Roasted Red Potatoes
Golden, crisp wedges with creamy, steamed centers
Why This Recipe Works
These potatoes skip the extra step of parboiling by using trapped steam under a foil cover to soften the interiors. Once uncovered, they crisp up on the baking sheet for a perfect contrast between the creamy center and the golden crust.
Instructions
Heat the oven to 425°F with a rack in the middle position. Toss the potatoes with the oil, salt, and pepper in a large bowl until evenly coated.
Spread the potatoes into a single layer on a foil-lined rimmed baking sheet. Cover the pan tightly with foil and roast until the potatoes are just starting to soften, about 15 minutes—the foil traps moisture to steam the flesh.
Remove the foil and continue to roast until the bottoms of the potatoes are deeply golden and crisp, 15 to 20 minutes.
Flip the potatoes over and finish roasting until they are well-browned and the interiors are completely tender, 5 to 10 minutes more. Serve hot while the skins are still crisp.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 4 days.
