A big platter of mixed-up oven roasted potatoes for Thanksgiving takes minutes to toss together and adds a nice aroma to the already vibrant holiday kitchen. This combo of Yukon Golds and fingerlings looks great and is absolutely delicious.
You want the spuds relatively same-sized for even cooking, so make some cuts to accomplish that. Yukons halved were an even match for the fingerlings. Whatever you choose, drizzle oil over the potatoes and season with salt and pepper. Cover with foil and cook for about 45 minutes at 400°F or 60 minutes at 350°F. Near the end of cooking remove the foil to crisp up the skins. Move the potatoes around the pan with a long handled-spoon a few times during cooking.
If your oven is tied up with turkeys and other sides, place the potatoes into a pan or aluminum steam table pan and cook on the grill. Keep the heat around medium so as not to burn the bottom sides of the potatoes, or place the pan on the grill’s upper shelf (and turn up the heat to medium-high). Again, move the potatoes around during cooking and remove the foil near the end. Test with a fork for doneness.
This method suits all the root vegetables, so pile them into the pans and go relax in front of the fire before all the family business begins.