Serious Eats: Talk
Perfect Roasted Potatoes
How do you make perfect roasted potatoes that are deep golden brown and crispy on the outside while fluffy on the inside?
I used Russets: cleaned - dried - evenly quartered - tossed with oil and seasoning. I did not preboil them or peel them.
I preheated the oven to 400 F. Lined the potatoes on a sheet tray in one layer and left undisturbed until halfway done then tossed them around for additional color on all sides.
The potatoes were fully cooked after about 30-40 minutes. The problem was that the potato sticked to the sheet tray when tossed which caused them to crumble a little bit. I want them to be deep-golden brown on all sides and retain their shape. Any tips?