Perfectly roasted potatoes can be a bit of an art form. They need to be crispy on the outside and light and fluffy on the inside. It's a wonderful side dish recipe that pairs well with so many of my main dish recipes! And if you follow these tips you cannot go wrong!
Recipe Pairing Ideas
- Serve these with my Puffy Egg Bake Casserole or my Egg Bake Souffle Casserole
- Serve these with my White Wine Chicken or my Easy Chicken Spinach Artichoke Bake
- They also pair well with my Chicken Picatta or Chicken Marsala Recipes too!
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Choose the Right Pan
- The pan must be "well-loved" the more unsightly the better!
- Stay away from those brand-new bright and shiny pans.
- For perfectly roasted potatoes you need the patina of age!
- These pans have built up a layer of protection and will create a better non-stick surface.
Choose the Right Potato
- Use Yukon Gold or "Dutch Baby" potatoes. These are waxy potatoes and will hold their shape when roasting.
- Avoid a starchy potato like a russet. These are better for any recipe that involves mashed potatoes like my Hachis Parmentier or Homemade Gnocchi.
- Waxy potatoes are the best for achieving that crisp exterior and warm and fluffy interior.
Remove the Moisture
- The secret to getting a crispy roasted potato is to make sure they are not wet in any way!
- This can be tough if you've just rinsed them
- But be sure to pat them dry, otherwise, your potatoes will steam up instead of crisp up.
The Best Way to Flip The Potatoes
- To get a perfectly roasted potato do not be tempted to flip them with a spatula, this is where the sticking occurs.
- Instead, gently shake the pan every 10 mins. Those that are ready to flip, will flip, and those that aren't won't.
- This avoids the potatoes tearing and creating a big mess as you try to flip ones that aren't ready.
- 1 ½ lbs (680 g) of small Yukon gold or “Dutch Potatoes”
- 3 tablespoon (45 ml) olive oil
- 1 tablespoon (15 ml) fresh rosemary, minced
- salt and pepper to taste
- Preheat oven to 425F/(218C).
- Make sure that once your potatoes are rinsed off, you pat them very dry. If a potato is wet when it hits a hot oven, it will steam and not crisp. So be sure they are dry.
- Then cut your potatoes into quarters, this is really the best size for roasting. It will also create equal size pieces which is also important so that they roast at the same time and you don’t end up with some burnt and some under cooked.
- Place the potatoes in a large bowl, toss with the oil, rosemary and salt and pepper.
- Turn out the potatoes on your sheet pan in a single layer. Do not crowd! You want them to have the room to roast and not steam.
- Place in oven and allow to roast for 10 mins, untouched.
- DO NOT TOUCH THEM WITH A SPATULA TO FLIP! However tempting this may be! Instead at the 10 minute mark go in and shake the pan back and forth, the ones that are ready to flip, will flip, and those that aren’t won’t. This prevents the potatoes from sticking, the longer the cook they will unstick, but if they are sticking to the pan they are not done yet.
- Repeat the process of shaking the pan every 10 mins, until the potatoes are golden brown and no longer stick, about 30-40 mins.
- Transfer to a serving bowl and top with a little sea salt. Serve with a roast chicken or any roast or grilled meat. Enjoy!
For this recipe use your most well-loved “seasoned” rimmed sheet pan. Newer pans with new metal are very porous, meaning they will grab food and it will stick to it. But an old pan, over the years, has been exposed to several hours of heat and oil and heat and oil, and it develops a kind of “patina” which creates a better non-porous, nonstick surface. So those pans that look a little ragged for the wear, don’t get rid of them! They are perfect for roasting potatoes.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 182Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 84mgCarbohydrates: 20gFiber: 2gSugar: 1gProtein: 2g