Roasted potatoes make a filling addition to any meal. Most commonly incorporated into breakfast, there's no reason you can't add roasted potatoes to lunch or dinner just as easily or try them as an ingredient for a new spin on potato salad or hash. Unfortunately, roasting vegetables, particularly potatoes, can be tricky, because they tend to stick to roasting pans and must be pried off, often losing their crispy outer skins. Some tricks to roasting potatoes allow you to prevent sticking and serve perfect roasted potatoes every time.
Purchase low-starch, waxy potatoes. Fingerlings, red and new potatoes are all perfect roasting potatoes. Starchier potatoes have a greater tendency to stick.
Preheat the oven to 190 degrees C. Most recipes call for less cooking time in a hotter oven, but you can achieve equally crisp roasted potatoes by cooking at a lower temperature and then finishing them in the grill.
Start a large pot of water boiling.
Line a roasting pan with parchment paper. Parchment paper provides a disposable non-stick surface, allowing you to forgo heavy cooking sprays or dousing the pan with fatty oil.
Wash and cut your potatoes into bite-size pieces. Remove the skins if you prefer, although they add colour and flavour if you do not mind the texture.
Boil the cut potatoes for four to five minutes. Drain thoroughly, and pat dry gently to remove as much moisture as possible.
Toss the potatoes with a drizzle of olive oil until each piece is lightly coated. Add your preferred seasoning, and toss with the olive oil.
Bake uncovered for one hour on the middle rack of the oven. Turn the potatoes with a spatula every 15 to 20 minutes to ensure even cooking.
Crisp the potatoes directly under the grill for two minutes at the end of cooking. Keep a close watch on them during broiling, as it only takes a few extra seconds to go from crispy to burnt under such high heat.