Oven-roasting is generally a very easy way to prepare potatoes. You can simply cut them into cubes, toss them with a little oil and some seasonings and pop them in the oven until tender and delicious. These roasted potatoes are simple too, but they take a little longer and include the extra step of par-boiling the potatoes prior to roasting. The results are well worth the extra effort – perfectly-browned potato morsels with a crisp exterior and a soft, almost mashed potato-like interior.Print
Our Best Oven-Roasted Potatoes
These delicious, oven-roasted potatoes are perfectly-browned, crisp on the outside and soft in the center thanks to a quick par-boiling prior to roasting.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 to 6 servings 1x
- 2–1/2 lbs Yukon Gold potatoes, peeled
- 1–1/2 tablespoons melted butter
- 3 to 4 tablespoons oil (see notes)
- 1 tablespoon flour
- Salt and freshly ground black pepper
- Preheat the oven to 400°F.
- Cut the potatoes into 1-inch cubes and add them to a saucepan. Sprinkle with salt and cover with cold water. Bring the water to a full boil, then reduce the heat and simmer for 3 minutes. Drain well and set aside.
- Combine the melted butter and olive oil on a large, shallow baking pan (about 17 x 11-inch) and tilt it back and forth to coat the surface evenly. If you can’t cover the surface completely, add a little more oil. Place the pan in the oven for 5 minutes to preheat the butter-oil mixture.
- Dust the potatoes lightly with flour, tossing to coat as evenly as possible. Add the potatoes to the hot fat and using tongs, turn the pieces to coat them with the butter-oil mix. Be sure to spread them in a single layer, allowing for a little space between the pieces.
- Roast until browned and crisp, 45 to 50 minutes, turning the potatoes every 15 minutes to ensure that they brown evenly. Season with salt and freshly ground pepper and serve immediately.
It’s best to use a combination of melted butter and oil as butter alone would burn before the the potatoes were cooked through and nicely browned. Choose an oil with a relatively high smoke point like safflower, peanut or canola.
Another option is to use refined, filtered duck fat which you can buy in a jar. The flavor is really wonderful and it makes a nice, once-in-a-while indulgence.