Sheet-Pan Roasted Potato Slices
Crisp, golden rounds with a creamy interior using a cold-start technique
Why This Recipe Works
Starting these potatoes in a cold oven under foil allows them to steam through before the roasting begins. This ensures a creamy interior and a perfectly even, golden crust on both sides.
Instructions
Line an 18 by 13-inch heavy-duty rimmed baking sheet with aluminum foil and coat with vegetable oil spray. Toss the potatoes with the oil, salt, and pepper in a large bowl, then arrange them in a single layer on the prepared sheet and cover tightly with a second piece of foil.
Place the baking sheet on the middle rack of a cold oven. Turn the oven to 425°F and cook the potatoes for 30 minutes—this cold start allows the potatoes to steam through while the oven preheats.
Remove the baking sheet from the oven and carefully peel off the top layer of foil. Return the potatoes to the oven and cook until the bottom edges are golden brown, 15 to 25 minutes.
Flip the slices over using a thin metal spatula. Continue to roast until the second side is golden brown and crisp, 18 to 22 minutes.
Let the roasted potatoes rest on the pan for 5 to 10 minutes—this brief cooling period helps them firm up and release easily from the foil. Serve warm.
🍽️ 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.
