Grandma’s Roasted Potatoes
These roasted potatoes are crispy on the outside, but are tender and buttery on the inside.
Serves6
Prep10 minutes
Cook1 hour to 1 hour 30 minutes
One thing about my Grandma? She made the BEST potatoes. I looked forward to eating them every Rosh Hashanah and Thanksgiving — and I’m not the only one. At family gatherings, all the cousins issued warnings not to sneak any potatoes and to make sure to leave enough for everyone — or else. They’re crispy on the outside and so creamy and tender on the inside. They even taste buttery, despite the fact that she always made them with margarine so they’d be Parve.
When my Grandma could no longer take on this extremely important task, my mom stepped up to the plate — but not without detailed instructions. Mom always did a good job, don’t get me wrong, but nothing beats Grandma’s potatoes. We’re always going to have the potatoes on our table. In fact, my mom has no choice but to make them because they’re always in demand.
Why You’ll Love It
- You only need 3 ingredients. (And salt and pepper.)
- No boiling necessary. Because her recipe calls for canned potatoes, it cuts down on prep time and involves fewer dishes. Also, cheaper!
- They go with anything. The crispy outside, creamy insides, and all-rounder flavor make them the perfect side for any kind of dish.
Key Ingredients
- Canned whole potatoes: My grandma’s note to my mom? Buy the Del Monte or Stop & Shop “Nowhere else is as good.”
- Butter: Or margarine (because I was raised in a Kosher household, and those meals were meat). You could also use chicken schmaltz or duck fat (both I have done, and both are good). You’ll melt whatever fat you use in the baking dish while the oven is heating before tossing it with the drained and dried potatoes.
- Paprika: A whole tablespoon! It adds tons of flavor and pretty color. If you buy Hungarian paprika (recommended by my Hungarian father), I strongly advise you to LOOK AT THE LABEL and make sure you buy sweet paprika. Or you may, by accident, use hot paprika on the potatoes and set your mouth on fire. (I was scrambling to figure out a way to dull the heat.) I think a little sprinkle of hot paprika could be good, but maybe not, like, half a can.
Grandma's Potatoes Recipe
These roasted potatoes are crispy on the outside, but are tender and buttery on the inside.
Prep time 10 minutes
Cook time 1 hour to 1 hour 30 minutes
Serves 6
Nutritional Info
Ingredients
- 4 (15-ounce cans)
whole potatoes, preferably Del Monte or Stop & Shop
- 4 tablespoons
unsalted butter or margarine
- 1 tablespoon
paprika, plus more as needed
Kosher salt
Freshly ground black pepper
Instructions
Arrange a rack in the middle of the oven and heat the oven to 400ºF. Place 4 tablespoons unsalted butter in a 9x13-inch metal or ceramic baking dish. Place it in the oven while it is heating. Check after 5 minutes and remove from the oven when the butter is melted.
Drain 4 (15-ounce) cans whole potatoes. Pat dry with paper towels. Halve the potatoes, or cut into thirds if large. Add the potatoes to the baking dish and sprinkle with 1 tablespoon paprika, and toss until evenly coated. Add more paprika as needed until visible and evenly coated. Arrange into an even layer.
Bake for 30 minutes, stirring halfway through. Increase the temperature to 450ºF. Continue to bake, stirring every 15 minutes, until the potatoes are golden-brown and crispy, 30 minutes to 1 hour more.
For extra-crispy potatoes, turn on the broiler and broil until dark golden-brown, 2 to 4 minutes. Taste and season with kosher salt and black pepper as needed.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat uncovered at 350°F until warm, about 15 to 20 minutes.