Perfectly Roasted Potatoes

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Perfectly roasted potatoes are a timeless side dish that can elevate any meal. Whether you are looking for a hearty accompaniment to your roasted chicken, a delicious side to complement your grilled steak, or a vegetarian-friendly dish to add to your repertoire, these potatoes are a versatile and flavorful option.

Starting with medium-small Yukon Gold potatoes is crucial to achieving the ideal proportion of crispy outside to creamy interior. These potatoes have a thin skin and a buttery, rich flavor that makes them the perfect choice for roasting. When roasted, the skin becomes crispy and flavorful, while the inside remains tender and creamy.

To prepare these potatoes, start by washing and cutting them into evenly sized pieces tossing them with olive oil, salt, and any other seasonings of your choice.

These perfectly roasted potatoes are a simple and delicious side dish that can be enjoyed year-round. They pair well with a wide variety of main dishes, and their versatility makes them a staple in any kitchen. With this roast method, you’ll achieve perfect potatoes every time, and your guests will be impressed by their crispy, golden-brown exterior and tender, creamy interior.

Serve these Perfectly Roasted Potatoes with Vinegar-Braised Chicken and Onions, Balsamic Chicken with Mushrooms or Braised Herbed Chicken.


Perfectly Roasted Potatoes

Perfectly Roasted Potatoes

Perfectly Roasted Potatoes are so simple and versatile.

  • Author: Ben Dewey & Claire Saffitz
  • Prep Time: :10
  • Cook Time: 1:00
  • Total Time: 1:10
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Baked


Units Scale
  • 2 pounds medium Yukon Gold potatoes (about 2 inches in diameter)
  • 1/4 cup extra-virgin olive oil
  • Kosher salt, freshly ground pepper


  1. Place a rack in lowest position in oven and preheat to 425°. Halve 2 lb. Yukon Gold potatoes crosswise.
  2. Arrange potatoes, cut side down, on a rimmed baking sheet, spacing evenly apart. Pour in 1½–2 cups water (it needs to cover baking sheet in a thin layer).
  3. Cover baking sheet with a double layer of foil, crimping sides very tightly to seal well. Doing this will trap in steam and prevent water from dribbling out if you tip the sheet.
  4. Bake potatoes until a fork or skewer slides easily through potatoes, 25–30 minutes. The foil will be puffed, but poke through and feel around for a potato to test. Try testing a couple to gauge doneness.
  5. Let potatoes cool about 5 minutes. Crank up oven temperature to 500° (or as high as your oven goes). Use tongs to lift up foil at 1 corner, peeling it back only about 1″. Tip open corner into the sink and pour off water.
  6. Remove foil and drizzle ¼ cup oil over potatoes; season generously with salt and pepper. Let potatoes cool to the point you can handle them, then toss with your hands to coat completely. Arrange cut side down again.
  7. Roast potatoes until tops are golden, bottoms are deeply browned and crisp, and oil around edges is sizzling and, 20–25 minutes.
  8. Let potatoes cool slightly, then use a spatula to unstick them from baking sheet.
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