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These oven roasted potatoes have a perfectly browned, crispy outside and a creamy interior, making this foolproof recipe a must-have in every cook’s arsenal. They pair seamlessly with almost any meat or vegetable main, from Brown Butter-Basted Steak to Slow-Roasted Char with Fennel Salad. And there’s a good chance you already have everything you need in your kitchen to make them.

The genius steam-then-roast method is what produces perfect spuds every time. Opt for medium-small Yukon Golds (about 2″ wide), which are neither too starchy nor too waxy.

If you prefer roasted sweet potatoes, this recipe has you covered, and if you’re looking for a perfectly executed baked potato, head this way. Find even more ways to cook all kinds of potatoes over here.

Editor’s note: This recipe was originally published October 9, 2017.

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Ingredients

4 servings

2

pounds medium Yukon Gold potatoes (about 2 inches in diameter)

¼

cup extra-virgin olive oil

Kosher salt, freshly ground pepper

Steps

2.

Arrange potatoes, cut side down, on a rimmed baking sheet, spacing evenly apart. Pour in 1½–2 cups water (it needs to cover baking sheet in a thin layer).

3.

Cover baking sheet with a double layer of foil, crimping sides very tightly to seal well. Doing this will trap in steam and prevent water from dribbling out if you tip the sheet.

4.

Bake potatoes until a fork or skewer slides easily through potatoes, 25–30 minutes. The foil will be puffed, but poke through and feel around for a potato to test. Try testing a couple to gauge doneness.

5.

Let potatoes cool about 5 minutes. Crank up oven temperature to 500° (or as high as your oven goes). Use tongs to lift up foil at 1 corner, peeling it back only about 1″. Tip open corner into the sink and pour off water.

6.

Remove foil and drizzle ¼ cup oil over potatoes; season generously with salt and pepper. Let potatoes cool to the point you can handle them, then toss with your hands to coat completely. Arrange cut side down again.

7.

Roast potatoes until tops are golden, bottoms are deeply browned and crisp, and oil around edges is sizzling and, 20–25 minutes.