3-Ingredient Roasted Potatoes

Ingredients

Potatoes: 900 g (2 lb) waxy or all-purpose potatoes, such as Yukon Gold or red potatoes.
Fat: 80 ml (1/3 cup) extra virgin olive oil or melted good-quality butter.
Salt: 1 1/2 tablespoons Diamond Crystal kosher salt or 1 tablespoon fine sea salt.
Note: Freshly cracked black pepper is an optional addition.

Instructions

1. Prep the Oven and Pan Preheat your oven to 200°C (400°F) or 180°C for fan-assisted ovens. Place a large rimmed baking sheet or roasting pan inside the oven while it heats; a hot pan is essential to ensure an immediate sear and prevent sticking.

2. Prepare the Potatoes Wash the potatoes and cut them into even chunks (about 4–5 cm or 1.5–2 inches), leaving the skins on. Place the chunks in a large bowl and toss thoroughly with the oil and salt until every piece is coated.

3. Arrange for Roasting Carefully remove the hot baking sheet from the oven. Arrange the potatoes in a single layer, preferably cut-side down, leaving space between each piece to ensure they roast rather than steam.

4. Roast and Flip Roast the potatoes for 25 minutes. Use a spatula to flip each piece, then return them to the oven for another 20–25 minutes until they are deep golden brown and easily pierced with a fork.

5. Serve Transfer the potatoes to a serving plate and serve while hot or warm.

Storage and Reheating

Refrigerate: Store in an airtight container for up to 4 days.
Reheat: For the best texture, spread them on a baking sheet and heat in a 200°C (400°F) oven for 6–8 minutes to restore their crunch. Avoid the microwave, as it will make them soggy.
Freeze: You can freeze these in a single layer; reheat them directly from frozen in a hot oven until crisp.