How To Make Perfect Roasted Potatoes

There are a few tricks to making perfect roasted potatoes. I’m sharing them all today. You won’t believe how much better your potatoes can be!

How to easily make perfectly roasted potatoes - Get the step by step directions at cookthestory.com

Once upon a time I used to make roasted potatoes by putting oil in a cake pan, adding cut up potatoes, salt and pepper and then roasting until brown outside and cooked through. Then I met my British husband and he (and his dad) gave me a schooling on the art of roasting potatoes.

To make them soft and fluffy on the inside but brown and crunchy on the outside there are three things you need to do.

  1. You need to pre-boil the potatoes. This is what gives that super-soft inside.
  2. Once you drain them bash them around a bit. This gives you lots of little bits on the outside of each potato and it’s those bits that brown up so nicely.
  3. Heat the oil in the pan before you add the potatoes. This way the potatoes start browning as soon as they hit the pan instead of soaking up oil and not browning for the first while.

With those three things, you’re on your way to amazing roasted potatoes. You need to add some salt and pepper. But other than that, you’re good to go. If you want more detailed instructions though, I’ve got them here for you. There’s a printable version down at the bottom too.

Here we go. How to Roast Potatoes Perfectly:

Get out your potatoes and wash them. Use a waxy potato like Yukon gold. You want one medium potato per person, or about 1/3 of a pound per person.

Washing potatoes to make perfectly roasted potatoes

Cut smaller potatoes in half and then in half again.

Cutting potatoes

Cut larger one in half and then each half into 4-6 pieces.

Cutting potatoes for roasted potatoes recipe

Put potatoes in a pot that is just bigger than what they need. You don’t want it too small since that’s hard to stir them in. And not too big since that will increase cooking time. Add salt.

Salting potatoes before they are cooked and then oven roasted

And add enough water just to cover the potatoes.

How to make roasted potatoes - add potatoes to hot water to cook them

Partially cover the pot and put it over high heat until it reaches a simmer. Don’t go far away since potatoes have a tendency to boil over and make a big mess.

Cooking potatoes for roasted potatoes recipe

When it reaches a simmer, uncover the pot. Preheat the oven to 450ºF.

Bringing potatoes to a simmer to make roasted potatoes

Simmer until potatoes are fork-tender, 8-10 minutes.

cooking potatoes to make roasted potatoes

Drain potatoes.

Draining potatoes to make roasted potatoes

Put the potatoes back into the pot you cooked them in.

Making roasted potatoes - returning potatoes to pan

Put a nice layer of oil into a rimmed pan that is big enough to fit the potatoes in a single layer. Put the pan into the preheated oven until the oil is smoking hot, 5 minutes does the trick.

Making roasted potatoes - adding oil to the pan

While the oil heats, put the lid on the potato pot and give the pot one good shake.

Shaking a pot of roasted potatoes

 

That shake breaks up the edges of the potatoes a bit making them brown better (because tiny bits and edges brown more than flat smooth pieces).

How to make roasted potatoes delicious

Take the pan of oil out of the oven and add the potatoes. Give them a stir to coat them in oil.

Adding potatoes to a hot pan to make roasted potatoes

Add coarse salt. I use kosher salt here.

Adding salt to roasted potatoes

And add coarse black pepper too.

seasoning roasted potatoes with pepper

Put them in the oven until undersides are well-browned, about 30 minutes.

Making roasted potatoes perfectly every time

Use tongs to flip potatoes so that an unbrowned side of each potato is in contact with the pan.

flipping roasted potatoes to assure even browning

Return to the oven until new undersides are brown, about 15 minutes. Line a large plate with kitchen towel and transfer the potatoes onto it. This is to blot off any excess oil. You  can shimmy the plate around a bit so that the potatoes get blotted on all sides. Add a bit of kosher salt at this point.

How to make roasted potatoes

Serve.

How to make perfectly roasted potatoes

Soft and fluffy, crunchy, golden roasted potato bliss!

Ingredients:

  • 2 lbs. Yukon gold potatoes
  • 1 tsp. table salt
  • 1/4 cup vegetable or grapeseed oil
  • 1 tsp. kosher salt, divided
  • 1/4 tsp. coarse black pepper

Directions:

  1. Get out your potatoes and wash them. Use a waxy potato like Yukon gold. You want one medium potato per person, or about 1/3 of a pound per person. Cut smaller potatoes in half and then in half again. Cut larger one in half and then each half into 4-6 pieces.
  2. Put potatoes in a pot that is just bigger than what they need. You don't want it too small since that's hard to stir them in. And not too big since that will increase cooking time. Add table salt and stir. And add enough water just to cover the potatoes. Partially cover the pot and put it over high heat until it reaches a simmer. Don't go far away since potatoes have a tendency to boil over and make a big mess.
  3. When it reaches a simmer, uncover the pot. Preheat the oven to 450ºF. Simmer until potatoes are fork-tender, 8-10 minutes. Drain potatoes. Put the potatoes back into the pot you cooked them in.
  4. Put a nice layer of oil into a rimmed pan that is big enough to fit the potatoes in a single layer. Put the pan into the preheated oven until the oil is smoking hot, 5 minutes does the trick. While the oil heats, put the lid on the potato pot and give the pot one good shake. That shake breaks up the edges of the potatoes a bit making them brown better (because tiny bits and edges brown more than flat smooth pieces).
  5. Take the pan of oil out of the oven and add the potatoes. Give them a stir to coat them in oil. Add 1/2 teaspoon of the kosher salt and the coarse black pepper. Put them in the oven until undersides are well-browned, about 30 minutes.
  6. Use tongs to flip potatoes so that an unbrowned side of each potato is in contact with the pan. Return to the oven until new undersides are brown, about 15 minutes.
  7. Line a large plate with kitchen towel and transfer the potatoes onto it. This is to blot off any excess oil. You  can shimmy the plate around a bit so that the potatoes get blotted on all sides. Add a bit of kosher salt at this point.

Roasted potatoes are an easy and delicious side dish

 

 

8 Responses to “How To Make Perfect Roasted Potatoes”

  1. Karen L — February 24, 2017 @ 9:02 pm (#)

    I wonder if I steam them in a large pan I bought from Curtis Stone ( he is so good looking ) if that would work. It has the steamer pan that sits on a pan that water would be in. Do you think it would take longer then boiling?

    • Christine Pittman — March 3, 2017 @ 3:38 pm (#)

      Karen, I have never steamed potatoes before. I’m not sure. It should be similar though.

  2. Jim — January 6, 2017 @ 8:13 pm (#)

    I follow the method above, except that I roast my spuds in goose fat.  Hard to find here in the US.  I have friends bring it over to me in jars from the U.K.  so that after I’m done roasting, I drain the fat back into the jar a refrigerate it for next time.

    • Christine Pittman — January 9, 2017 @ 11:58 am (#)

      Jim, I love potatoes roasted in goose fat. So so good. I keep meaning to order some online to do it again. It’s been years.

  3. Lisa — January 3, 2017 @ 10:43 pm (#)

    The recipe I’ve been using for years is almost exactly the same as this, and I can attest that my potatoes come out deliciously every time. I’ve used both butter, light olive oil, and avocado oil for baking the potatoes in, and they all work well. I’ve also sprinkled the potatoes with rosemary (as well as the salt and pepper); that also gives it a good flavor. I only use gold potatoes – they are the best, whether roasting, baking, or mashed.

    • Christine Pittman — January 6, 2017 @ 7:48 am (#)

      Lisa, Aren’t they just the best? Thanks for the extra ideas too!

  4. Carly — November 23, 2015 @ 10:06 am (#)

    Can’t wait to try this! Mine are always mushy and not crispy. Hopefully I can get Laine to eat some potatoes with this method!

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