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Crispy Roasted Potatoes
Recipe

5 INGREDIENTS • 8 STEPS • 55MINS

Crispy Roasted Potatoes

4.5
2 ratings
These crispy roasted potatoes are crisp on the outside and creamy on the inside. Easy recipe uses one sheet pan.
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Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/
These crispy roasted potatoes are crisp on the outside and creamy on the inside. Easy recipe uses one sheet pan.
55MINS
Total Time
$1.18
Cost Per Serving
Ingredients
Servings
4
us / metric
Yukon Gold Potato
4 1/2 cups
Yukon Gold Potatoes
no bigger than 2 inches each
Water
1 1/2 cups
Water
Olive Oil
4 Tbsp
Kosher Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
245
Fat
13.5 g
Protein
3.5 g
Carbs
29.9 g
Add to plan
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Crispy Roasted Potatoes
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author_avatar
Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/

Author's Notes

Reheating instructions: Heat a drizzle of olive oil in a skillet over medium heat. Place potatoes cut side down in skillet until heated through. Flip them over and crisp the skin side a little and serve.
Cooking InstructionsHide images
step 1
Preheat oven to 425 degrees F (218 degrees C).
step 2
Choose smaller Yukon Gold Potatoes (4 1/2 cups) and try to use ones that are as close to the same size as possible. Cut potatoes in half. Arrange cut side down on a sheet pan. Don’t overcrowd the pan.
step 2 Choose smaller Yukon Gold Potatoes (4 1/2 cups) and try to use ones that are as close to the same size as possible. Cut potatoes in half. Arrange cut side down on a sheet pan. Don’t overcrowd the pan.
step 3
Add the Water (1 1/2 cups), enough to cover the entire surface of the pan, but you don’t want it to slosh over the sides when you move the pan. Cover the entire pan tightly with foil, you might need two layers. You want to keep all the steam in, so make sure there are no gaps or openings. Bake about 25-30 minutes, until a skewer or knife slides through easily. Check a couple of the potatoes to be sure they are done.
step 3 Add the Water (1 1/2 cups), enough to cover the entire surface of the pan, but you don’t want it to slosh over the sides when you move the pan. Cover the entire pan tightly with foil, you might need two layers. You want to keep all the steam in, so make sure there are no gaps or openings. Bake about 25-30 minutes, until a skewer or knife slides through easily. Check a couple of the potatoes to be sure they are done.
step 4
Remove from oven and let potatoes cool with the foil still covering the pan for about 5 minutes. Turn oven up to 500 degrees F (260 degrees C) or as close to that as possible. Carefully lift one corner of the foil, allowing steam to escape. Gently tilt pan toward the open corner and allow water to drain off.
step 5
Remove foil and allow potatoes to cool just enough so you can handle them. Flip them over to cut side up and let the steam escape so the cut surface of the potatoes dries. If there is any water remaining on the pan, dab it off with a kitchen towel.
step 5 Remove foil and allow potatoes to cool just enough so you can handle them. Flip them over to cut side up and let the steam escape so the cut surface of the potatoes dries. If there is any water remaining on the pan, dab it off with a kitchen towel.
step 6
Drizzle Olive Oil (4 Tbsp) all over the potatoes, season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste), and toss to coat. Place them cut side down again, and return to the 500 degree F (260 degrees C) oven, uncovered, for 20-25 minutes.
step 6 Drizzle Olive Oil (4 Tbsp) all over the potatoes, season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste), and toss to coat. Place them cut side down again, and return to the 500 degree F (260 degrees C) oven, uncovered, for 20-25 minutes.
step 7
Remove from oven and allow to cool for at least 5 minutes. This is crucially important! When you let them cool just a little, they will naturally release from the pan much more easily. Use the thinnest spatula you have to gently get under each potato and release them from the pan. Just try an edge first to see if it’s ready. If not, let them cool a little more.
step 8
Sprinkle again with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) and enjoy!
step 8 Sprinkle again with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) and enjoy!
Tags
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Dairy-Free
Budget-Friendly
Gluten-Free
Comfort Food
Shellfish-Free
Vegan
Vegetarian
Potatoes
Side Dish
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