I love crispy potatoes but hate cooking them on the stovetop. It takes so much babysitting and they take forever to get soft enough! I came up with an AMAZING method for getting the perfect crispy roasted potatoes in the oven. Creamy on the inside with that flavorful crunch on the outside.
I wanted to come up with a method that didn’t dry out the potatoes. I often found recipes left dry and chalky potatoes. I wanted something that tasted like you par-boiled the potatoes and then crisped them in a pan but without all that work.
Cuz I am super lazy.
And I hate dishes.
Obviously when you want to keep moisture in, you put a lid on whatever you’re cooking. I decided to apply the same principle with my potatoes. I baked them covered with foil for the majority of the cooking time and then took the foil off just for the last 5-10 minutes to really crisp up.
Covering the potatoes also allowed me to use a high heat which cooked the potatoes more quickly, didn’t dry them out, and gave me that crisp I was looking for.
I use this recipe all the time now!!! I especially love it for beefing up sheet pan meals. Sometimes they are a little to light for my crew and we need a bit more to get us full after a long work day.
I typically never roast potatoes with other veggies or meat, they just take so long I find everything else ends up overcooked! I’ll start the potatoes using this method and then prep the sheet pan meal and finish them up together. Two sheet pans, two sheets of parchment and minimal mess!
I kept the seasonings pretty basic in the recipe card, but you can season them however you like! Toss some garlic powder in there, some herbs, whatever you like!