• Cooking Time: 45 minutes
  • Servings: 4-6
  • Preparation Time: 10-15 minutes
  • 2 lbs. medium Yukon Gold or Baby Red potatoes (about 2” in diameter)
  • ¼ c. EVOO
  • Freshly ground sea salt
  • Freshly ground black pepper
  1. Cut potatoes in half and arrange cut side down on a baking sheet, spacing evenly apart. Pour 1 ½ -2 cups of water to cover baking sheet in a thin layer of water. Cover the baking sheet with the potatoes with heavy duty foil, crimping sides around pan well to trap steam. Bake the potatoes in an oven preheated to 425F for 25-30 minutes. Use a fork to prick potatoes through the foil to test for tenderness. When potatoes are tender, remove from oven to cool for 5 minutes or longer. Turn oven temperature to 500F. Lift foil at a corner and pour off water. Remove foil. Drizzle olive oil over potatoes, salt and pepper to taste, toss potatoes to coat completely. Arrange cut side down. Roast potatoes until tops are golden and bottoms are brown and crisp; about 20-25 minutes. Let cool slightly before using spatula to remove from baking sheet to serve.
This method of steaming, then roasting the potatoes results in perfect roasted potatoes.