I've long sought the secret to perfect crispy-on-the-outside, buttery-on-the-inside, oven potatoes, and now that I have it down pat, I'm ready to share.
It does involve one extra step: parboiling the potatoes before baking, but it's worth it!
The other thing to keep in mind is to resist the urge to keep checking on them and mixing the potatoes around. You want to keep them in one place to give them a chance to really develop a crust. After 40 minutes you can give them one quick flip/mix and then back to the oven. End result: perfect potatoes.
- 3 lbs. Yukon Gold Potatoes
- 1 tsp. kosher salt
- 1 tsp. garlic powder
- 1 tsp. paprika
- 3 tbsp. oil
- optional: dried onion flakes
- Pre-heat oven to 450°F.
- Fill a pot halfway with salted water, cover and bring to a boil.
- Peel the potatoes and cut into small cubes.
- When the water is boiling, add the potatoes and cook for 10 minutes.
- Drain the potatoes and transfer them to a baking sheet.
- Sprinkle the potatoes with the salt, garlic and paprika, and drizzle with 2 tbsp. oil.
- Bake on 450°F for 40 minutes.
- Remove from oven, flip the potatoes over, (add onion flakes, optional) and drizzle with the remaining 1 tbsp. oil.
- Return to oven for another 15-20 minutes until potatoes are crispy and golden on all sides.
- Serve immediately.