Simple, Perfect Roasted Potatoes

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.

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Yield: 6-8 servings

Simple, Perfect Every Time, Roasted Potatoes

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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.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

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

1. Preheat your oven to 425 degrees.
2. 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.
3. 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.
4. 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.
5. 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.
6. Tip the pan over your sink to pour out the water, keeping the potatoes in the pan.
7. 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.
8. 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