Potatoes Roasted to Perfection

1. Yukon Gold Potatoes work best with this roasting method.


2. Disks not Chunks: Half-inch rounds require only one flip, making it far easier to ensure that each side gets equal time face down in the pan.



3. Parcook: Bring to boil then reduce heat, and simmer 5 minutes. This brings the starch to the surface, jump-starting the crisping process.




4. Preheat the over & Preheat the pan: A hot, rimmed baking sheet gives the potatoes a head start when placed in the oven, a step that guarantees crispier results.




5. Toss Vigorously: To rough-up the surfaces toss the potatoes vigerously with olive oil and salt. In the process, a thick layer resembling mashed potatoes will form on the exterior.




6. Bake at 450°: Bake until bottoms of potatoes are golden brown and crisp, 15 to 25 minutes, rotating baking sheet after 10 minutes. Remove baking sheet from oven, and, using metal spatula and tongs, loosen potatoes from pan carefully flipping each slice. Continue to roast until second side is golden and crisp, 10 to 20 minutes longer, rotating pan as needed to ensure even browning. Season with salt and pepper to taste and serve immediately.

This page was updated on May 10, 2015.
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