Roasted potatoes may sound like a no-brainer, but there’s lots of different methods out there! This is my own version based off all the recipes that claim to be the best.
I prefer my roasted potatoes to have crisp, browned exterior + a fluffy interior. Here’s how I do it.
Choose the right potato.
Potatoes vary based on their how starchy or how waxy they are. Starchy potatoes work great for fluffy, baked potatoes. While waxy hold up well in stews or cold potato salads. You gotta choose the right tater for the job! I prefer Yukon Gold, but also enjoy using red potatoes, too! Check out this general guide for more info.
Precook the potatoes before roasting = soft inside
I typically microwave my potatoes to save on time + dishes, however, you may also opt to cube your raw potatoes and gently boil for a few minutes instead. You don’t want them to be soft enough to mash or fall apart, nor do you want them to be completely raw & hard. Find that sweet spot.
Cook on very high heat, close to the oven coils = crisp outside
Almost like getting a sear on a piece of meat, you want to put your pan very close to very high heat to get that same crispy layer.
Greg + I have an obsession with putting steak seasoning on like everything. It’s our version of adding salt + pepper. We are currently using this one however, any blend will work. Alternatively, you may individually add salt, pepper, garlic/onion powder, etc. Blends just simplify it a bit!
Here’s where the labor of love comes in. You can toss them around with a spatula, however, I find this to not be very effective as ensuring each potato gets turned over to expose another raw side to the hot bottom of the pan. It’s probably a little obsessive, but I individually turn each piece over with my hands — yes, I do burn my fingertips sometimes, but its worth it. Just kidding. I also use lovely gloves [similar to these] gifted to me by my mother-in-law. [Hi, Karen!!]