Technique: Perfect Roast Potatoes

Potatoes:  inexpensive and versatile - there's just something about them that is so comforting!  Most people know how to roast potatoes, but this technique is effortless and uses very little fat.  Want to know the secret?

I must confess that I learned this trick from the great Tyler Florence.  The trick is all in pre-heating the pan.  So simple!  Your potatoes will never stick to the pan again.

Step 1:
Preheat oven to 400F and place a rimmed baking sheet in the oven.

Step 2:
Wash and cut potatoes.  I love using Yukon Gold potatoes, but you can use any type you like.  I also like to keep the skin on for the extra fiber and nutrients.  Cut the potatoes into equal 1 inch cubes.  If you have larger pieces it will take a bit longer to cook.

Step 3:
Place the potatoes in a large bowl and drizzle lightly with some extra virgin olive oil.  You'll only need about a tablespoon of oil for about 2 lbs of potatoes. Sprinkle generously with salt, pepper, and herbs* (optional).  Toss well to coat potatoes. 

Step 4:
After the pan has warmed up in the oven for about 10 min, quickly add the potatoes.  You should hear the potatoes sizzle!  Spread the potatoes out in an even layer and close the oven door immediately.  Start timer.

Step 5:
After 20 min, flip the potatoes over and cook for another 15-20 min.  Potatoes are done when a fork pierces through easily.  Serve warm.
 
*Hearty herbs like thyme and rosemary work great here, either dried or fresh.   I also love herbs de Provence - my fave!  Delicate herbs like dill or parsley work best when added after the potatoes are cooked.