Perfect Roasted Potatoes

Perfect Roasted Potatoes

Crispy edges and fluffy centers come from a quick parboil before roasting.

Total 1 hr 5 min Makes 4 servings Calories 285/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

These roasted potatoes get a double-cook treatment: a brief boil to soften the exterior starch, then a hot oven roast for deeply golden, craggy crusts. Tossed in olive oil and garlic, they pair well with roasts, grilled meats, or a simple weeknight dinner.

Ingredients

  • 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
  • 1/3 cup olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more for boiling water
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried rosemary
  • 2 tablespoons fresh parsley, chopped

Method

  1. Preheat the oven to 450°F. Place a rimmed baking sheet inside to heat.

  2. Place potato chunks in a 6-quart saucepan, cover with cold water by 1 inch, and add a generous pinch of salt.

  3. Bring to a boil over high heat, then reduce to a simmer and cook until the edges just begin to soften, about 7 minutes.

  4. Drain the potatoes well in a colander and let them sit for 2 minutes to release excess steam.

  5. Return the potatoes to the empty pot, cover with the lid, and shake vigorously a few times to rough up the edges.

  6. Toss the potatoes with olive oil, garlic, salt, pepper, and rosemary until evenly coated.

  7. Carefully remove the hot baking sheet from the oven and spread the potatoes in a single layer, leaving space between pieces.

  8. Roast for 20 minutes, then flip the potatoes with a spatula and continue roasting until deeply golden and crisp, about 15 minutes more.

  9. Remove from the oven, sprinkle with fresh parsley, and serve immediately.

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    Perfect Roasted Potatoes

    These roasted potatoes get a double-cook treatment: a brief boil to soften the exterior starch, then a hot oven roast for deeply golden, craggy crusts. Tossed in olive oil and garlic, they pair well with roasts, grilled meats, or a simple weeknight dinner.

    1 hr 5 min 4 servings 285 cal

    Ingredients

    • 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
    • 1/3 cup olive oil
    • 4 cloves garlic, minced
    • 1 teaspoon kosher salt, plus more for boiling water
    • 1/2 teaspoon black pepper
    • 1 teaspoon dried rosemary
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Preheat the oven to 450°F. Place a rimmed baking sheet inside to heat.

    2. 2

      Place potato chunks in a 6-quart saucepan, cover with cold water by 1 inch, and add a generous pinch of salt.

    3. 3

      Bring to a boil over high heat, then reduce to a simmer and cook until the edges just begin to soften, about 7 minutes.

    4. 4

      Drain the potatoes well in a colander and let them sit for 2 minutes to release excess steam.

    5. 5

      Return the potatoes to the empty pot, cover with the lid, and shake vigorously a few times to rough up the edges.

    6. 6

      Toss the potatoes with olive oil, garlic, salt, pepper, and rosemary until evenly coated.

    7. 7

      Carefully remove the hot baking sheet from the oven and spread the potatoes in a single layer, leaving space between pieces.

    8. 8

      Roast for 20 minutes, then flip the potatoes with a spatula and continue roasting until deeply golden and crisp, about 15 minutes more.

    9. 9

      Remove from the oven, sprinkle with fresh parsley, and serve immediately.