I love my sister. And my sister loves oven roasted potatoes. Therefore, I make oven roasted potatoes for her. It’s pretty simple, actually – cooking is a symbol of love. Some people buy thoughtful gifts, write sweet cards, or even do tedious chores for those they love. I cook. And when I know there’s something particularly appealing to someone I care about, I take notice and bring it out when it really matters. Such is the case with oven roasted potatoes and my sister.
Years ago when we came up with this
crazy awesome idea that I would cook dinners for her family and mine (she hates to cook) every night, and she would do the dishes (I hate doing dishes), we figured the whole scenario would last a couple of months. Wrong! It’s been more than six years now and my family and hers get together pretty much every night. I cook. She cleans. (And we drink wine.) Our husbands love it. Our kids love it. And everyone else thinks we’re crazy.
Early on, I noticed that my sister loved oven roasted potatoes. Every time I made them, she ooohhhed and aahhhhed. But in all honesty, they really weren’t that good. They were either too mushy, too crunchy, too flavorless, or just plain blah. But she loved them, so I knew I had to perfect a recipe – one that I could make time and time again that would be the ideal combination of fluffy and tender inside, and crispy and flavorful outside. I didn’t just want her to love them, I wanted her to LOVE them! (It’s just like when she noticed that my favorite wine changed from Cabernet to Malbec, or Chardonnay to Sauvignon Blanc, she would restock her house with my wine of choice! I didn’t have to tell her or ask her. She just did it. She knew. Now that’s love!)
So I tried everything – different types of potatoes, different methods of cooking, different spices, onions and no onions, and after many (many) mediocre attempts, I perfected the oven roasted potatoes recipe! Using a combination of both Yukon Gold and red skinned potatoes, diced, then briefly boiled is key! Then spread them out on a pre-heated cookie sheet and toss with olive oil, salt, a bit of cayenne, and some sliced onion. Cook at a fairly high temperature, stirring often. The end result is amazing! Crispy, chewy and salty with a tiny bit of a kick. Perfect every time. Now I’m not going to lie, it’s not the easiest or quickest method, but it’s a home run every time. And it’s SO worth it just to see the delight in my sister’s eyes when she hears that I’m making oven roasted potatoes for dinner!
Oven Roasted Potatoes - a symbol of love
If you've been searching for a way to make your oven roasted potatoes tender on the inside and crisp and flavorful on the outside, look no more! You've found it! Finally...
- 4 Yukon Gold Potatoes, Leave skin on and dice to a 1" dice
- 4 Red Skinned Potatoes, Leave skin on and dice to a 1" dice
- 2 yellow onions, Sliced
- 2 Tablespoons olive oil
- 1 Teaspoon coarse salt
- 1/4 Teaspoon Cayenne Pepper
- Turn oven on to 450 degrees. I have better success with convection, but non-convection will work too, but it will take a little longer to crisp up. Put a rimmed baking sheet in the oven while it is heating up. Depending on the size of your potatoes, you may need two baking sheets. You don't want the potatoes crowded.
- Put diced potatoes into a large pot and cover with heavily salted cold water. Put on the cook top and turn heat to high. Bring to a boil. As soon as the potatoes are boiling, remove from heat and drain in a colander.
- While the potatoes are coming to a boil on the cook top, slice the onion into half moons.
- When the potatoes are drained, remove the hot baking sheets from the oven. Pour 2 tablespoons of olive oil onto the baking sheet. Spread onions and potatoes onto the hot oil and mix well, making sure the potatoes are coated in oil. Add more oil if needed to coat the potatoes. Sprinkle with salt and cayenne pepper, and place in oven. Cook approximately 45 minutes, stirring 3 or 4 times during the cooking process to ensure even cooking. Remove potatoes when they are nicely browned. Feel free to turn on the broiler for the last 5 minutes for even more browning. Remove from oven and add more salt and pepper to taste. Serve immediately. Yum!
Monday 10th of December 2018
Do you really roast them at 450 degrees for 45 minutes? I'm picturing burnt offerings after all that time.
Friday 28th of December 2018
I definitely roast them at 450. I like them a little crisp on the outside and it works like a champ!
Tuesday 15th of March 2016
We've been struggling to make the perfect taters, but I loooooove these!! Finally, we can make them at home :)
Wednesday 16th of March 2016
These always work! You'll love this recipe!