The Best Roasted Potatoes Recipe Toss small, whole potatoes in oil and season them generously with salt and pepper. i would recommend roasting them at 400°f, then when it comes time to cook the smashed potatoes, crank your oven up to 450°f. you’ll know the potatoes are done roasting once the largest one is fork tender. Preheat the oven to 425 degrees fahrenheit with a rack in the middle of the oven. line a large, rimmed baking sheet with parchment paper to prevent the potatoes from sticking. slice the potatoes into 2 inch chunks (slice small potatoes in half, larger potatoes into quarters, and so on).
The Best Oven Roasted Potato Recipe At Sybil Johnson Blog 1 preheat the oven to 425°f (218°c). line a large baking sheet with parchment paper or use a silicone baking mat. 2 chop the potatoes into 1 inch chunks and add them to a medium bowl along with the oil, salt, pepper, and smoked paprika. 3 toss well, then spread the seasoned potatoes onto the prepared baking sheet. Directions. adjust oven rack to center position and preheat oven to 450°f (230°c) (or 400°f (200°c) if using convection). heat 2 quarts (2l) water in a large pot over high heat until boiling. add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Give them a few tosses. wait approximately 20 minutes so your spuds will be less fragile, then flip or shake them around on the pan (this encourages even roasting) about every 25 minutes. if they stick, use a thin metal spatula to gently move the pieces on the pan. 09of 09. Roast the potatoes – bake at 425ºf for about 25 30 minutes, until the bottoms are golden. flip and bake for another 15 20 minutes, until the potatoes are crisp and fork tender. serve – sprinkle with kosher salt to taste, garnish with parsley, and serve right away or keep warm in the oven until ready to serve.
Comments are closed.