October 14, 2021
French fries, meet your match. Roasted potatoes are thick, crispy, and coated in delicious herbs and garlicky flavor. In other words, they are one of the best recipes with potatoes around. Plus, they are easy to make at home and require minimal prep, clean-up, and equipment. They pair well with almost everything, and they also make for a delectable, savory snack. As if all of this weren’t enough, roasted potatoes are also healthy for you and full of vitamin B. They’re even gluten-free. One might just say that roasted potatoes are the perfect side dish.
What’s more, there’s a perk. Once you become a pro at making roasted potatoes recipes, you’ll be ready to take on new culinary adventures. Roasting is a skill that you can apply to a wide variety of vegetables like sweet potatoes, zucchini, and carrots. So, preheat your oven because it’s time for you to learn how to make roasted potatoes.
Why you’ll love making roasted potatoes
This dish combines all the salty goodness of takeout with the joy of homemade comfort food. Roasted potatoes look good, too, which makes them a crowd-pleasing party plate. Unlike hard-won potato dishes that take hours to make, roasted potatoes are satisfying and simple, and you’re likely to get them right on the first try. Then, all that’ll be left to do is perfect your spice blend for the next time you make them.
What kind of potatoes to use
Unlike some other potato recipes, you can make roasted potatoes with virtually any variety: fingerling, Yukon Gold, russet, sweet potatoes, red potatoes – the list goes on. The important thing is to clean the potatoes well but keep the skin on. If getting golden-crisp edges is important to you, choose a potato with thin skin. Into aesthetics? Get a mix of purple and golden baby potatoes for a colorful dish.
How to make oven roasted potatoes
Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
- 2 pounds baby potatoes, quartered
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced or 1 teaspoon garlic powder
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- Kosher salt
- Black pepper
- Red pepper flakes (optional)
- Preheat the oven to 425°.
- In a large bowl, combine the potatoes, oil, garlic, and herbs. Add the salt, pepper, and red pepper flakes (optional) and toss to combine.
- Transfer the potatoes to a 13×9 baking dish.
- Move the baking dish to the oven and let the potatoes bake for 35-40 minutes or until tender. Carefully poke one of the potatoes with a fork to make sure they are soft in the center.
Note: You can also roast potatoes in a single layer on a large baking sheet, but this may speed up your cooking time, so keep an eye on the oven if you choose this method.
Nutritional values per serving
Fat: 6.5 grams
Saturated Fat: grams
Cholesterol: 0 milligrams
Sodium: 32 milligrams
Carbohydrates: 14.9 grams
Fiber: 3.2 grams
Sugars: 0 grams
Protein: 3 grams
Recipe adapted from Delish.
Oven-roasted potato tips
- It’s a good idea to stir or flip the potatoes at the half-way point of cooking to ensure an even golden brown finish. This said, resist the temptation to flip often or too soon. If you do so, potato pieces will stick to the baking sheet. Let the side of the potato that’s face down cook completely before trying to stir or flip, and you’ll notice that the potato releases easily from the pan instead of sticking to it.
- Get creative with your spice rub. A mix of onion powder, paprika, garlic powder, and white pepper will give roasted potatoes a french-fry vibe. Curcurma or curry powder will coat the potatoes in a spicy-sweet flavor.
- Don’t skimp on the oil. While you don’t need a vat of oil either, a good amount ensures that this dish earns rich flavor and texture. If you use too little oil, you also run the risk of sticking and burning.
Grilled chicken: Roasted potatoes pair well with grilled chicken, meat, and fish. The potatoes are salty, rich, and slightly sweet, and these flavors combine well with those in fire-cooked meat. Also, the fluffy texture of the inside of a roast potato is perfect for mopping up the brothy juices the grilled meat releases.
Pulled pork: Pulled pork is a dish with an exceptional balance of flavor: saltiness, sweetness, fattiness, and a hint of acid. The neutral taste of the inside of roasted potatoes provides a nice contrast, and the crispy skins give crunch.
Hummus: Roasted potatoes and other roast vegetable counterparts are practically made for dipping in creamy hummus and other dips like baba ganoush.
Straight up: Stop wondering what to make with potatoes, and just dig in! Serve the roasted potatoes on their own with various condiments like ketchup, mayonnaise, and dijon mustard.
Recreate the feel of classic oven-baked potatoes with:
Give your roasted potatoes a haute-cuisine feel with:
- Garlic aioli
- Freshly grated parmesan cheese
- Fresh herbs
What to do with leftovers
Store roasted potatoes in an air-tight container after letting them cool down completely. Reheat in the oven or a skillet on the stove. The microwave works well, too, but the potatoes might get a bit mushy. If you have a lot of leftovers, you might consider mixing them up into a potato salad. Potato salad usually contains boiled potatoes, but roasted ones will add a touch of surprising flavor.
Roasted Potatoes FAQs
Should you soak potatoes in water before roasting?
Some cooks swear by the soaking method, but it depends on how much time you have. You can roast potatoes to perfection even without doing this step.
Do baked potatoes cook faster with or without foil?
Baked potatoes are a bit different from roasted potatoes. Baked potatoes are cooked whole and perfect for stuffing with all your favorite fixings. Now that we’ve cleared that up, let’s clarify something else. Baked potatoes don’t actually cook faster in foil. Contrary to popular belief, this actually slows down the cooking process.
How do I make crispy potatoes?
Follow the tutorial above, and you’ll be making perfectly crisp potatoes that are golden on the outside and satisfyingly starchy on the inside.
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