I’ve tried many a time to perfect crispy roasted potatoes, but ya know...it’s not an easy feat. You’ve got to put in a little extra elbow grease or ask an adult for help or scream really loud and maybe pull out a little hair. (Joking, but I’m 26 years old and it’s rare that I actually feel like an adult.)
Of course one thing to do would be to turn to Cook’s Illustrated for help and guidance, since everything they touch basically turns to gold in a good way.
Growing up my dad ordered the Cook’s Illustrated magazine subscription and my sister and I were always eager to look through it when they arrived each month. We would pick through recipes that we wanted to make and then we’d hop in the kitchen, put on our little aprons, and get to work like the little chefs we were.
We loved it. Baking and cooking together made us feel lively and magical. Some of my very favorite days.
In a way, reading and making a Cook’s Illustrated recipe feels kind of like re-connecting with an old friend or re-reading a favorite book. They give me some serious feels.
Their recipes are always spot-on, delicious, rewarding, and really enjoyable to make.
I’m not exaggerating, these potatoes turn out perfect every time like magic. They’re crispy, buttery, perfectly salty, and satisfying. And they go with anything! Breakfast potatoes, lunch potatoes, dinner potatoes. (Perhaps with this tofu scramble?)
The other day I made a sheet of these and my husband and I ate them all in one sitting for breakfast while we drank coffee and watched the rain outside. No shame! It was perfect and we were happy.
This recipe is from Cook’s Illustrated and is 100% not my creation. I’m just obsessed with how perfect it is and wanted to share!
The only minor change I have made is using less oil, which you can totally get away with and I’ve included the original way and the adjustments in the ingredients and instructions. I’ve also written the instructions in my own words so they are not 100% the same as the original recipe.
Crispy Roasted Potatoes
2 ½ lbs yukon gold potatoes (about 4-5 potatoes), rinsed & cut into ½ inch slices
3-5 tbsp extra virgin olive oil
fresh cracked pepper
rimmed baking sheet
large pot or dutch oven
Adjust oven rack to lowest position, place baking sheet on rack, & preheat oven to 450 degrees F. Place potatoes & 1 tbsp salt in pot or dutch oven and cover with cold water by 1 inch. Bring to a boil over high heat. Reduce heat & gently simmer until exteriors of potatoes have simmered but interiors are still a little firm when pierced with a small knife - about 5 minutes. Drain potatoes well & transfer to large bowl. Drizzle with 1-2 tbsps oil & ½ tsp salt & use a rubber spatula to toss & combine. Drizzle with another 1-2 tbsps of oil & ½ tsp salt; toss for another minute or two until a starchy paste forms on the potatoes.
Remove baking sheet from oven, working quickly, & drizzle remaining 1 tbsp of oil on baking sheet, spreading around with a wet paper towel. Carefully transfer potatoes to baking sheet, spreading in an even layer - skin side up for the end pieces. Bake until the bottoms of the potatoes are crisp - about 25 minutes, rotating the baking sheet after 10 minutes.
Remove sheet from oven, and flip each potato carefully. Return to oven & roast until the 2nd side is golden & crisp - about 20-25 more minutes, rotating the sheet again after 10 minutes. Season with salt & cracked pepper & serve.