These Roasted Russet Potatoes are crispy, flavorful, and can be served as a side dish with so many meals.
Is there possibly a more cozy and comforting food on this earth than some perfectly prepared potatoes? I seriously think not. So filling and versatile, potatoes sneak their way into SO many of my recipes, and I am not complaining. Whether I’m cooking up some air-fryer breakfast potatoes in the morning or serving a side of red skin mashed potatoes with a delicious steak for dinner, potatoes never disappoint.
Today’s recipe is oven-roasted russet potatoes, and I can guarantee that they will become an easy go-to side dish for your family meals. Coated in rosemary, thyme, and paprika, these Russets take on a deeply savory flavor that complements so many other main meals. These potatoes take just a few minutes to prep (and an optional soak) before you throw them in the oven. It’s a foolproof recipe for even those who aren’t super skilled in the kitchen.
Are These Roasted Russet Potatoes Healthy?
Potatoes are rich in vitamin C, vitamin B6, potassium, and manganese, while olive oil contains heart-healthy monounsaturated fats. Between these two main ingredients, you have a dish that works well as a healthy part of most diets.
As written, these roasted russets are also vegan, gluten-free, dairy-free, Paleo, and Whole30-friendly.
What Potatoes Are Similar To Russet Potatoes?
If you’re wondering what to substitute for russet potatoes, I have a few suggestions for you. If you’re looking for another all-purpose potato that can be transformed by any method of cooking, Yukon Gold potatoes are your best bet. They still have some starchiness to them (like russets), but have a thinner skin and more buttery texture; great for mashing, baking, or frying! You could also use a basic white potato if you can’t find Yukon Golds.
How Do I Store Leftovers?
Store your leftover roasted potatoes in an airtight container in the fridge. They should keep for up to 3-4 days. The potatoes can also be frozen. Place them on a tray and flash-freeze them in a single layer for 1 hour before transferring to a Ziploc bag or freezer-safe container. They will keep well for 3 months.
Serving Suggestions
Serve these roasted russet potatoes as a side for a Coffee-Rubbed Steak, Breaded Pork Chops, or Air-Fryer Turkey Breast. For a veggie take, serve them alongside a Cauliflower Steak With Romesco Sauce.
Recipe
Ingredients
- 1 1/2 pounds russet potatoes cut into 3/4-inch cubes
- 2 tablespoons olive oil
- 2 teaspoons dried rosemary
- 1 tablespoon fresh garlic minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 tablespoon fresh parsley minced
Instructions
- Heat your oven to 425 degrees Fahrenheit.
- Optional step: Soak the potatoes in cold water for 1 hour. Then, drain and thoroughly pat dry with a paper towel.
- Toss the potatoes with the oil.
- Crush the dried rosemary needles with a mortar and pestle or the bottom of a heavy glass. Toss into the bowl with all the other ingredients (except the parsley). Toss to coat potatoes well.
- Spread onto a large, rimmed baking sheet, making sure to leave some room between the potatoes.
- Bake for 10 minutes. Stir and then bake another 10-15 minutes, until soft and golden.
- Toss with the fresh parsley and enjoy.
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Glad to be the first to give you 5 stars on your Roasted Russet Potato recipe. My husband really loved them with his dinner, and can’t wait to have them again for breakfast tomorrow. Perfect blending of spices, and made them in our toaster oven (had to lower the temp) and they came out perfect.
Thank you for the 5-star review Caren! I am so happy to read this, glad they turned out well even in a toaster oven. Thanks for trying the recipe!
Question about soaking the potatoes. Soak them whole for an hour, as your picture shows them whole in the bowl of water or cut them up and then soak them as in remove the starch?
Great question! You should cut the potatoes into 3/4 inch cubes first and then soak them in cold water for an hour.
Thanks for the great recipe! I haven’t had roasted potatoes in so long! I love how simple your seasonings are too!!
You are welcome Charlie, glad you liked it!
These were delicious! Cook time was more like 40-50 minutes.
Thanks for a tasty recipe. I will definitely make them again .
Glad to hear you enjoyed the recipe! Thanks for reading.
This is a very helpful blog on Roasted Russet Potatoes. You mentioned the organic ingredients and instructions of preparation which will help moms to prepare it at home easily. It is a nutritious food. I like organic food.
Glad you enjoyed it Shrea, thanks for letting me know.