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.

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