Roasted Potatoes Recipe
Roasted Potatoes Recipe: Crisp on the outside, fluffy inside – this easy oven-baked side dish will become your go-to for family dinners and festive feasts.
There’s something so comforting about a bowl of perfectly seasoned roasted potatoes. Whether it’s a Sunday supper or a holiday spread, these little golden clouds of joy deliver that crave-worthy crunch you can’t resist. I first fell in love with this recipe thirty years ago at a neighborhood potluck—somebody’s cousin brought what felt like the best roasted potatoes in the world, and I begged for the secret. After a few kitchen experiments and helpful hints from food scientists (yes, there are such folks who study crispiness!), I’ve fine-tuned a version that’s simple, healthy, and crowd-pleasing. You’ll find tips on trimming carbs by leaving skins on, info on starch-releasing soaks for extra crunch, and my go-to brand of sea salt. Let’s get roasting!
Why You’ll Love This Recipe
- Ready in under an hour, yet tastes like you spent all day in the kitchen.
- Uses basic pantry staples—no fancy equipment required.
- Oven-baked healthiness with minimal oil and zero deep-frying.
- Skin-on for extra fiber and rustic charm (plus those nutrients!).
- Customizable seasoning—swap in herbs or spices to suit your mood.
- Perfectly crispy edges thanks to a quick soak trick (more on that below).
- Makes 4–6 servings, so it’s ideal for intimate dinners or scaling up for crowds.
- Great make-ahead option: roast, chill, then reheat to freshen those edges.
These crispy bites aren’t just another side dish—they’re proof that simple ingredients plus good technique can steal the show.
Ingredients
• 2 pounds Yukon Gold or russet potatoes, scrubbed (no need to peel—skins add texture and nutrients)
• 2 tablespoons extra-virgin olive oil (I love California Olive Ranch) or avocado oil
• 1 teaspoon kosher salt (or fine sea salt)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder (freshly minced garlic also works—see Notes)
• 1 teaspoon dried rosemary or 1 tablespoon chopped fresh herbs (thyme or parsley also shine)
• Optional splash of lemon juice for brightness
Ingredient Tips:
– For super-crispy edges, cut potatoes into uniform 1-inch pieces and soak in cold water for 30 minutes to reduce surface starch.
– Yukon Golds roast creamier; russets yield crunchier exteriors. Mix ’em up if you like variety.
– If you want a smoky twist, swap half the garlic powder for smoked paprika.
Directions
- Preheat and Prep
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly grease it—this helps potatoes slide off easily when they’re done. - Soak and Dry
After cutting, place potato chunks in a bowl of cold water for 30 minutes (skip if you’re short on time, but you’ll trade a bit of crunch). Drain and pat completely dry with a clean kitchen towel—moisture is the enemy of crispiness. - Season Up
Toss potatoes in a large bowl with olive oil, salt, pepper, garlic powder, and rosemary. Use your hands to ensure every edge gets coated—you want an even, thin oil layer. - Spread and Space
Arrange potatoes cut-side down on the baking sheet, leaving at least ½ inch between pieces so air can circulate. Crowding leads to steaming, and that won’t give you those prized golden bits. - Roast Away
Slide the tray into the oven’s middle rack. Roast for 25 minutes, then flip each piece with a spatula. Roast another 10–15 minutes until all sides are golden brown and edges look crackly. - Finish with Flair
As soon as they’re out of the oven, sprinkle a pinch more salt or a few fresh herb leaves. Add a light squeeze of lemon juice if you like a zing. Serve immediately for maximum crunch—honestly, there’s no going back once they cool!
Servings & Timing
Makes about 4–6 side-dish servings
Prep Time: 10 minutes (plus 30 minutes soaking, optional)
Cook Time: 35–40 minutes
Total Time: 45–55 minutes (including soak)
Context Tip: Plan for a 15-minute buffer if you’re juggling mains and salads—roasted potatoes love to wait in a warm oven on a turned-off rack without going limp.
Variations
• Italian Style: Toss in ½ teaspoon dried oregano and ¼ cup grated Parmesan in the last 5 minutes of roasting.
• Spicy Kick: Add ½ teaspoon cayenne pepper or chili flakes when seasoning.
• Herby Lemon: Mix chopped fresh parsley, dill, and lemon zest after roasting.
• Vegan Cheesy: Sprinkle nutritional yeast before serving for a dairy-free “cheesy” finish.
• Garlic Lovers: Use 3 cloves minced garlic and toss halfway through baking to avoid burning.
Storage & Reheating
• Fridge: Store cooled potatoes in an airtight container for up to 4 days.
• Freezer: Flash-freeze on a sheet, then transfer to a freezer bag for up to 2 months.
• Reheat: Spread in a single layer on a baking sheet; bake at 400°F for 10–12 minutes until re-crisped. Avoid the microwave—it makes them soft.
• Make-Ahead: Roast potatoes fully, cool, then stash in fridge; reheat when guests arrive for a stress-free prep.
Notes
• Experiment with oil temperatures: some ovens run hot at the back, so rotate halfway if you see uneven browning.
• Don’t skip the soak; it’s a simple data-driven tip—laboratory tests show up to 30% extra crispiness when surface starch is rinsed away.
• If you try a spice blend (like za’atar or harissa), toast it briefly in oil before tossing so flavors bloom.
• Leftover skins can be tossed in hot oil for a quick snack—just like mini chips!
FAQs
Q: Can I use sweet potatoes?
A: Yes—toss 1-inch sweet potato cubes with the same seasonings, but roast at 400°F for about 30 minutes since they cook faster.
Q: Why aren’t my potatoes crispy?
A: Likely too crowded or too moist—spread them out and pat dry thoroughly after soaking or washing.
Q: Can I make these gluten-free?
A: Absolutely—this recipe is naturally gluten-free as long as your seasonings don’t include hidden wheat.
Q: What’s the best potato variety?
A: Yukon Golds give a creamy interior, while russets crisp up best; mixing both adds texture fun.
Q: How do I prevent burning garlic?
A: Use garlic powder or add minced garlic in the last 5 minutes of roasting to avoid char.
Q: Can I air-fry instead?
A: Sure—cook at 400°F for about 18–22 minutes, shaking basket halfway through for even browning.
Q: Are these Paleo or Whole30 friendly?
A: Yes, if you stick to compliant oils and spices—check labels on dried herbs and salt blends.
Q: What if I don’t have parchment paper?
A: Lightly grease the pan or use a silicone mat to prevent sticking and assist cleanup.
Conclusion
These roasted potatoes are simple yet satisfying—an easy side dish that dazzles with minimal fuss. With a crisp crust, fluffy heart, and endless seasoning possibilities, they’ll win over picky eaters and potato fans alike. Give this Roasted Potatoes Recipe a whirl, then come back and tell me how yours turned out—or share your favorite flavor twist in the comments below!
Roasted Potatoes Recipe
Ingredients
- 2 pounds Yukon Gold or russet potatoes scrubbed, skins left on
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 teaspoon kosher salt or fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder or freshly minced garlic
- 1 teaspoon dried rosemary or 1 tablespoon chopped fresh herbs (thyme, parsley)
- Optional splash of lemon juice
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment or grease lightly.
- Soak cut potatoes in cold water for 30 minutes, then pat dry.
- Toss potatoes with oil, salt, pepper, garlic, and herbs in a bowl.
- Arrange potatoes on baking sheet, cut-side down, with space between each piece.
- Roast in oven for 25 minutes, flip, then roast another 10-15 minutes until golden brown.
- Sprinkle with extra salt, fresh herbs, and lemon juice. Serve immediately for maximum crunch.
