Oven Roasted Potatoes

Using a steam and roast technique I learned from an Italian chef while on vacation in Italy has led me to consistently make THE BEST oven roasted potatoes every time. This one-pan, oven roasted potato recipe makes them creamy on the inside with a golden brown, crispy edged outside.

Oven Roasted Potatoes

These couldn’t be easier to make and the result is a crowd pleaser!

Need a change from serving french fries, tots, mashed potatoes? These roasted potatoes are golden brown crispy on the outside and have fluffy, tender potato insides that are just perfection.

While most of the versions of this dish in Italy had the potatoes sliced and in wedges or large fries shapes, I like to use the medium sized round potatoes.

What kind of potatoes to use?

I prefer the small Yukon Golds, but the Honey Gold, or new white or red potatoes work great!

How to make these roasted potatoes

1. Preheat oven to 425°F. Halve the potatoes crosswise. Arrange potatoes, cut side down, on a clean, rimmed baking sheet, spaced evenly apart. Add garlic cloves. Pour in 2 cups water. Cover baking sheet with aluminum foil, sealing sides very tightly so potatoes steam. Bake potatoes on lowest rack for 25–30 minutes.
2. Remove from oven and carefully feel around for a potato to test through foil. A fork should slide easily through potato. Pierce another to be sure that all are tender. If still a little hard, bake another 5 minutes or until tender.
3. Turn oven temperature up to 500°F. Carefully lift up foil at 1 corner of pan and tip open corner into the sink to pour off water, keeping steam away from face and hands. Remove foil and and turn potatoes over. Drizzle oil over potatoes and garlic. Season with salt and pepper. Roast potatoes and garlic for 10 minutes, uncovered. Carefully turn potatoes cut side down again and roast another 15 minutes until cut sides are brown and crisp.

For more holiday dining inspiration, check out my Thanksgiving and Christmas recipes. Enjoy!

Watch how to make this below!

Oven Roasted Potatoes

Using a steam and roast technique I learned from an Italian chef while on vacation in Italy has led me to consistently make THE BEST oven roasted potatoes every time. Creamy on the inside with a golden brown, crispy edged outside.

5 from 5 votes

Print Pin Rate

Course: Side Dish, Vegetable

Cuisine: Italian

Keyword: oven roasted potatoes, perfectly roasted potatoes

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Servings: 4

Calories: 383kcal

Author: Kevin Is Cooking

Ingredients

• 2 lbs medium Yukon Gold or Red potatoes (See Note 1)
• 10 garlic cloves
• 1/2 cup extra-virgin olive oil
• salt
• black pepper

Instructions

• Preheat oven to 425°F.
• Halve the potatoes crosswise. Arrange potatoes, cut side down, on a clean, rimmed baking sheet, spaced evenly apart. Add garlic cloves. Pour in 2 cups water.
• Cover baking sheet with aluminum foil, sealing sides very tightly so potatoes steam. Bake potatoes on lowest rack for 25–30 minutes.
• Remove from oven and carefully feel around for a potato to test through foil. A fork should slide easily through potato. Pierce another to be sure that all are tender. If still a little hard, bake another 5 minutes or until tender.
• Turn oven temperature up to 500°F. Carefully lift up foil at 1 corner of pan and tip open corner into the sink to pour off water, keeping steam away from face and hands.
• Remove foil and and turn potatoes over. Drizzle oil over potatoes and garlic. Season with salt and pepper.
• Roast potatoes and garlic for 10 minutes, uncovered. Carefully turn potatoes cut side down again and roast another 15 minutes until cut sides are brown and crisp.
• Let potatoes cool slightly, use a spatula to remove them from baking sheet and sprinkle with chopped parsley before serving. Season to taste.

Notes

1. I prefer Yukon Gold potatoes, but red potatoes also work amazingly well. If potatoes are large, quarter them instead of just cutting in half.

Nutrition

Calories: 383kcal | Carbohydrates: 31g | Protein: 6g | Fat: 27g | Saturated Fat: 4g | Sodium: 606mg | Potassium: 967mg | Fiber: 6g | Sugar: 1g | Vitamin C: 28mg | Calcium: 82mg | Iron: 8mg

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!