Oven Roasted Potatoes

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This oven roasted potatoes recipe is the ultimate solution, if you’re looking for a healthier alternative to fried potatoes. These vegan, gluten-free roast potatoes can be served as a snack, paired as a dinner side, or be eaten at brunch.

With a foolproof technique to achieve the perfect crispy texture, these quick and easy potato wedges require just a few simple ingredients. This blog will show you how to make one of these delicious potato recipes in the oven!

Golden, crunchy crust on the outside and a soft, fluffy center, these roasted potatoes are everything you want in a potato snack. So, let’s get started and bring that same restaurant-level crunch to your table!

Why You Should Make These Roasted Potatoes:

Foolproof Recipe: No need to worry about soggy potatoes anymore! This technique guarantees perfectly crispy roasted potatoes every time, even if you’re new to cooking.
Versatile Snack or Side Dish: Whether you’re preparing a casual family dinner or throwing a party, these roasted potatoes are an ideal choice. They’re easy to dress up with different herbs, spices, and toppings, making them suitable for any occasion.
Healthy Alternative to Fried Potatoes: By roasting instead of frying, you’re using much less oil, resulting in a healthier potato dish without compromising on flavor or crunch.
Quick Preparation: With minimal prep time, you can have these crispy potatoes on the table in just about 40 minutes. Perfect for last-minute meal prep or spontaneous gatherings.
Budget-Friendly: Potatoes are an affordable ingredient, making this recipe a cost-effective option that doesn’t skimp on taste or quality.

Ingredients Needed:

Salt: Enhances the flavor and helps break down the potato’s surface to create that crispy outer layer.
Baking Soda: This is the secret weapon! The alkalinity helps break down the potato’s surface starch, which gives them that perfect crispy texture.
Russet or Yukon Gold Potatoes: These are ideal for roasting due to their starchy, fluffy interiors. Russets are best for extra crispiness, while Yukon Golds give a slightly creamier texture.
Olive Oil: Helps to roast the potatoes and allows them to crisp up evenly in the oven. We’re also infusing it with rosemary for added flavor!
Rosemary Leaves: Infuses the oil with aromatic, earthy flavors that complement the crispy potatoes.
Black Pepper: Adds a bit of heat and depth to the dish.
Parsley: Provides freshness and a pop of color as a final garnish.

How to Make Crispy Roast Potatoes

Step 1: Preparing the Potatoes Wash, peel, and cut russet or Yukon Gold potatoes into large chunks.
Step 2: Parboiling the Potatoes Bring water to a gentle boil, add salt and baking soda. Parboil potatoes for 10-15 minutes until they are slightly tender.
Step 3: Draining and Drying the Potatoes Drain the potatoes and let them sit for a few minutes to dry out.

Step 4: Making Herb-Infused Oil Heat olive oil with chopped rosemary, strain out the rosemary, and set aside.
Step 5: Coating the Potatoes Add the herb-infused oil, salt, and pepper to the potatoes. Shake the bowl to create a starchy coating on the surface of the potatoes.
Step 6: Roasting the Potatoes Spread potatoes on a baking tray in a single layer. Roast at 230°C for 15 minutes.

Step 7: Turning the Potatoes Take the potatoes out of the oven and flip them with metal spatula, so that other side can roast evenly
Step 8: Final roast: Roast for an additional 5 minutes until golden and crispy. finally add crispy rosemary bits and freshly chopped parsley.

Substitutions You Can Make

You can swap the russet or Yukon Gold potatoes for sweet potatoes if you want a slightly sweeter flavor profile.
You can use avocado oil instead of olive oil for a different flavor or if you prefer a higher smoke point oil.
You can add garlic during the herb-infusing step for a roasted garlic flavor that pairs beautifully with crispy potatoes.
You can try thyme or oregano in place of rosemary if you’re looking for a slightly different herbaceous note.

Creative Variations You Can Try:

Cheesy Garlic Potatoes: After roasting, sprinkle grated Parmesan or cheddar cheese over the potatoes and return them to the oven for a few minutes to melt the cheese.
Spicy Roasted Potatoes: Add a teaspoon of smoked paprika or cayenne pepper to the herb oil for a spicy kick.
Lemon Herb Potatoes: Squeeze some fresh lemon juice over the potatoes after roasting for a bright, zesty finish.
Truffle Potatoes: Drizzle a little truffle oil over the potatoes once they’re out of the oven for an indulgent, gourmet touch.
Loaded Baked Potatoes: Top the roasted potatoes with sour cream, green onions, and crumbled bacon for a hearty, loaded potato version.

Tips to Make the Best Crispy Potatoes:

Don’t skip the parboiling: Parboiling softens the potatoes just enough to make them fluffy inside while leaving the outside ready to crisp up in the oven.
Use a hot oven: Make sure your oven is preheated to a high temperature to guarantee crispy, golden-brown potatoes.
Don’t overcrowd the pan: Spread the potatoes out in a single layer on the baking tray. If they’re too close together, they’ll steam instead of roasting.
Shake the potatoes: Tossing the potatoes roughly after parboiling creates a starchy coating that leads to an extra crispy exterior when roasted.

Storing and Reheating:

To store leftover roasted potatoes, transfer them to an airtight container and refrigerate them for up to three days. When reheating, it’s best to use the oven or an air fryer to restore their crisp texture. Avoid microwaving, as this will make them soggy. Simply spread the potatoes on a baking sheet and reheat them in a preheated oven at 200°C (400°F) for about 10 minutes, or until they’re crispy again.

How to Serve

These crispy roasted potatoes are perfect served hot as a side dish for your favorite meals, whether its Copycat Starbucks Egg Bites, or a warm Roasted Tomato Soup. They also make a fantastic party snack, especially when dipped in Chilli Oil Greek Yogurt Dip or even guacamole. I have paired it with a fresh Wilted Lettuce Salad to make it a more fulfilling meal.

FAQs

Can I make these potatoes in advance?

Yes! You can parboil the potatoes ahead of time and refrigerate them for up to 24 hours before roasting. This can actually make them even crispier.

Is it necessary to boil potatoes before roasting?

Boiling helps create a fluffy interior and crispier exterior but is not mandatory.

Can I use a different type of potato?

Russet and Yukon Gold potatoes work best, but you can use red potatoes or fingerlings if needed. Just note that the texture may be slightly different.

Can I skip the baking soda?

Baking soda is key to breaking down the exterior of the potatoes, which creates that perfect crispy texture. You can skip it, but your potatoes may not be as crispy.

How do I store leftover roasted potatoes?

Store them in an airtight container in the fridge for up to 3 days. To reheat, place them in a hot oven or air fryer to restore their crispiness.

Why are my potatoes not getting crispy in the oven?

They may be overcrowded on the tray or not coated with enough oil. Ensure even spacing and proper seasoning.

Can I freeze these potatoes?

Yes! Parboil the potatoes, then freeze them in a single layer. When ready to cook, roast them directly from frozen—just add a few extra minutes to the cooking time.

How long to roast potatoes at 400°F?

Roast for 20–30 minutes, flipping halfway through, until golden and crispy.

What temperature do you bake potatoes?

Bake potatoes at 375–400°F for best results.

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