Roast Potatoes

Fluffy on the inside, golden and crisp on the outside—classic roast potatoes done right.

Ingredients

• 2 lb potatoes

• ¼ cup olive oil

• Salt

Instructions

1. Preheat the Oven
   Place a roasting pan in the oven and heat to 425°F.

2. Prep the Potatoes
   Peel the potatoes and cut them into quarters (or sixths if large). Place them in a pot of cold salted water and bring to a boil. Reduce heat to medium-high and cook for 10–15 minutes, until a knife slides in easily.

3. Heat the Oil
   Drain the potatoes and set aside. Carefully pour the olive oil into the hot roasting pan and return it to the oven for a couple of minutes to heat the oil.

4. Rough Up the Potatoes
   Gently shake the drained potatoes in the pot to roughen the edges. This helps them absorb the oil and get extra crispy.

5. Roast Until Golden
   Carefully add the potatoes to the hot roasting pan, turning them with a wooden spoon to coat in oil. Roast for 15–20 minutes, flip, then roast for another 15–20 minutes until golden brown and crispy.

6. Finish and Serve
   Remove from the oven, season generously with salt, and serve hot.