Beth's foolproof tips for achieving perfectly roasted potatoes every single time!
1 1/2 lbs (680 g) of small Yukon gold or "Dutch Potatoes"
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) fresh rosemary, minced
salt and pepper to taste
Preheat oven to 425F (218C).
Take out your most well-loved "seasoned" rimmed sheet pan. Newer pans with new metals are very porous, meaning they will grab food and it will stick to it. But an old pan, over the years, has been exposed to several hours of heat and oil and heat and oil, and it develops a kind of "patina" which creates a better non-porous, unstickable surface. So those pans that look a little ragged for the wear, don't get rid of them! They are perfect for roasting potatoes.
Make sure that once your potatoes are rinsed off, you pat them very dry. If a potato is wet when it hits a hot oven, it will steam and not crisp. So be sure they are dry.
Cut them into quarters, this is really the best size for roasting. It will also create equal size pieces which is also important so that they roast at the same time and you don't end up with some burnt and some under cooked. Then place the potatoes in a large bowl, toss with oil, rosemary and salt and pepper.
Turn out the potatoes on your sheet pan in a single layer. Do not crowd! You want them all to have room to roast and not steam. Place in oven and allow to roast for 10 mins, untouched.
DO NOT TOUCH THEM WITH A SPATULA TO FLIP! However tempting this may be! Instead, at the 10 minute mark, go in and shake the pan back and forth; the ones that are ready to flip will flip, and those that aren't won't. This prevents the potatoes from sticking, the longer they cook they will unstick, but if they are sticking to the pan, they are not done yet.
Repeat the process of shaking the pan every 10 mins, until the potatoes are golden brown and no longer stick, about 30-40 mins.
Transfer to a serving bowl and top with a little sea salt. Serve with a roast chicken or any roasted or grilled meat. Enjoy!