These are exactly how roasted potatoes should be - richly flavorful, creamy on the inside, crisp and crackling on the outside.

The Best Oven Roasted Potatoes
The secret to mouthwateringly delicious perfect-every-time oven roasted potatoes is to steam the potatoes before roasting them.
I learned this trick a few years ago while flipping through recipes in a food magazine, probably Bon Appetite or Food and Wine, and now I wouldn't think of making roast roast potatoes any other way.
These are exactly what I think roasted potatoes should be - richly flavorful, creamy on the inside, crisp and crackling on the outside. I mostly make them for dinner - especially when we're having roasted chicken or pot roast or tri-tip steak.
But, I especially love having leftovers to eat for breakfast with some eggs. They are easily reheated in a toaster oven, or warm them for a minute in the microwave and them put them under the broiler in your oven for a couple of minutes to re-crisp the outside.
Using dry onion soup mix to flavor roasted potatoes keeps things simple, while adding a lot of flavor. But, they are also delicious with just salt and pepper, or flavored with whatever dried spices sound good to you.
📖 Recipe
Simple, Perfect Every Time, Roasted Potatoes
These are exactly how roasted potatoes should be - richly flavorful, creamy on the inside, crisp and crackling on the outside. The secret to perfect-every-time roast potatoes is to steam the potatoes before roasting.
Ingredients
- 3 lbs potatoes - I like to use Yukon Gold, but red potatoes or russet potatoes will also work
- ⅓ cup extra virgin olive oil
- One 1-oz packet dry onion soup mix
- salt and pepper
Instructions
- Preheat your oven to 425 degrees.
- Peel potatoes and cut into 2-inch chunks. Lay the potatoes in an even layer across a rimmed baking sheet. Add enough water to the baking sheet to cover the surface completely, coming up the sides about ¼ of an inch - about 2 cups.
- Cover the pan tightly with 2 layers of aluminum foil, crimping the foil tightly along the edges of the pan to seal the potatoes in.
- Bake for 20 minutes. Remove from the oven and allow to cool, still covered, for about 5 minutes. Turn the oven up to 500 degrees.
- Use tongs to carefully peel back one corner of the foil, just enough to be able to pour the water from the pan. Be careful of the steam - it will be very hot.
- Tip the pan over your sink to pour out the water, keeping the potatoes in the pan.
- Remove the foil from the pan. Drizzle the olive oil over the potatoes and gently toss with a spoon to coat. Sprinkle the potatoes with the onion soup mix, salt and pepper.
- Roast for 20-25 minutes, until deeply browned and crisp, and the edges are sizzling in the hot oil.
Notes
Using dry onion soup mix to flavor roasted potatoes keeps things simple, while adding a lot of flavor. But, they are also delicious with just salt and pepper, or flavored with whatever dried spices sound good to you.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
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