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?

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