roasted potatoes recipe

Learn the secret to restaurant quality roasted potatoes. From which potatoes to use, to how to par boil them to get them creamy, and finish in a hot oven.&nbsp;

Perfect Oven Roasted Potatoes

lbs potatoes: red,

olive oil

salt

pepper

fresh rosemary, chopped

Set oven to 425 degrees F on convection.&nbsp;

Cut your potatoes in quarters or halves (depending on the size), or if using Yukon Golds cut into sixths.

Place the potatoes in a medium to large pot and cover with water, salt with a generous palm full of kosher salt. Set timer right now for 15 minutes. Place pot on stove and bring to a boil, then down to a simmer. Continue cooking at a simmer until your 15 minute timer goes off. Check at 13 minutes if you are nervous.

Drain water, then transfer potatoes to a sheet pan. Toss well with olive oil, salt, pepper, and rosemary. Place in oven and cook 15 minutes. Toss and return to oven for 15-20 more minutes, until the potatoes look crispy and browned, and creamy on the inside.&nbsp;

The best crispy roasted fingerling potatoes. This fast, versatile side dish is perfect for healthy weeknight dinners and special occasions!

Roasted Fingerling Potatoes

fingerling potatoes

extra virgin olive oil

garlic (about 1 tablespoon)

thyme

black pepper

Parmesan (optional)

parsley

Preheat

Trim

Rinse and dry the potatoes. Trim off any bad parts (do not peel). Cut the potatoes in half lengthwise.

Toss

Transfer the potatoes to a large bowl. Add the oil, garlic, ½ teaspoon salt, thyme, and pepper. With your fingers (easiest) or a large spoon, toss to combine.

Flip

Transfer the potatoes to a large rimmed baking sheet or roasting pan. For best results, flip the potatoes so the cut sides are flat against the pan. Make sure the pieces do not touch.

Bake

Bake until the potatoes are browned and crisp and tender enough to easily pierce with a fork, 30 to 40 minutes depending upon the size of the potatoes. Flip the potatoes twice during cooking, spreading them back into an even layer each time.

Sprinkle

Remove the potatoes from the oven. Sprinkle with the parsley, Parmesan (if using), and remaining 1/4 teaspoon kosher salt. Stir to combine. Serve hot.

https://content.jwplatform.com/videos/p3ZEN75M.mp4

These roast potatoes are deliciously crispy on the outside and fluffy on the inside. Make sure you make more than you think you need, because they will go!

Best Crispy Oven Roasted Potatoes

Potatoes, peeled and halved (max. 5 cm / 2 inch sized)

tbsp Goose or Duck fat

tbsp plain flour

Salt and Pepper

Boil a pan of water with a pinch...

Boil a pan of water with a pinch of salt, and parboil the potatoes for about 8 minutes. The smaller they are, the quicker they will cook. Make sure they do not overcook in the pan. They should still be hard when you drain them.

Drain the potatoes in the pan. I use...

Drain the potatoes in the pan. I use the pan lid to hold the potatoes in the pan while I drain the water into the sink. It saves having to wash a colander or sieve. 

Then add the flour to the potatoes and...

Then add the flour to the potatoes and leave to cool.

In the meantime heat the oven to 190C...

In the meantime heat the oven to 190C and heat the fat in the roasting dish in the oven.

Season the potatoes in the pan and cover...

Season the potatoes in the pan and cover the potatoes with the flour and seasoning (I do this by holding the lid on the saucepan and carefully rotating it upside down, but not enough to damage the potatoes). This roughens up the outside of the potatoes which will give a lovely crispy outside.

When the oil is hot remove the roasting...

When the oil is hot remove the roasting dish from the oven, then add the potatoes being careful not to splash yourself with boiling oil. Baste the potatoes with the hot oil using a spoon.

Then place the roasting dish back in the...

Then place the roasting dish back in the oven checking every 20 minutes to turn and baste if necessary. If you have a roast in the same oven you should roast the potatoes at the same temperature as the roast meat. 

When you remove your roast from the oven...

When you remove your roast from the oven to rest, then turn up the temperature of the oven to 190C or 200C to crispen up the potatoes if need be. If you are just cooking potatoes in the oven, you can put the oven at 190C and they should be ready within about 45-50 minutes. 

These Oven Roasted Dill Potatoes are an unexpected twist on the basic oven potato, but in all the best ways possible. Tangy, buttery, crispy — everything a potato is meant to be and more. This will soon become your all-time favorite way to make potatoes. 

Oven Roasted Dill Potatoes

½ pounds baby gold potatoes (cut in half lengthwise)

butter

garlic

dill

salt (or

black pepper (or

lemon

Preheat oven to 450 degrees. Place potatoes in a large bowl.

Stir together olive oil, butter, garlic, and dried dill. Pour over potatoes and toss to coat. Season with salt and pepper and then transfer to a large baking pan.

Bake potatoes in preheated oven for 15 minutes, turning over once about halfway through, until fork-tender and crisp on the outside.

Sprinkle with the fresh dill and squeeze juice from the 1/2 lemon over the potatoes, stir, and serve immediately.

Buttery garlic Crispy Oven Roasted Smashed Potatoes take traditional potatoes to a whole other level of YUM. Baby red and golden potatoes are cooked, smashed, seasoned with spices, drizzled with butter, baked, and then topped with melted cheese for over-the-top-deliciousness. 

Crispy Oven Roasted Smashed Potatoes

½ pounds baby potatoes

salt (more

butter (melted)

½ teaspoon smoked paprika (optional)

sharp cheddar cheese

Fill a large stock pot with water (at least 4 inches deep). Bring to a boil, stir in 1/2 teaspoon salt, add potatoes and cook until soft (about 15-20 minutes should yield fork-tender potatoes).

Drain the potatoes and let them dry in a strainer/colander while you preheat the oven to 425 degrees.

Arrange potatoes on a greased baking sheet. Smash the potatoes about halfway down. Let them rest on the pan for 5 minutes to release the steam.

Drizzle potatoes with olive oil and season generously with salt and pepper and smoked paprika (if using).

Stir together melted butter and garlic. Drizzle over potatoes.

Bake for 25-35 minutes til crispy. Top with cheese and return to oven for 5-7 minutes until cheese is melty. Garnish with chopped parsley and additional cracked black pepper if desired and serve.

How to make the best oven roasted potatoes that turn out perfectly crispy every time, plus all the best ways to season roasted potatoes.

Oven Roasted Potatoes

potatoes

garlic (peeled (optional))

rosemary

Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a large, rimmed baking dish with parchment paper or a silicone baking mat for easy cleanup.

Place

Place the potatoes and garlic cloves in the center of the baking sheet.

Whisk

In a small mixing bowl or large liquid measuring cup, whisk together the olive oil, 1/2 teaspoon of the salt, black pepper, and rosemary. Pour over the potatoes and garlic.

Toss the potatoes and garlic until they are evenly coated. Spread into an even layer, placing the cut sides of the potatoes down against the baking sheet.

Roast

Roast for 45 to 55 minutes, tossing once and rotating the pan 180 degrees halfway through, until the potatoes are dark golden and crisp (the time will vary based upon how crowded your pan is and the type of potatoes you use). Remove from the oven and sprinkle with the remaining ¼ teaspoon kosher salt. Let cool a few minutes, then serve hot.

https://content.jwplatform.com/videos/62kY5Zw8.mp4

How to make the best oven roasted potatoes that turn out perfectly crispy every time, plus all the best ways to season them and serve them.

Butternut squash, potatoes, peppers, and onions tossed in the best garlic parmesan dressing prepared with balsamic vinegar, herbs, seasonings, garlic, and olive oil.

Garlic Parmesan Roasted Vegetables

butternut squash (cubed)

red bell peppers (diced)

green bell peppers (diced)

onions

balsamic vinegar

garlic (minced)

parmesan cheese

salt and fresh ground black pepper (to taste)

fresh grated parmesan (for garnish)

parsley (for garnish)

Preheat oven to 475˚F.

In a large baking sheet or roasting pan, combine the cubed butternut squash, cubed potatoes, diced peppers, and onions; set aside.

In a small mixing bowl, whisk together the olive oil, balsamic vinegar, garlic, cheese, rosemary, thyme, salt, and pepper; whisk until thoroughly combined.

Pour the mixture over the prepared vegetables; stir and mix until well incorporated.

Spread the vegetables evenly and in one layer in the roasting pan.

Roast for about 35 to 40 minutes, stirring every 10 minutes or so, until vegetables are cooked through and browned.&nbsp;

Remove from oven and transfer to a serving dish.

Garnish with parmesan and parsley, and serve.

Absolutely yummy! As a vegetarian, I'd serve this as a main meal accompanied with garlic bread, dinner rolls, polenta or maize meal (maize meal, otherwise known as corn meal, is a staple in Central, East &amp; South Africa, &amp; can be found in the international section at Aldi or in  South African shops)

I adore sheet pan recipes, and  I'm just drooling over thee veggies!

Roasted veggies are my favorite! Love this garlic Parmesan combo!

Crispy on the outside, fluffy inside this easy recipe for roasted potatoes is filled with flavor.

Lipton Onion Soup Mix Roasted Potatoes

packet of Lipton Onion Soup Mix

Preheat your oven to 400°F.

Wash the potatoes thoroughly. Dry them with a paper towel and cut them into bite-sized pieces. (1-inch pieces)

Combine the Lipton Onion Soup Mix in a large mixing bowl with olive oil or melted butter. Stir until well combined.

Add the diced potatoes to the bowl. Toss the potatoes until they are evenly coated with the mixture.

Season the coated potatoes with salt and pepper

Spread the coated potatoes evenly on a baking sheet lined with parchment paper or aluminum foil, ensuring they are in a single layer.

Bake in the preheated oven for about 25-30 minutes or until they are golden brown and crispy on the outside, and tender on the inside. Make sure to stir the potatoes halfway through the cooking time for even browning.

I make these quite often using russet potatoes and before taking out of the oven, I do sprinkle cheese (your choice) on top just until slightly melted (you now have roasted, cheese potatoes)

These potatoes looks so good.  I think I will fix them with my leftover ham  this evening.

https://content.jwplatform.com/videos/q7M9FIbq.mp4

Step by step instructions to make Lipton Onion Soup Potatoes.

Top 8 roasted potatoes recipe recipes from across the web

The most viewed roasted potatoes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Perfect Oven Roasted Potatoes

Roasted Fingerling Potatoes

Best Crispy Oven Roasted Potatoes

Oven Roasted Dill Potatoes

Crispy Oven Roasted Smashed Potatoe...

Oven Roasted Potatoes

Garlic Parmesan Roasted Vegetables

Lipton Onion Soup Mix Roasted Potat...

Top 8 roasted potatoes recipe recipes from across the web

The most viewed roasted potatoes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Oven Roasted Potatoes

Roasted Fingerling Potatoes

Best Crispy Oven Roasted Potatoes

Oven Roasted Dill Potatoes

Crispy Oven Roasted Smashed Potatoe...

Oven Roasted Potatoes

Garlic Parmesan Roasted Vegetables

Lipton Onion Soup Mix Roasted Potat...

The most viewed roasted potatoes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine