Tired of peeling and mashing? For a perfectly simple potato side dish, reach for the roll.
Why This Recipe Works
For roasted potatoes with ultracreamy interiors in an amount to serve a crowd, an aluminum foil pouch was the answer. Crimping together the edges of two sheets of foil created the cooking pouch for our hybrid steaming-and-roasting method. It also made cleanup a breeze. Chopped fresh thyme and rosemary and butter added rich, savory flavor, but the butter alone couldn’t get the potatoes browned enough. For the best browning, we found that placing the baking sheet on the bottom oven rack, close to the heat source, was the solution.