Roast potatoes have been my nemesis in the kitchen for quite a while now. It’s a bit embarrassing to be bested by such a simple recipe, but I’ve gone round after round with roast potatoes that are too crispy, or don’t get crisp at all, or become glued to the baking sheet. It’s been quite disappointing. The good news is through all of this trial and error, I think I’ve identified the perfect roast potato (at least for my palate) and I have finally figured out how to make it happen.

perfect roast potatoes technique:

Start by pre-heating the oven to 375F.

For this recipe you’ll be looking for low-starch/waxy potatoes such as red, Yukon gold, and fingerlings (which is what I used above). If you are shopping at the farmer’s market you may find your farmer offering heirloom varieties; as long as they are a member of the waxy family they will work well. When prepping the potatoes, keep the skin on. It’s loaded with both flavor and nutrients, and instead of peeling just give them a thorough bath using a scrub brush. After the potatoes are all cleaned up, dry them with a kitchen towel. This is a critical step because any remaining moisture will interfere with the cooking process.

Before I begin to slice the potatoes I like to set up my baking sheets; this way I can load the sliced potatoes onto the sheet and get them into the oven quickly (avoiding oxidation). I like to use a rimmed baking sheet because it exposes more of the potato to the air flow in the oven, creating more crispy potatoes. To help prevent the potatoes from sticking, I  line my baking sheets with parchment paper by first dabbing a few spots of olive oil on the baking sheet and then laying over the parchment paper, pressing down to ensure it stays put.

I like to slice the potatoes into bite-size portions. If you have smaller potatoes you can roast them whole, but I think that breaking the skin and exposing the interior allows for better caramelization and more flavor. Again, once you begin to slice the potatoes work quickly; as soon as the interior of potatoes are exposed to air they begin to oxidize and brown. As you slice the potatoes, throw them onto the prepped baking sheet.

After slicing the potatoes, season them with a generous pinch of sea salt and a few cranks of fresh ground pepper. This is the time to add herbs or other spices to boost the flavor. Rosemary is the classic choice, and it’s classic for a reason because it’s a perfect compliment (and will make your whole house smell lovely). Next, I drizzle a bit of extra-virgin olive oil, just enough to lightly coat the potatoes. I use my hands to mix the potatoes and integrate the seasoning and oil. Now they are ready to hit the oven.

The roasting temperature is where I veer off from most other recipes that generally call for a hot oven around 425F. I like to roast lower and slower, and then finish under the broiler to really crisp things up. I have found that by using lower heat, the potatoes cook more evenly and helps prevent sticking. The downside is that it takes a bit longer, usually around 1 hour. About four times throughout the cooking process I remove the sheet pan from the oven and use a spatula to stir them around. The potatoes are done when the insides are tender and the outside is crisp and browned. To finish the potatoes, fire up the broiler and place the sheet pan directly under the heat for 1-2 minutes; watch them carefully to prevent over-crisping (a.k.a. burning).

These roasted potatoes are delicious when served on their own, but for an indulgent little treat you can serve them alongside a creamy spread like blue cheese dressing. The picture below is a bit of a teaser for a blue cheese dressing recipe that will be posted on Friday - stay tuned!!

more roast potato recipes:

Smitten Kitchen: Mustard-Roasted Potatoes

Simply Recipes: Roasted New Potatoes with Onions & Truffle Oil

The Perfect Pantry: Crusty Roasted Potatoes

White on Rice Couple: Roasted Yukon Gold Potatoes or “Gold Coins”

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