Roasted Red Potatoes

1. Preheat Oven

Start by preheating your oven to 425 degrees, ensuring the rack is positioned in the middle for even heat distribution.

2. Prepare Potatoes

While the oven is warming up, take 2 pounds of unpeeled red potatoes and cut them into ¾-inch wedges. In a large bowl, toss the potato wedges with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of pepper. This even coating of oil and seasoning is essential for achieving that perfect crispiness.

3. Arrange and Cover Potatoes

Next, line a rimmed baking sheet with aluminum foil and arrange the potato wedges in a single layer, making sure one cut side is facing down. Cover the potatoes tightly with another sheet of foil.

4. Initial Roasting

Place the baking sheet into the oven and let the potatoes roast for 20 minutes. This initial covered roasting step helps to steam the potatoes, softening them and prepping them for a crispy finish.

5. Uncover and Continue Roasting

After 20 minutes, carefully remove the foil. By now, the bottoms of the potatoes should have started to develop a crusty, golden layer. Continue roasting the uncovered potatoes for another 15 minutes, which will enhance their crispiness.

6. Final Roasting

For the final touch, flip the potatoes and roast them for an additional 8 minutes, ensuring they are evenly golden and crispy on all sides.

7. Season and Serve

Once done, remove the potato wedges from the oven and season them with additional salt and pepper to taste. Serve hot and enjoy these perfectly crispy, golden potato wedges.