I’ve spent years perfecting the art of roasted potatoes, and I’ve learned it’s all about balance—crispy on the outside, tender on the inside. The secret lies in the technique, from parboiling to seasoning and roasting at just the right temperature. But there’s one unexpected ingredient that takes them to the next level. If you’re ready to elevate your potato game, I’ll show you how to achieve those restaurant-quality results at home.
Recipe
If there’s one side dish that never fails to steal the spotlight, it’s these homemade roasted potatoes. Crispy on the outside, tender on the inside, and bursting with flavor, they’re the kind of dish that turns a simple meal into something unforgettable.
The secret? A quick soak in hot water before roasting and a generous toss in olive oil and spices—trust me, it makes all the difference. Picture golden, crunchy edges with a fluffy, buttery center that practically melts in your mouth.
Whether you’re serving them alongside a Sunday roast or just craving a hearty snack, these potatoes are guaranteed to have everyone asking for seconds. And the best part? They’re so easy to make, you’ll wonder why you haven’t been doing this all along.
Get ready to elevate your potato game—this recipe is a keeper.
Ingredients
Crafting the perfect batch of roasted potatoes starts with the right ingredients. The key is to choose potatoes that crisp up beautifully in the oven and pair them with seasonings that elevate their natural flavor. A good oil guarantees a golden exterior, while fresh herbs add a finishing touch that’s hard to beat. Let’s break it down:
- Potatoes: Opt for Yukon Gold or Russet potatoes for their fluffy interior and crispy skin. Baby potatoes work too, but cut them in half for even cooking.
- Olive Oil: A high-quality olive oil is non-negotiable—it creates a rich, golden crust. Swap with avocado oil for a higher smoke point if needed.
- Salt: Kosher salt is ideal for even seasoning. Don’t skimp—potatoes need plenty of salt to shine.
- Garlic Powder: This adds depth without burning like fresh garlic can. Fresh minced garlic can be tossed in during the last 5 minutes for a punchier flavor.
- Paprika or Smoked Paprika: Adds a subtle warmth or smoky flavor. Regular paprika works, but smoked paprika is a game-changer.
- Black Pepper: Freshly cracked pepper brings a hint of spice and complexity.
- Fresh Herbs: Rosemary and thyme are classic choices. Add them fresh at the end for maximum aroma. Parsley or chives work as a fresh, bright alternative.
- Optional Extras: A sprinkle of Parmesan cheese or a dash of lemon zest at the end can elevate the dish to a whole new level.
Pro tip: Tossing the potatoes in cornstarch before roasting creates an extra-crispy exterior—a chef’s secret for the perfect bite.
How to Make the Best Perfect Roasted Potatoes Method
- Roast for 20 minutes, then flip. This guarantees all sides get golden. Rotate the pan if your oven has hot spots.
- Roast another 15–20 minutes until deeply golden and crispy.
Test with a fork—perfect potatoes are creamy inside, crunchy outside.
– Season immediately after baking with flaky salt or herbs. The heat helps flavors stick.
Serve hot—they lose crispiness as they cool.
Flexibility: For softer potatoes, reduce heat to 400°F (200°C) and add 5–10 minutes.
For extra crunch, broil 1–2 minutes at the end (watch closely!).
Nutrition
Roasted potatoes are a delicious and nutritious side dish. Here’s the nutritional breakdown per serving:
| Nutrient | Amount per serving |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 30 g |
| Protein | 3 g |
| Fat | 3 g |
| Fiber | 4 g |
| Sodium | 200 mg |
Chef Tips
To make the perfect roasted potatoes, I always start by cutting them into evenly sized pieces so they cook uniformly. I toss them in hot oil right after boiling for a crispy exterior.
Adding a sprinkle of cornstarch before roasting gives them extra crunch. I use high heat and space them out on the baking sheet to avoid steaming.
To conclude, I season them generously after roasting for maximum flavor.
