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I feel like I’ve uncovered the Caramilk Secret to getting perfectly oven roasted potatoes. In the past, my attempts at roasting potatoes either yielded undercooked potatoes or ones that were overcooked and burnt on the outside.

Then my wife found this recipe the other day on the Whole Foods app on her iPod touch. The recipe described two methods of cooking the potatoes. The first method got my attention right away because I was hopeful for a solution to my previous potato bombs. It seemed too simple to be the piece that would make the difference. One little step: Steam the potato pieces for 6 minutes, then roast in the oven. That’s it? I gave it a try with some nice red potatoes. Cut into wedges then steamed for 6 minutes. I tossed the steamed potatoes in a bit of olive oil, then seasoned with salt, pepper and chopped fresh rosemary and roasted on a baking sheet for 30 minutes in a 375F oven, turning the potatoes over halfway through. The potatoes turned out perfectly: Beautifully cooked on the inside, crisp and seasoned on the outside. Delicious!

A few days later, I tried the same trick with sweet potatoes and achieved the result pictured here. It was sweet potato nirvana. I will be cooking potatoes this way again and again. And now you know the secret  too. Go forth and roast.

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