Crispy and golden on the outside, fluffy and tender on the inside, oven roasted potatoes pair deliciously with almost any main dish. And once you master a few basic cooking techniques, they are so easy to prepare—even without a recipe! Start with a heavy, thick-bottomed pan. We like a large cast-iron skillet, but you can also use a thick roasting pan. Make sure the pan is large enough that you can place all of the potatoes in a single layer. If they pile up in the pan, they will steam instead of roast. Roasted vegetables like potatoes need to be cooked at a high temperature so they can caramelize and crisp up on the outside. For best results, place your pan in the oven while the oven is preheating. When the potatoes hit the pan, they’ll start cooking immediately. Before you add them to the pan, place the potatoes in a large bowl and coat them evenly with some type of fat. We prefer a combo of oil and butter. Canola (or peanut) oil can stand up to high temperatures, and the butter adds rich flavor. Season the potatoes well with kosher salt and freshly ground pepper and make sure the potatoes are evenly coated with fat and seasonings. (This is also a good time to spice up your potatoes with other seasonings and spices, like red pepper flakes, dried herbs like thyme or rosemary, or garlic powder.) Once your potatoes are in the preheated oven, resist the urge to open the door to check on them. You want to keep the temperature consistent. About halfway through the cooking process, when the potatoes are golden brown on one side, open the door and flip them over. Depending on how many potatoes you’re cooking and how large they are, it will take 45 minutes to one hour. You’ll know they are done when the exterior of the potatoes is deep golden brown and crisp and the interior is soft and fluffy when tested with a knife.
<p>Everyone loves a perfectly roasted potato. Crisp and golden on the outside with a soft, pillowy center. Here are a few things to keep in mind to get the perfect roast. First, pick the right pan. Invest in a quality roasting pan that conducts heat well. The size of the pan is also important. A pan that's too small will steam the potatoes and they'll never become crisp or browned. Choose a pan where your potatoes will lay evenly in a single layer. My favorite pan for the job is a cast iron skillet. Next, roast at a high temperature. You want your oven at about 400 degrees. Potatoes take a while to cook, so you need the heat to cook the insides and also to get the outsides crisp and golden brown. One of our secrets in the test kitchen is to get the pan hot, too. Put the pan in your oven while it's preheating. That way, the moment the potatoes hit the pan they'll start cooking immediately. While the pan is preheating, toss your potatoes in fat. I like to use a combination of oil and butter. Oils like peanut oil and canola oil can take the high heat, and the butter adds unbeatable flavor. Season with salt and pepper, toss your potatoes in the fat, and now you're ready to roast. Put your potatoes in a single layer into the preheated pan and pop the whole thing back into the oven. And our final tip for amazing roasted potatoes. Resist the urge to open the oven while they roast. You only need to open the oven once to flip them. Just be sure to let the potatoes get a nice hard sear before you do so. Depending on the size of your potatoes, they'll cook for about 45 minutes to one hour, or until they're golden brown and crisp on the sides and soft in the center. For more tips from our test kitchen, go to SouthernLiving.com.</p>