Who doesn’t love a delicious side of roast potatoes? They’re a classic that never gets old and can be paired with so many different main courses. The best part? They’re super easy to make and can be customized to your taste preferences.
What type of potatoes to use?
I love russet potatoes and use them in almost all of my potato recipes. They have a high starch content that makes them crispy on the outside and fluffy on the inside. Yukon gold and red potatoes are also great options.
To prepare your potatoes, give them a good wash (peel if you wish) and cut them into wedges or small, even pieces. This will ensure that they cook evenly and become crispy and golden brown. Bring a large pot of water to a boil and add salt. Next, drop the potatoes and boil uncovered for about 5 minutes. Remove the potatoes and drain in a colander.
Now it’s time to add some flavour! Toss the potato pieces in a large bowl with olive oil, salt, and any other seasonings you prefer. Some popular seasonings include garlic powder, rosemary, thyme, and paprika. Spread your seasoned potatoes in a single layer on a baking sheet, ensuring they’re not touching. This will help them cook evenly and become crispy on all sides.
Pop your potatoes in a preheated oven at 425 degrees Fahrenheit for 25-30 minutes, depending on the size of your potato pieces. Don’t forget to flip them halfway through cooking to make sure both sides are evenly browned.
Once they’re ready, take them out of the oven and let them cool for a few minutes before serving.
Roast potatoes are versatile with so many benefits and pair perfectly with roasted meats like chicken, beef, and pork, as well as vegetarian dishes like roasted vegetables or tofu.
Pair this potato recipe with;
Delicious Beef Steak with Mushrooms
The Best Chicken Breast Recipe
Delicious Soy Sauce Tilapia Recipe
Creamy Shrimp & Steak (Surf n’ Turf)
Mouth-Watering Peppercorn Beef Steak
Crispy Fluffy Roast Potatoes
Ingredients
- 2 lbs russet potatoes cut into wedges or cubes
- 3 tbsp olive oil
- 3 tbsp butter melted
- 1 tbsp paprika
- salt and pepper to taste
- 2 tbsp fresh chopped herbs parsley, basil, chives (optional)
Instructions
- Preheat the oven to 425 degrees F.
- Wash and scrub potatoes then slice into wedges or dice into 1.5" cubes
- Bring a large pot of water (approximately 6 cups or enough to cover the potatoes) to a boil and add salt (2-3 tbsp). Drop the potatoes in the pot and boil uncovered for about 5-7 minutes. Remove the potatoes and drain in a colander.
- Toss the potatoes, olive oil, and seasonings if using and place on a baking sheet.
- Bake for 25-30 minutes until browned and tender.
Notes
Nutrition
Tips & Variations
- Don’t overcrowd the baking sheet
- Do not overcook. This may lead to dry, unfluffy potatoes
- To add some extra flavour, try adding some grated Parmesan cheese.
- You can also experiment with different types of oil like avocado, coconut oil, or bacon fat to switch up the flavour
Also, try
Crispy Smashed Potatoes Recipe
The Best Creamy Mashed Potatoes
