Our Best Oven-Roasted Potatoes

These delicious, oven-roasted potatoes are perfectly crisp on the outside and soft in the center thanks to a quick par-boiling prior to roasting.

Course Side Dishes

Cuisine American

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings to 6 servings

Calories 238

Author Lynne Webb

Ingredients

2-1/2 lbs Yukon Gold potatoes, peeled
1-1/2 tablespoons melted butter
3 to 4 tablespoons oil, see notes
1 tablespoon flour
All-Purpose Seasoning Blend, (or salt)
Freshly ground black pepper

Instructions

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 to taste with All-Purpose Seasoning Blend and freshly ground pepper. Serve immediately.

Tips for Making This Recipe

It's best to use a combination of melted butter and oil as butter alone would burn before 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.

Nutrition