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This easy oven roasted potatoes recipe brings together everything I love about comfort food and weeknight simplicity. The potatoes turn out crisp on the outside, meltingly tender inside, and are customizable to match whatever herbs and extras you have on hand. Every time I make these, I am reminded why potatoes remain one of my go-to side dishes for nearly any meal.
My kids request these at least twice a week and I love that I can adjust the herbs and toppings each time to keep things interesting. Once I tried tossing in garlic and rosemary and that batch disappeared in minutes.
Ingredients
- Potatoes: Yukon Gold or Red are best for tender texture and crispy edges Select firm unblemished potatoes for best results
- Sea Salt: brings out the natural flavor Use a flaky or coarse salt for even seasoning
- Black Pepper: adds mild heat Grind fresh for the most fragrance
- Olive Oil: helps crisp the edges and adds a subtle richness Choose a good quality extra virgin olive oil
- Garlic: fresh or granulated brings aromatic depth Pick tight heads and peel right before using
- Rosemary: earthy and lemony Choose fresh sprigs if possible
- Basil or Oregano: add herby brightness Fresh or dried both work
- Thyme: subtle woodsy note Use fresh if you have it
- Parsley: bright and fresh Chop at the last minute for color
- Paprika: adds gentle smokiness Use sweet or smoked for deeper flavor
- Crushed Red Pepper: gives a subtle kick Only use if you like a touch of heat
- Optional add-ons: include truffle oil for luxury or cheese parmesan or cheddar for extra richness Select real cheese and freshly grate for the best melt
- Bacon: for salty crunch Choose thick cut for bigger bites
- Chives or green onions: for sharp freshness Always chop just before serving
- Sour Cream: for cool creaminess Classic topping to finish
Step-by-Step Instructions
- Wash and Prep the Potatoes:
- Thoroughly rinse the potatoes under running water scrubbing away any dirt or grit Remove papery skins if preferred then cut into even one inch cubes This allows every piece to cook evenly and crisp all over
- Soak and Dry the Potatoes:
- Place the cubes in a large bowl of cold water and let soak for about fifteen minutes While not essential this draws out excess starch for a fluffier center and crunchier edge After soaking drain well and pat completely dry with towels Any water left on the surface will steam rather than crisp the potatoes
- Toss with Oil and Seasonings:
- Combine the dried cubes with olive oil salt pepper and any herbs or spices you like toss to coat every piece fully This is your chance to add garlic or your favorite herb blend so be generous
- Preheat the Oven:
- Set your oven to the desired temperature and give it time to fully heat up before you add the potatoes Even heat is the secret to crisp exteriors Your best options are 400 degrees for a balance of crunch and tenderness or 425 degrees for extra crispness
- Arrange and Roast the Potatoes:
- Spread the seasoned potatoes in a single layer on a large baking sheet with a bit of room between each one This air circulation means more crisp edges Roast on the center rack flipping after about fifteen minutes to brown all sides Continue roasting until deep golden with crisp edges and soft interiors Total time will range from twenty five to forty five minutes based on oven temperature and potato size
- Check for Doneness and Finish:
- Test a piece with a fork it should slide in with no resistance The potato bite should be fluffy inside and crisp outside Right when they come out of the oven sprinkle any cheese or fresh herbs on top to melt slightly
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My favorite ingredient addition has to be fresh rosemary The scent reminds me of Sunday dinners at my childhood home when my mother would use rosemary from her own garden
Storage Tips
Leftover roasted potatoes can be stored in an airtight container in the fridge for up to three days While they will lose some crispness they can be reheated in a skillet or oven to revive that texture For the best breakfast use leftovers the next day tossed in a hot pan with extra oil and cracked eggs
Ingredient Substitutions
If you do not have Yukon Golds or red potatoes fingerling and sweet potatoes work just as well Switch up the herbs and spices—dried Italian blend is a great shortcut If you are out of olive oil use avocado oil or even melted butter for an extra rich flavor
Serving Suggestions
Roasted potatoes go with almost anything but are unbeatable with roast chicken or steak Try serving them alongside eggs for breakfast or add a dollop of sour cream and sprinkle of chives for a classic comfort food side Transform leftovers into potato hash or breakfast burritos
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A Little History
Potatoes have been enjoyed for centuries and roasting them brings out both sweetness and savory notes The classic combination of potatoes and fresh herbs speaks to European traditions and can be adapted to reflect Mediterranean or American flavors just by choosing different spice blends
Frequently Asked Questions
- → What type of potato works best for roasting?
Small yellow potatoes like Yukon Gold or red potatoes yield a buttery, tender center and crispy edges when roasted. Fingerling or sweet potatoes are also great options.
- → How do I get my potatoes extra crispy in the oven?
Soak cubed potatoes in cold water for 15 minutes before roasting and be sure to dry them well. Use high heat—400°F or above—and don't overcrowd the pan.
- → Which herbs and seasonings go well with roasted potatoes?
Classics include rosemary, thyme, garlic, or parsley. Try oregano, basil, paprika, or even a finish of truffle oil for added depth.
- → Can I prepare these potatoes ahead of time?
Roasted potatoes are best fresh, but leftovers can be stored in an airtight container and reheated in a skillet or the oven for best texture.
- → What can I add to make the potatoes more flavorful?
Enhance with shredded cheddar, parmesan, crispy bacon, chives, or a dollop of sour cream after roasting for loaded potatoes.