If you’ve ever made roast potatoes that are too mushy or undercooked, this recipe has exactly what you need. You can vary the seasonings as much as you need, but follow the process to get perfect roasted potatoes.
• 6 russet potatoes
• Olive oil
• Salt and pepper
Also, keep on hand a cutting board, sharp knife, vegetable peeler, large pot with lid and oven-safe dish for roasting.
This recipe serves about 3 or 4.
Peel and Cut Potatoes
Start by peeling the potatoes. If you happen to use yellow, red or some other variety of potatoes, peeling may not be necessary.
Next, cut the potatoes into quarters.
Preheat the oven to 350 F.
Parbroil the Potatoes
Parbroiling simply means boiling the potatoes for a few minutes (in this case, 5 minutes) and then removing them from the heat. The key is to soften the potatoes slightly and to let the rest of the cooking to take place in the oven.
Place the potatoes in a large pot with a lid, filling the pot with water, just to cover the potatoes.
Place lid on the pot. Place on stove at high temperature, bring to a boil and boil for 5 minutes. After 5 minutes drain potatoes.
Season the Potatoes
Really, you can season the potatoes how you like. We are keeping things simple with olive oil, salt and pepper.
For our recipe, drizzle with olive oil, and add salt and pepper to taste.
Roast in Oven
Place potatoes in oven-safe dish and cook at 350F for about 45 minutes, stirring occasionally.