Roasted Potatoes Recipe

Today, I’m making the case for roasted potatoes. With Thanksgiving right around the corner, it seems like mashed potatoes and potato gratin are all the rage. Sure, these classic potato recipes are tasty, but oven roasted potatoes offer something totally different and equally delicious. If you’re looking for a last-minute holiday side dish that your guests will love, this recipe is the one for you. Here’s why:

Clearly, we’re hooked on these easy oven roasted potatoes. Whether you make them for a holiday meal or for dinner any night of the week, I hope you love them too.

The first step to making great oven roasted potatoes is choosing the right potato variety. Steer clear of large russet potatoes here – their texture is too dry and chalky for this roasted potato recipe. I like to use a mix of red potatoes and small Yukon golds, but German butterball or fingerling potatoes would also be good.

Next, chop your potatoes into similar-sized pieces. This step is crucial to ensure even cooking. If your potatoes vary widely in size, you may not chop all of them the same way. For example, you may want to halve smaller potatoes and quarter larger ones. Aim for around 1-inch chunks across the board.

Then, it’s time to bake! Spread the chopped potatoes on a baking sheet lined with parchment paper, and toss them with olive oil, salt, and pepper. Roast them in a 425-degree oven until they’re tender and golden brown around the edges.

Let them cool slightly, and then, while they’re still warm, toss them with the dressing. Season to taste, garnish with chopped parsley, and serve!

If you love these oven roasted potatoes, check out this post for more of my favorite side dish recipes, or try any of these favorite side dishes next:

Easy Oven Roasted Potatoes

Oven roasted potatoes are an easy side dish that goes with pretty much any meal!

Prep: 65min

Total: 95min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 147 kcal, Carbohydrate 24 g, Protein 2 g, Fat 4 g, Sodium 27 mg, Fiber 2 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 2 pounds red or yellow skinned potatoes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 3 tablespoons fresh herbs (chopped (rosemary, parsley, thyme, basil))
• ½ teaspoon paprika
• coarse salt and pepper (to taste)

Instruction:

1. Preheat oven to 425°F.
2. Scrub potatoes (do not peel them). Dice into 1” cubes.
3. If time allows, soak potatoes in cold water for up to 1 hour. (This removes starch and makes for a fluffier potato). Drain and dry potatoes, if required.
4. Toss potatoes, olive oil, herbs, and seasonings
5. Place on a baking sheet and bake for 30-35 minutes until browned and tender.

Garlic Roasted Potatoes

Ina Garten’s Garlic-Roasted Potatoes from Food Network’s Barefoot Contessa make the perfect classic side dish for any meal.

Prep: 0 10min0

Total: 0 1h10min0

Yield: : 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 181, Fat 7g, Saturated Fat 1g, Carbohydrate 28g, Fiber 4g, Sugar 2g, Protein 3g, Cholesterol 0mg, Sodium 381mg

Ingredients:

• 3 pounds small red or white potatoes
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic (6 cloves)
• 2 tablespoons minced fresh parsley

Instruction:

1. Preheat the oven to 400 degrees F.
2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
3. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Oven Roasted Potatoes

With crispy edges, creamy middles, and bold, tangy flavor, these oven roasted potatoes are one of our favorite side dishes.

Prep: 5min

Total: 35min

Ingredients:

• 2 pounds small potatoes (halved or quartered)
• extra-virgin olive oil (for drizzling)
• sea salt and freshly ground black pepper
• finely chopped parsley (for garnish)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 2 cloves garlic (minced)
• 1 tablespoon minced rosemary
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon sea salt
• freshly ground black pepper

Instruction:

1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2. Toss the potatoes with olive oil, salt, and pepper, and spread evenly on the baking sheet. Roast 20 to 30 minutes, or until tender and golden brown around the edges. The timing will depend on the size and freshness of your potatoes.
3. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, garlic, rosemary, red pepper flakes, salt, and pepper.
4. Drizzle the dressing onto the cooked potatoes and gently toss. You may not need all of the dressing. Season to taste with more salt and pepper. Sprinkle with parsley and serve.

The Best Roasted Potatoes Recipe

FAQ

Should I boil potatoes before roasting?

Why do you soak potatoes in water before roasting?

Why aren’t my roasted potatoes crispy?

How to make perfect roast potatoes by Gordon Ramsay?

Do you roast potatoes at high or low temperature?

1. Heat oven to 190C/fan 170C/gas 5. …
2. Place a large, sturdy roasting tray over a fairly high heat, then tip in the fat and oil. …
3. Roast undisturbed for 20 mins, then remove from the oven and gently turn them over with a fish slice.

Why add flour to roast potatoes?