The Easy Italian Trick for the Perfect Roasted Potatoes
I learned a ton during my brief restaurant stage in Barbaresco, Italy, but one trick alone was worth the plane ticket and hours of (unpaid) work. I discovered the secret to incredible rosemary roasted potatoes that boast a crispy brown exterior and creamy insides — and, miraculously, they don’t stick to the pan. They’re a cinch to make at a moment’s notice and the cleanup is so easy. Rosemary roasted spuds have become my go-to side dish for everything from roast chicken to pan-seared steak.
There are a million recipes for roasted potatoes out there, from the British-style boil-them-first “roasties” to simple sheet tray versions with a rainbow of seasonings, but they all fail for me in one important way: They tend to stick to the pan. No matter how much oil I use, or how much I stir them, I end up jabbing at the spuds with a spatula to loosen them from the pan, often leaving behind the crusty bits I was most excited for. The trick I learned in Italy remedies this and produces the best roasted potatoes I’ve ever had. It’s so simple, I can’t believe I hadn’t thought of it before: Preheat the roasting pan.
What Makes My Perfect Roasted Potatoes So Good?
It makes total sense if you stop and think about it. When sautéeing in a stainless steel (not nonstick) pan, experienced cooks know to heat it for a bit before adding oil and the ingredients. That’s because cold metal is porous. When you heat a metal sauté pan, the metal expands, making the pores on its surface smaller, thereby making the cooking surface smoother and less sticky. The same principle applies to sheet pans — heating them up makes them virtually nonstick.
By putting a sheet pan in a cold oven and preheating it to 425°F, not only does the pan become less sticky, but it also creates a better sear on the potatoes, so they have a thicker layer of browned goodness on them than conventional roasted potato recipes. Bonus: Less sticking means the sheet pan will be a breeze to clean (no more scraping, soaking, or cleaning hacks required).
How It Works
Put a heavy rimmed baking sheet — large enough to comfortably hold all the potatoes without overcrowding in an even layer — in the center rack of the oven and preheat to 425°F for at least 30 minutes.
Toss waxy potatoes cut into 1 1/2- to 2-inch chunks in a large bowl with enough olive oil to generously coat the potatoes. Add chopped woody herbs (like rosemary or thyme) and season generously with salt and pepper.
Wearing oven mitts, quickly pour the potatoes onto the hot pan while it’s still in the oven. Quickly shake the pan so they are in an even layer and close the oven door.
Roast, shaking the pan once or stirring with a spatula for more evenly browned potatoes. Cook until the potatoes are well-browned and tender when pierced with a fork, 25 to 30 minutes. Serve immediately for the crispiest results.
Further Reading
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