PERFECT ROAST POTATOES

And every holiday I must. have. them.

I realized this past Thanksgiving (when we hosted for the first time!) that roast potatoes are a non negotiable for me. You know when you get used to a meal you love every year and there are one or two items that you CANNOT live without on that special day…? It could be mashed potatoes, or green bean casserole, or pecan pie…

But for me, it’s these roast potatoes.

The most perfect golden crispy but fluffy on the inside, savory, most delightful Perfect Roast Potatoes.

I first made these last year when AU and I stayed home for Thanksgiving while we waited for our sweet baby boy to arrive 5 days late.

And let me just tell you they were as perfect then as they were every time I’ve made them since.

This recipe is so so easy and simple! It’s an English recipe and it’s absolutely fabulous.

With minimal ingredients you can really focus on the delicious golden potato flavor. Literally just potato with oil and finished with sea salt & fresh cracked pepper.

That’s all it is!

It could not be simpler of a recipe.

The “secret” to success is to pre-boil the potatoes first and then shake them up in a colander to roughen up the edges.

Then you roast them at a high temp and turn them and turn them and turn them. And then perfect roast potatoes are achieved and you can savor all the flavors.

It just takes a little bit of time. But the results are SO WORTH IT!! I mean just look at the golden crispiness below!

It should also be mentioned that my absolute favorite favorite way to finish these is with gravy. That is also non negotiable for me but absolutely not necessary at all.

PERFECT ROAST POTATOES

Print Recipe

Course Side Dish

Prep Time 10 minutes mins

Cook Time 1 hour hr 15 minutes mins

Ingredients

• 2.5 LB YUKON GOLD POTATOES
• 1/4-1/2 CUP OIL HIGH SMOKING POINT (I USED VEGGIE OR AVO OIL)
• SEA SALT TO TASTE
• FRESH CRACKED PEPPER TO TASTE

Instructions

• SCRUB POTATOES AND PEEL. CUT POTATOES INTO EVEN SHAPES. THE BEST WAY TO DO THIS IS TO CUT EACH EDGE OF THE POTATO OFF (ONLY A LITTLE ON EACH SIDE TO FLATTEN THE EDGTE), THEN CUT IN HALF LENGTHWISE, FLIP FLAT AND CUT IN HALF LENGTHWISE AGAIN (4 PIECES). CUT EACH LONG HALF INTO TWO OR THREE PIECES ACROSS THE WIDTH. TRY TO KEEP THEM AS EVEN AS POSSIBLE SO THEY COOK EVENLY.

  PLACE CUT POTATOES INTO A BOWL OF WATER TO KEEP FROM BROWNING.
• HEAT WATER USING A KETTLE TO SAVE TIME AND POUR INTO A LARGE POT ON HIGH HEAT. ONCE WATER IS BOILING, DRAIN POTATOES. ADD SALT TO THE BOILING WATER. ADD POTATOES INTO BOILING WATER CAREFULLY, BOIL FOR 10 MINUTES.
• PREHEAT OVEN TO 425 F DEGREES. IN A LARGE ROASTING PAN, POUR IN OIL, JUST ENOUGH TO COVER THE BOTTOM OF THE PAN (1/4-1/2 CUP). PLACE IN OVEN WHILE IT IS PREHEATING TO HEAT THE OIL.
• POUR COOKED POTATOES INTO A COLANDER AND SHAKE TO ROUGHEN THE EDGES OF ALL THE POTATOES (SEE PICTURE OF POTATOES WITH ROUGHENED UP EDGES). BE GENTLE BUT TRY TO SHAKE ALL POTATOES A LITTLE BIT.
• CAREFULLY PUT POTATOES INTO ROASTING PAN WITH OIL (IT WILL BE HOT AND SPLATTER!) KEEP EACH POTATO SEPARATED FROM TOUCHING EACH OTHER IN A SINGLE LAYER, THIS HELPS THEM CRISP PERFECTLY. IF YOU NEED TO ADD MORE OIL, POUR A LITTLE ON TOP OF THE POTATOES IF THE BOTTOM OF THE PAN LOOKS DRY OR NOT COATED EVENLY WITH OIL.
• ROAST FOR 20 MINUTES. FLIP POTATOES. ROAST FOR 15 MINUTES. FLIP AGAIN. ROAST FOR 15 MINUTES AND FLIP AGAIN. ROAST FOR THE FINAL 15 MINUTES (ROAST 1 HOUR 5 MINUTES IN TOTAL). IF PAN IS LOOKING DRY DURING FLIPPING, ADD A LITTLE OIL TO HELP KEEP THE BOTTOM OF THE PAN COVERED WITH A THIN LAYER OF OIL
• REMOVE FROM OVEN AND SEASON WITH SEA SALT & PEPPER.
• ENJOY!!

Notes

AUTHOR: CONFESSIONS OF A BAKING QUEEN

NOTE: YOU CAN PLACE THESE ON PAPER TOWELS AFTER ROASTING TO REMOVE EXCESS OIL. I DID NOT DO THIS BUT FEEL FREE!

Much love,