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.
- 3 lbs potatoes – I like to use Yukon Gold, but red potatoes or russet potatoes will also work
- 1/3 cup extra virgin olive oil
- One 1-oz packet dry onion soup mix
- salt and pepper
- 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 1/4 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.
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.
Keywords: potatoes, roast potatoes, vegetables, vegetable side dish, potato recipe, easy recipe