Crispy Roasted Potatoes

When done correctly, roasted potatoes are a fantastic treat: crispy, golden brown, and delicious.  When done poorly, they’re sort of insipid, soggy, and blah.  Here are a few quick tips to get great potatoes:

  1. Heat is your friend.  Turn the oven up to 450.  Make sure it gets fully hot.
  2. While the oven heats, cut the potatoes into about half-inch  to one inch chunks and toss them with canola oil, salt, and pepper.
  3. Put the pan (cookie sheet with a lip—I recommend a standard half sheet pan) in and let it get hot before adding the potatoes to it.
  4. Don’t worry the spuds once they go in.  If you’re constantly opening the oven to stir them, the temp goes down.  They don’t get the contact with the pan they need to caramelize and get golden.
  5. But don’t forget about them either.  Stir them after 15-20, then again after another 10-15.
  6. They should be ready after a total of 40-45.
  7. Yum!

Leave a Reply