These oven roasted potatoes have a perfectly browned, crispy outside and a creamy interior, making this foolproof recipe a must-have in every cook’s arsenal. They pair seamlessly with almost any meat or vegetable main, from Brown Butter-Basted Steak to Slow-Roasted Char with Fennel Salad. And there’s a good chance you already have everything you need in your kitchen to make them.
The genius steam-then-roast method is what produces perfect spuds every time. Opt for medium-small Yukon Golds (about 2" wide), which are neither too starchy nor too waxy.
If you prefer roasted sweet potatoes, this recipe has you covered, and if you’re looking for a perfectly executed baked potato, head this way. Find even more ways to cook all kinds of potatoes over here.
Editor’s note: This recipe was originally published October 9, 2017.
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What you’ll need
Measuring Cups
$28 At Bon Appétit Market
Chef's Knife
$34.53 At Amazon
Cutting Board
$10 At IKEA
Rimmed Baking Sheet
$32 At Amazon
Glass Measuring Cup
$26 At Amazon
Heavy-Duty Aluminum Foil
$12 At Target
Tongs
$21 At Amazon
Flexible Metal Spatula
$9.99 At Amazon
Recipe information
Yield
4 servings
Ingredients
2
¼
Preparation
Step 1
Place a rack in lowest position in oven and preheat to 425°. Halve 2 lb. Yukon Gold potatoes crosswise.
→ Here's why yukon golds are our top choice for roasting.
Step 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).
Step 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.
Step 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.
Step 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.
Step 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.
Step 7
Roast potatoes until tops are golden, bottoms are deeply browned and crisp, and oil around edges is sizzling and, 20–25 minutes.
Step 8
Let potatoes cool slightly, then use a spatula to unstick them from baking sheet.
→ That brown gunk you can never get off of your sheet pans? Here's the easy way to get rid of it.
Leave a Review
Reviews (97)
Back to TopThese are perfect every single time.
SandyCee
Toronto
2/20/2024
The best roasted potatoes I have ever made! After countless potato recipes this one takes the prize! I was hesitant at first when reading about putting water onto a baking tray and covering with foil... to this Clutz, I thought wow this is going to end badly with me burning myself at some point. Yes, this caused me some anxiety but so glad I put aside my doubt because boy did it pay off! I lightly seasoned the potatoes with Celtic sea salt, fresh ground pepper and a bit of Lawry's Seasoned Salt and wa wa wee wow! An incredibly buttery, soft, fluffy inside potato with a perfectly crispy exterior! My husband and I are already planning our next meal to make these alongside!
punkallina
Aliso Viejo, CA
1/2/2024
Dang really worth the time
Anonymous
Denver CO
4/9/2023
Absolutely delicious. Crispy outside and buttery, soft inside. Everyone loved. Added some freshly chopped rosemary when coated with olive oil for a little extra flavor. Delicious!
HHDenver
Denver, CO
2/15/2023
I used less oil than the recipe called for (just drizzled some over the potatoes) and it was still so so so good. This is a one pan wonder!
Kristen
Seattle. Wa
1/12/2023
I’m sure these would have been fabulous. Instead, I removed them from the oven once crispy, put them in a bowl and covered with foil. Definitely not crispy by the time I served them. Will time it better next time so they are ready when we are ready to eat because they look amazing!
Anonymous
1/1/2023
These are utter deliciousness. I had only red potatoes at home so I used them. My husband gave the ultimate compliment, “These are better than french fries!”. While, I don’t care for most french fries, these potatoes were the most delicious I have eaten in all of my 69 years.
Carol
Tucson, AZ
10/29/2022