SIMPLE ROASTED POTATOES RECIPES

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OUR FAVORITE CRISPY ROASTED POTATOES - EASY RECIPES FOR ...



Our Favorite Crispy Roasted Potatoes - Easy Recipes for ... image

This simple recipe is our favorite way to make roasted potatoes. The ingredient list is extra short, there’s minimal prep time, and the potatoes turn out perfectly golden brown on the outside and fluffy on the inside. Feel free to add your own spin with different spices, but trust me, the recipe as written is crave-worthy.

Provided by Adam and Joanne Gallagher

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 pounds Yukon Gold or baby potatoes
1 1/2 tablespoons neutral oil like grape seed oil, vegetable oil or avocado oil
3/4 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon smoked paprika, see notes
Fresh herbs like chopped chives, parsley or mint for serving

Steps:

  • Heat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper or a silicone baking mat.
  • Chop the potatoes into 1-inch chunks, and then add to a medium bowl along with the oil, salt, pepper and smoked paprika. Toss well, and then tumble the seasoned potatoes onto the prepared baking sheet. Spread the potatoes out into one layer.
  • Roast the potatoes until golden brown on the outside and tender on the inside, 25 to 35 minutes. After 20 minutes, check the potatoes and use a flat spatula to stir them for the most even browning.
  • Scatter fresh herbs over the warm potatoes and serve.

Nutrition Facts : ServingSize 1/4 of the recipe, Calories 163, FatContent 5.4g, SaturatedFatContent 0.8g, CholesterolContent 0mg, SodiumContent 463.3mg, CarbohydrateContent 26.9g, FiberContent 4.2g, SugarContent 2g, ProteinContent 2.9g

OVEN ROASTED POTATOES RECIPE RECIPE | BON APPéTIT



Oven Roasted Potatoes Recipe Recipe | Bon Appétit image

This genius method produces perfect oven-roasted potatoes every time. You’ll have a balance of browned, crispy, salty outside and creamy interior.

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 3

2 pounds medium Yukon Gold potatoes (about 2 inches in diameter)
¼ cup extra-virgin olive oil
Kosher salt, freshly ground pepper

Steps:

  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • Roast potatoes until tops are golden, bottoms are deeply browned and crisp, and oil around edges is sizzling and, 20–25 minutes.
  • 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.

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