Crispy Roasted Potatoes
Cooks Illustrated

(potato )

Crispy Roasted Potatoes
Crispy Roasted Potatoes

Yield: 4 - 6 servings


2½ lb Yukon Gold potatoes, rinsed and cut into ½-inch slices
Salt & Pepper
5 Tbsp olive oil


  1. Preheat oven and baking sheet: Preheat oven to 450°, adjust rack to lowest position. Preheat baking sheet.
  2. Par cook: Place potato slices in Dutch oven and add cold water to cover by 1 inch. Bring to boil over high heat. Reduce heat and simmer until exteriors of potatoes have softened, but centers offer resistance to paring knife (about 5 min.)
  3. Toss Vigorously: Drain well and transfer to large bowl. Drizzle with 2 TBsp oil and sprinkle with ½ tsp salt. Using rubber spatula, toss to combine. Drizzle with another 2 Tbsp oil and ½ tsp salt. Continue to toss until exteriors of slices are coated with starchy paste, 1 - 2 min.