Roasted potatoes are a side dish I lean on at least twice a week. They are quick to prepare, require only a handful of ingredients, and I can customize the flavor by mixing up the spices I use to suit what I am serving them with.
In my 20-plus years of cooking experience, I’ve found that there are two key attributes of a perfectly roasted potato. The first is a crust almost as crisp as a french fry (no one likes a soggy potato of any kind!). The second is a creamy, fluffy interior. The ideal temperature for achieving potatoes that meet this criteria is 400°F convection. By roasting the potatoes using convection mode, the hot air is constantly circulating around the potatoes, which helps them cook faster and more evenly and encourages browning.
How I Roast My Perfect Potatoes
My process looks like this: I halve or quarter baby potatoes and place them on a sturdy, rimmed sheet pan. I drizzle them with olive oil and season generously with salt, pepper, and any other spices I might be in the mood for. If I’m feeling fancy, I add a few aromatics like whole garlic cloves or hearty herbs like rosemary, then I use my hands to toss the potatoes to make sure each piece is fully coated in olive oil and seasonings.
Once the oven is preheated, I slide the potatoes in and roast them undisturbed for about 30 minutes. Then, I gently turn the potatoes and return them to the oven for 25 to 30 minutes more, or until fork tender but crisp on the outside. If some of the potatoes are sticking to the pan after the initial 30 minutes, just leave them alone. They will eventually release from the pan, and you can then turn them over to cook the other side!
There are many ways to make roasted potatoes, but I’ve found this to be the best and simplest. Parboiling is great if you are looking to save some roasting time, but I avoid it because of the extra dishes and hands-on time it requires.
If you do not have a convection oven, fear not! Preheat the oven to 450°F, then drop the heat to 400°F once you place the potatoes in the oven. This extra blast of heat at the beginning of the cooking time will help a crust to form.
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