Ginnifer Goodwin Instagram – Dear @missjobaker, Here is my babbling recipe for #roastpotatoes. Slide 2. I prep my (often Yukon gold) #potatoes at least 24 hours before I want to cook them. I peel said potatoes and cut them into same-ish sized pieces. I do NOT parboil them. I generously salt the potatoes and STEAM them for as long as it takes me to drink a cup of tea, get sucked into a book, and go, “Oh no! The potatoes!” I bet this is a 15 minute experience? Then I take a skewer and rake that across a potato. Is there evidence of potato-ness on said skewer? If so, I move on to… Slide 3. Holding the lid firmly in place, I bang the potatoes about the steam basket. I then remove the lid and let the potato steam do it’s go-away thing. Slide 4. I line a baking sheet with a piece of parchment paper and spread the potatoes out so that they are not touching. I cover the whole thing in plastic wrap, because I haven’t found a better solution. I put the baking sheet in the freezer til whenever-in-the-future I need to roast potatoes. The freezer is the secret weapon. Slide 5. On another day when I’m hungry, I preheat the oven to 400F. I coat my roasting tin with a high-smoke-point oil — my fam prefers something animal-based — and I use only enough to make the whole bottom glassy and that’s IT. I stick the oily tin in the oven to warm up for 5-ish minutes. NOW I go get my potatoes out of the freezer. I put the tin on the stovetop, turn up the heat to medium (if the tin is stove-top safe) and dump the potatoes in the tin. I step back! They splatter! Can you see in the photo that I use such a small amount of oil that it’s ALMOST all soaked up by the potatoes? As quickly as possible, I flip them around with tongs in what oil is left. I pop the tin in the oven. I do not touch the potatoes again. Slide 1. I wish I could tell you how long I roast my potatoes. It could be 40 minutes? I just watch the color and I fiddle with the temperature so that they come out after everything else is ready to serve. They are effing crispy on the outside and effing fluffy on the inside. Lemme know if you give ‘em a try! P.S. I threw in a pic of my favorite platter, because… Digby.