Oven Roasted Potatoes
Whip up perfectly crispy roasted potatoes with this quick and foolproof recipe! Golden on the outside, fluffy on the inside, these potatoes are a delicious side dish for any meal.
Serving Size 4
Equipments
Ingredients
- 1 kg Potatoes 8-10
- 4 tbsp Olive Oil
- 1 tbsp Garlic minced
- 1 tsp Rosemary or Thyme fresh
- 1/2 tsp Red Chili Flakes Optional
- 1/2 tsp Ground Black Pepper
- Salt as per taste
Garnish
- 1 tbsp Fresh Coriander Leaves or Parsley
- 1/2 Lemon juice
Instructions
- Wash 1 kg of medium-sized Yukon gold potatoes (or baby potatoes). Cut potatoes into 2-inch chunks—slice small potatoes in half and medium ones into quarters.
- In a heavy-bottomed pan, bring 2 liters of water to a boil with 1 teaspoon of salt. Add the potato pieces and cook until tender. Test by piercing with a skewer or fork—it should pass through easily.
- Transfer the cooked potatoes to a bowl of cold water, or rinse under cold running water to stop the cooking process and cool them down.
- In a small bowl, mix 4 tablespoons of good-quality extra virgin olive oil (or substitute with melted butter), chopped rosemary or thyme, 1 tablespoon of minced garlic, and 1 teaspoon of red chili flakes or paprika powder (optional). Set aside.
- Drain and pat the potatoes dry with a kitchen towel. Transfer the potatoes to a large bowl and toss them gently with the prepared olive oil mixture. It’s okay if they get slightly mushy—this adds extra crispiness during roasting. If prepping ahead, store the seasoned potatoes in a zip-lock bag in the refrigerator for 1–2 days.
- Preheat oven to 220°C (430°F) for 10 minutes. Line a baking tray with parchment paper (baking sheet) and arrange the potatoes, ensuring space between pieces for even roasting.
- Roast the potatoes for 30 minutes at 220°C, flipping them halfway through for uniform browning, until golden brown and crispy. Make sure the potatoes roast evenly.
- Remove the tray from the oven, transfer the roasted potatoes to a serving dish, and season with salt, freshly crushed black pepper, and the juice of half a lemon. Toss gently to combine.
- Garnish with freshly chopped cilantro or parsley. Serve hot as a delicious side dish. Enjoy!
Notes
- Choosing the right variety of potatoes is crucial for achieving perfectly roasted potatoes. Refer to the notes above to pick the best option.
- Cut Uniformly: Cut the potatoes into equal-sized pieces to ensure even roasting and consistent color.
- Toss After Boiling: Toss the parboiled potatoes to create a slightly mushy exterior. This helps form a crispy, golden crust during roasting.
- Cool Before Roasting: Allow the potatoes to cool slightly after tossing them with oil and spices. This prevents them from becoming overcooked or mushy.
- Roast at High Heat: Always roast at a high temperature to create a crisp outer layer while locking in the moisture for a perfect texture.
Nutrition (Estimates Only)
Calories: 320kcalCarbohydrates: 44gProtein: 5gFat: 14gSaturated Fat: 2gSodium: 213mgPotassium: 1070mgFiber: 5gSugar: 1gVitamin A: 851IUVitamin C: 49mgCalcium: 36mgIron: 2mg