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Perfectly Roasted Potatoes

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

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.

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Ingredients for Perfectly Roasted Potatoes

  • 900g small Yukon gold potatoes

  • 60ml olive oil

  • Kosher salt and freshly ground black pepper

How to make Perfectly Roasted Potatoes

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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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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