Roasted Potatoes

This is from Cook’s Illustrated - it’s a good method and it works for all sorts of vegetables. The theory is, use foil to really cook the potatoes, then remove the foil to brown and crisp them — it works really well for cauliflower too.


  • Olive oil
  • Potatoes
  • Salt
  • Pepper


  1. Pre-heat the oven to 425
  2. Cut the potatoes in wedges, not too small. 
  3. Toss the potatoes in a bowl, give them a good shower with olive oil, don’t be shy. Generous salt and pepper.
  4. Spread the wedges on a baking sheet, try to give ‘em room if you can. 
  5. Cover the sheet with foil
  6. Bake for 15 minutes with foil on
  7. Remove the foil, bake another 15 minutes
  8. Take the sheet out of the oven, flip the potatoes over to the other side. The pan side of the potatoes should be golden brown, if it’s not, keep cooking on side one for a few more minutes.
  9. Once they’re brown, cook ‘em for 15 minutes on the other side. Until they’re a little crisp and soft (be careful when you taste test one, they’re stinking hot).
  10. Remove and serve

You can of course add stuff to this: garlic, a little cheese, onion… but it’s not needed. The potatoes are perfect on their own. 

During the summer, you could clearly combine this with any grilled meat or veggie, or you could roast a chicken with it if you want.

Roasted Potatoes
Back to blog