Golden Foil-Roasted Potatoes
Creamy interiors and shattered-glass crusts through a two-stage roasting method
Why This Recipe Works
Covering the potatoes with foil for the first half of roasting steams the interiors to a creamy consistency before the high heat crisps the skins. This technique prevents the outside from toughening before the middle is fully tender.
Instructions
Heat the oven to 425°F with a rack in the middle position. Line a rimmed baking sheet with aluminum foil to prevent sticking and ensure even heat distribution.
Toss the potatoes with the oil, salt, and pepper in a large bowl until every piece is slick and well-coated.
Arrange the potatoes in a single layer on the prepared baking sheet with the cut sides facing down—this maximizes the surface area in contact with the pan for a better crust.
Cover the sheet tightly with a second piece of foil and roast for 20 minutes. The steam trapped inside ensures the potatoes cook through to the center without drying out.
Remove the foil and roast for 15 minutes. The sides of the potatoes touching the pan should be deeply golden and beginning to form a crust.
Flip the potatoes over using a metal spatula and roast until the second side is equally crusty and golden, about 8 minutes.
Season with extra salt and pepper to taste and serve immediately, while the skins are still crackling and crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container for up to 3 days; reheat in a 400°F oven to restore crispness.
Can I make this ahead of time?
These are best served immediately; the crust softens as they sit.
