Perfectly Roasted Potatoes

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These perfectly roasted potatoes use a clever two-stage cooking method to achieve a texture that is difficult to beat. By first steaming the Yukon Golds under a tight foil seal and then finishing them at a high temperature, you create a beautiful contrast between the velvet-soft interior and the glass-like, golden-brown crust. This vegan-friendly side dish relies on simple ingredients but delivers a sophisticated, savoury flavour that complements almost any main course.

Ideal for a Sunday roast or a special dinner party, this technique ensures consistent results every time. The addition of olive oil and a high-heat finish allows the edges to caramelise and sizzle on the baking tray, resulting in a deeply satisfying crunch. Serve these potatoes exactly as they are, as the natural sweetness of the potato and the rich seasoning require no further accompaniment.

Ingredients for Perfectly Roasted Potatoes

900g small Yukon gold potatoes
60ml olivolja
Kosher salt och nymalen svartpeppar

How to make Perfectly Roasted Potatoes

Place a rack in the lowest position in your oven and preheat to 218°C. Halve potatoes lengthwise.

Arrange potatoes, cut side down, on a large rimmed baking sheet, spacing evenly. Pour in 350 to 475ml water—enough to cover the surface in a thin layer but not so much that it spills the second you move the sheet.

Cover baking sheet with a double layer of foil, crimping sides very tightly to seal well. This will trap in steam and prevent water from sloshing out if you accidentally jostle the sheet.

Bake until a fork or a skewer slides easily through the potatoes, 25 to 30 minutes. The foil will be puffed; pierce it with the fork or skewer and poke around for a couple of potatoes to test.

Let potatos cool, still covered, 5 minutes. Use tongs to peel back foil about 1 inch at on corner. Carefully tip sheet and pour off water (its job is done). Crank up oven to 260°C or as high as it goes.

Remove foil. Drizzle olive oil over potatoes. Season generously with kosher salt and freshly ground pepper. Let potatoes cool to the point that you can handle them, then toss to coat.

Arrange potatoes cut side down and roast, uncovered, until skins are golden, cut sides are deeply browned and crisp, and you can see the edges frying and sizzling in the oil on the sheet, 20–25 minutes.

Let potatoes cool for a minute or two, then use a spatula to unstick them from the baking sheet. Serve them exactly as they are because these potatoes need absolutely nothing else.

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