Sometimes the most sublime foods are the most simple. Roasting potatoes isn't exactly rocket science, but the more I try different things, the more I realize there is some a little science behind making these potatoes simply delicious.
The science of perfect oven roasted potatoes:
1. The potato: I use plain old russet.
2. The oven: 425 degrees...not too hot, but hot enough to give you a good crust.
3. The pan (this is key): Put the pan into the oven, by itself, while the oven is preheating, and allow it 5-10 minutes at 425 before you put the potatoes on it. Then, when you put the potatoes on the pan, they will instantly begin to lightly brown/crisp the bottoms of the potatoes, given you really nice crunch, followed by a soft interior.
4. The oil: Extra virgin olive oil, about 2 tablespoons per 5-6 potatoes. Less and they don't get a good brown, more and they are too greasy
5. The seasoning: Plain 'ole salt and pepper works great, but if you are going to add herbs, please use fresh. Dried herbs have a tendency to burn at this high roasting temperature.
Perfect Oven Roasted Potatoes
5-6 Russet potatoes, unpeeled and cubed into small bite size pieces
2 T extra virgin olive oil
1 t salt
1/2 t pepper
1 T fresh rosemary, minced.
Preheat the oven to 425 degrees. Place cookie sheet in the oven to heat. Mix all the other ingredients, stirring well to combine. After the cookie sheet has been in the oven for 10 minutes or so, carefully pour the potatoes onto the cookie sheet.
Roast for 15-18 minutes, then take a spatula, flip the potatoes and roast for another 15-20 minutes.
These beauties go so well with any holiday or any-time-of-the-year meal!