Roasted Red Potatoes

Cook temperature 450°F

Cook time 40–45 min

Servings 6–8

Lid position Lid off

Ingredients

4 lb. baby red potatoes, halved 3 Tbsp. canola oil 12 large cloves garlic, crushed 1 Tbsp. fresh thyme, chopped 2 tsp. kosher salt ¾ tsp. freshly ground black pepper

Chef's Tip

Ingredient amounts are for reference only and are based on a 24-Qt capacity. Adjust quantities and cooking liquid as needed based on serving size.

Directions

Preheat

Leave the lid off. Set to 450°F. Preheat for 20 minutes. Keep the lid off throughout. Potatoes need dry heat to crisp up — the lid traps steam and will make them soft.

Season the potatoes

Toss potatoes with oil, garlic, thyme, salt, and pepper until evenly coated. Arrange cut side down in a single even layer in the insert pan.

Roast & serve

Roast lid-off at 450°F for 20 minutes. Check the cut sides — if they are deep golden, flip now. If not, give them 3–5 more minutes before flipping. After flipping, roast for another 15–20 minutes until the potatoes are cooked through. If more color is needed, add 5 more minutes. Serve hot. Serves 6–8.