Roasted Potatoes Recipe
Is there anything better than oven Roasted Potatoes with golden crisp sides and pillowy soft, fork-tender centers? Their flavor goes so well with main dishes from sizzling steaks to roast chicken, and are a classic side dish around the world. Hands down, this is the easiest way to make the best roasted potatoes every single time for dinner.
Servings: 6
Calories: 251kcal
Equipment
Ingredients
- 24 ounces baby gold Yukon potatoes
- ½ cup olive oil
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- fresh rosemary
- fresh thyme
Instructions
- Wash the baby potatoes in cold water. Slice them in half and place the cut halves in a large bowl, an airtight container, or zip top freezer bag to prep ahead.
- Chop your herbs, thyme and rosemary, pull the leaves off and put in a coffee cup or small bowl. Discard the tough stems. Snip with clean cooking scissors until a fine mix of smaller pieces. This hack if great for kids to help in the kitchen! Or chop on a board with a good chef's knife.
- Toss the potato halves, ¼ cup herbs into the bowl or plastic bag, and pour in ½ cup of good olive oil, 1 teaspoon of sea salt, and 1 teaspoon of black pepper.
- Seal the bag and toss, then store the seasoned potatoes in the refrigerator up to a day ahead. This is the best way to prep ahead for dinner. Bring to room temperature for at least an hour before roasting in the oven.
- Adjust the oven so you can use the lowest shelf in the oven, which is right above the heating element. Preheat oven to 425 degrees f.
- Spray a prepared baking sheet with non stick spray, I prefer coconut oil spray. If possible, use a dark well loved sheet pan, this actually helps get golden crispy skin. Don't use a new nonstick pan, aluminum foil or parchment paper for this recipe, we want them to reach crispy perfection!
- Lay the potato chunks in a single layer with space in between.
- In a preheated oven, place potatoes on the bottom shelf for 15 minutes. After 15 minutes, carefully remove the sheet pan from the hot oven, set it on a hot pad on the counter, flip them over using tongs or a spatula, and roast another 15-20 minutes, or until golden brown.
- Total cooking time can vary based on your oven, the pan and even the size or type of potato. Transfer potatoes to a pretty dish, sprinkle with more fresh herbs like rosemary and thyme, flaked sea salt, and serve with butter or herb butter.
Video
Notes
So why does this recipe work?
There are a few good reasons, let's go through them:-
- First, this easy recipe is great to prep ahead, see my tips below.
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- The oven temperature and a hot oven are key! The 425-degree temperature of the oven is a big deal to get a golden crispy exterior when roasting. If it is too hot they burn, a low temperature results in them becoming limp, undercooked, without browning on all sides.
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- These are roasted not baked potatoes so they crisp up!
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- Using a dark pan is best. That actually helps get crispy roasted edges! I use the same method in my Roasted Vegetables recipe, give it a try too.
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- Toss the potatoes, olive oil, herbs, sea salt, and pepper ahead to get the flavor locked in. My favorite way to prep for entertaining!
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- Simple easy ingredients to grab at any grocery store, and pantry staples.
Roast Potatoes Top Tips
Best Potatoes To Use
There are a lot of potatoes out there! 🥔🥔🥔 The truth is, all potatoes will roast. You can do this with potato wedges, potato slices, or potato chunks using regular potatoes, sometimes they roast a bit differently and don't get as golden. I recommend that you soak potatoes like Russets or Idaho, in water to get the excess starch out first and pat very dry if using these types of regular baking white potatoes. My personal preference is to use baby golds or fingerlings for roasting, they are a great size, have less starch, and are easy to find at stores.Best Herbs
All herbs will darken in the heat of the oven, but rosemary, thyme, and parsley endure the heat a little better. Herbs like basil, sage, and dill also are great for roasting as well.Flavor and Seasoning Variations
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- Garlic salt or garlic powder is better than crushed fresh garlic cloves which will burn in the high heat of the oven.
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- Olive oil is preferred, and healthier, but vegetable oil will work in a pinch.
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- Onion powder also adds good flavor.
Leftovers
make potato salad, chop them into green salads, or soups, or load them into breakfast burritos with eggs and grated cheese. Store leftovers in the fridge for up to 4 days or freeze them. They reheat great and crisp up in your air fryer!Favorite Toppings
Once they come out of the oven, you can top them with butter, or try my amazing Herb Butter! A cool dollop of sour cream, a grate of good parmesan cheese, or sprinkle your favorite herbs or even some chives or thinly sliced green onions.Nutrition
Calories: 251kcal | Carbohydrates: 21g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 395mg | Potassium: 501mg | Fiber: 3g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 26mg | Calcium: 27mg | Iron: 1mg