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a plain rimmed sheet pan of small red-skinned potato halves with deeply golden flat cut faces, wrinkled red skins and fine dried oregano flecks, with no lemon wedges, fresh herb sprigs, cheese or other vegetables
Andre Lewis

Roasted Red Potatoes

A short parboil softens red potatoes before their cut faces meet a hot sheet pan, giving you browned undersides without a leathery skin. Drain them well, keep the halves cut-side down for most of the roast and add the lemon juice afterward so it brightens the finished potatoes without wetting the crust during browning.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs small red potatoes about 1 1/2 inches wide, halved
  • 2 tsp fine salt for cooking water
  • 2 tbsp olive oil
  • 3/4 tsp fine salt for seasoning
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 tsp finely grated lemon zest
  • 1 tbsp fresh lemon juice

Method
 

  1. Heat the oven to 425°F with a bare rimmed sheet pan on the middle rack. Put potatoes in a saucepan, cover with cold water by 1 inch, add cooking salt and simmer for 7 to 8 minutes after the water begins bubbling, until the outside softens but the center still resists slightly.
  2. Drain potatoes well and let steam escape for 3 minutes. Toss gently with oil, seasoning salt, oregano, garlic powder and pepper.
  3. Carefully arrange the potatoes cut-side down on the hot pan with space between them. Roast without turning for 25 minutes.
  4. Turn the potatoes and roast for 5 to 10 minutes more until fully tender and deeply golden underneath.
  5. Transfer to a bowl, toss lightly with lemon zest and juice and serve immediately while the browned surfaces are still crisp.