatement. They are great. I used just enough water to cover the bottom of the pan, baked for 25 minutes, then roasted for about 20. They could have been crispier so I will do a bit longer next time.Great recipe. I cheat if I'm low on time by steaming in the microwave first.Technique is definitely a keeper. Used fingerlings, rather than Yukon Gold (special at the market), used 1 cut of water and had to do the steaming for another 10 minutes to get the right "fork feel". After the high temp roasting, they just flew off the pan. Really wonderful recipe. Thank you!AnonymousSan Jose CA10/26/17These are really amazing!!! Make sure the foil is on nice and tight!So good, you need to make these!mtchristineBillings, MT10/17/17Oh MAN! Couldn't wait to try this as i am a sucker for any new potato recipe, and roasting is generally my favorite. Didn't want to wait until I could go pick up some Yukon Golds, so went ahead and used russets. UNBELIEVABLE! So worth the few extra steps. I always keep fresh ginger in my freezer so I can shave it on to my dishes. Shaved the ginger on, a touch of turmeric and a spot of sour cream...POTATO HEAVEN!Now to the store for some Yukons!katachristonRolla, Missouri10/17/17These are wonderful!!! I used chicken broth instead of water...even better.Johnnysgirl1Maine10/16/17I've made these potatoes twice now, because the first time they burned at 500 degrees - 25 minutes. The second time around, I increased the temp to 450 degrees - 20 minutes and turned out great.Another issue I had is the bottoms sticking to the pan on the first try. Second time around, I made sure the bottoms were completely covered and that helped. Eventually I'll get the hang of this recipe! LOL It's definitely worth going to the trouble of figuring it out for my 3000 ft. sea level location, which I think might have something to do with the temp issues.As an experiment, I canned the second batch of fully roasted potatoes with pot roast and roasted carrots. I was nervous they would turn out mushy, but they held up just like they'd been simmered all day in a crock pot. Fantastic! I loved that little bit of extra flavor from the roasting.karimalaKalispell, Montana10/15/17This recipe may fail at high altitude (above 5000 ft). Instead try this:Wash potatoes well and dry. Chop thickly and put into large mixing bowl with 1/4 cup Classico Olive Oil (not Virgin)Mix with sea salt and ground black pepperPour into glass baking dish (9" by 12")Bake at 375 for 45 minutes or until potatoes begin to turn brown around the edgesStir halfway through for more even bakingRemove from oven and allow to rest for 5 minutesServe with toppings such as sour cream, bacon bits, chives, shredded cheddar and hot sauce.senecawomanParker, Co 8013810/12/17Go to the grocery store right now. RIGHT NOW. Grab all of the yukon golds you can get your hands on and make these bad boys. They were perfectly crispy on the outside with a hint of coarse sea salt and cracked black pepper and then you bite in and a wave of creamy yukon gold will rush over you. You will not be able to stop snacking on these either. I made enough to pack away a few for a leftovers dinner night and they never made it to the tupperware.Take your time with this recipe, I was making prosciutto wrapped chicken along side these heavenly potatoes so I was unable to turn my oven to 500 degrees for the roasting stage. I had my oven at 450 and increased the time by 7 minutes to ensure I was getting a good crispy skin on each of them. Also, prepping for the steaming I did not use the full cup and a half of water. I just covered the pan in a thin layer of water which was less than a cup. I would also cut the 1/4 cup of olive oil to 2 or 3 tbsp so that there is less excess olive oil on the sheet. These will be a staple from now on in my kitchen.Jessica mitchellChicago, IL10/11/17
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