Keep this recipe in your back pocket for crispy, Easy Oven-Roasted Potatoes—the ultimate side dish!
I do love a potato. These oven-roasted potatoes are your ticket to crispy, golden bites of heaven, and they’re ideal for weeknight dinners or fancy gatherings. Whenever I ask my partner’s family what they’d like me to cook for the carb of our weekly braai (also known as a barbecue in South Africa), it’s almost always these roasties!
These spuds are dusted with fresh and dried seasonings to give each bite a satisfying depth of flavor. But here’s the kicker: you can keep the prep and seasonings exactly the same and swap out the potatoes for other vegetables like butternut squash, sweet potatoes, or even parsnips!
I like to aim to eat about thirty different fruits and vegetables a week (although I usually only get as close as fifteen or twenty), and recipes like this give me endless possibilities to incorporate variety into my meals.
With minimal prep, pantry staples, and a simple preparation, these potatoes (or their veggie swaps) come out crispy on the outside and creamy on the inside every single time. Serve them alongside your favorite main, or follow in my dad’s footsteps and dunk them straight into the leftover Sunday roast gravy. I won’t judge.
Are Oven-Roasted Potatoes Healthy?
Potatoes are a source of vitamins C and B6, alongside potassium and fiber. Using extra virgin olive oil keeps things heart-healthy, and you can fully control the seasonings to adjust the sodium level if desired.
If you’re looking to make this recipe healthier, you can always opt for a light spritz of cooking spray to omit the olive oil, though your spuds won’t crisp up as much this way. Above all else: keep those skins on, as that’s where the potato’s best nutrients are! I also recommend swapping the potatoes out for beta-carotene-rich orange sweet potatoes for extra nutrients.
No-Fuss Roasting
Let’s talk potato perfection. This recipe is all about ease. Besides the optional soaking to remove excess starch and make them fluffier, there is no boiling, no fluffing, and no extra fuss involved. Just season, spread, and let the oven do its magic.
Of course, there are other methods to achieve roasted potato nirvana. In the UK, many swear by par-boiling, fluffing the edges, and then roasting in hot oil, which is great for getting that extra-crispy crust. In France, some even use duck or goose fat! And then there’s the air fryer: A quicker method for perfectly roasting a small batch of potatoes in minimal oil.
When I have time on my hands, I’ll par-boil the potatoes, but this recipe is ideal for days when I’m seeking a hands-off approach to cooking for a larger group, giving me more time to relax and not worry about various steps.
How To Make Ahead And Store
Transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. To freeze, spread the roasted potatoes on a baking sheet to flash freeze for 1 hour, then transfer them to a freezer-safe bag and use within 3 months. Reheat directly from frozen in a preheated 375°F oven for best results.
Serving Suggestions
These oven roasted potatoes aren’t just for the holidays! While I love them on Christmas day with Roasted Chicken and veggies, I also enjoy serving them with Steak And Garlic Butter Mushrooms, Pork Tenderloin, or Baked Salmon.
For the ultimate leftovers brunch the next day, I love to sauté my roasties with Chorizo And Eggs or make the most incredible Chorizo Breakfast Burrito.
Recipe
Ingredients
- 2 pounds small red or gold potatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 1/2 tablespoons fresh rosemary chopped
- 1 1/2 tablespoons fresh thyme chopped
- 1/2 teaspoon smoked paprika
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat your oven to 425°F.
- Gently scrub the potatoes under running water to remove any dirt from the skins. Cut them into 1-inch cubes for even cooking.
- Optional: If you have the time, soak the diced potatoes in cold water for up to 1 hour to remove excess starch. This helps achieve a fluffier texture. After soaking, pat the potatoes dry with a clean kitchen towel.
- In a large bowl, toss the potatoes with the olive oil to help the seasonings stick. Add in the garlic powder, chopped fresh herbs, smoked paprika, salt, and black pepper, and toss until well coated.
- Spread the seasoned potatoes in a single layer on a baking sheet. Make sure to give them space so they can brown properly.
- Roast in the preheated oven for 30 to 35 minutes, or until the potatoes are golden brown and fork-tender. Give them a toss halfway through to get them evenly browned.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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