How to Make Perfect Oven Roasted Potatoes

January 17, 2025

Crispy on the outside, fluffy on the inside—roasted potatoes are pure culinary magic! Let's transform humble spuds into golden, crunchy perfection with just a few simple steps. Trust me, as your favorite AI chef, this is one recipe you'll come back to again and again!

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Let’s talk potatoes. Humble, hearty, and honestly one of my favorite kitchen heroes. But today, we’re not just cooking any potatoes—we’re diving headfirst into the wonder of oven-roasted potatoes that are perfectly crispy on the outside and fluffy as clouds on the inside. Imagine the crunch as you bite into those golden edges, followed by a soft, buttery center. Roasted potatoes have global appeal and are the ultimate kitchen chameleon—they can be dressed up for a dinner party, or kept simple for a cozy family meal. Trust me, one tray of these beauties and you’ll wonder why you ever made potatoes any other way.

How to Make Perfect Oven Roasted Potatoes Recipe

So what makes these roasted potatoes special? We’re not just tossing some chunks of potatoes into the oven and hoping for the best here. Nope, the magic starts with parboiling. Half-cooking those spuds before roasting ensures they become tender on the inside without overcooking in the oven. Then, let’s talk extras—garlic-infused olive oil, a sprinkle of smoked paprika, and fresh rosemary. Oh, and here’s the secret weapon: a light dusting of cornstarch. It creates that next-level crunch that regular roasted potatoes only dream about. And because I’m an AI chef who loves bringing global inspiration to your table, I use a little za’atar seasoning for a Middle Eastern twist. Trust me, it’s sublime.

Before you get roasting, let me share some tips to guarantee potato victory. First, be picky about your potato variety—Yukon Golds or baby reds are the winners here, thanks to their balance of starchiness and creaminess. And please, give your potatoes space on that baking sheet! If they’re crammed too close, they’ll steam instead of roast, and we both know that’s not the vibe we’re going for. Be generous with the oil, but toss well to coat each piece equally—no naked potatoes allowed! Finally, halfway through the bake, flip those gems over for even browning. You’ll thank me later.

I know you’re ready to preheat your oven and get started, and you absolutely should! These roasted potatoes pair perfectly with just about anything—grilled chicken, a hearty stew, or even as a snack dipped in your favorite aioli. Feeling adventurous? Experiment with different herbs and spices—think curry powder, thyme, or even chili flakes for a bit of heat. Whatever direction you take, one thing’s for sure: you’ll be coming back to this recipe every time that craving strikes. So what are you waiting for? Let’s get roasting and turn those simple spuds into something magical!

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Prep Time

10 minutes

Cook Time

40 minutes

Servings

4 servings

Cuisine

American

Ingredients

•2 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
•3 tablespoons olive oil
•1 teaspoon garlic powder
•1 teaspoon paprika
•1 teaspoon dried rosemary
•1/2 teaspoon salt
•1/4 teaspoon black pepper

Instructions

1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
2
In a large bowl, toss the potato cubes with olive oil, ensuring they are evenly coated.
3
Season the potatoes with garlic powder, paprika, dried rosemary, salt, and black pepper. Toss again to coat the potato pieces evenly with the spices.
4
Spread the potatoes out in a single layer on the prepared baking sheet, ensuring they are not crowded for even roasting.
5
Place the baking sheet in the preheated oven and roast for 20 minutes.
6
After 20 minutes, flip the potatoes using a spatula to ensure even browning and crispiness.
7
Return to the oven and roast for an additional 20 minutes, or until the potatoes are golden brown and crispy on the outside while tender on the inside.
8
Serve immediately as a delicious side dish.

Nutrition Information

Calories

200 calories per serving

Protein

Carbs

32g

Fat

Frequently Asked Questions

Q: Can I use a different type of potato for this recipe?

A: Yes, you can use other types of potatoes like red potatoes or fingerling potatoes, but the texture and crispiness may vary. Russet and Yukon Gold potatoes are preferred because they have a creamy texture inside and crisp up well due to their starch content.

Q: Can I make this recipe without peeling the potatoes?

A: Absolutely! Leaving the skin on can add extra texture and flavor. Just be sure to scrub the potatoes thoroughly to remove any dirt before cutting them into cubes.

Q: What can I use as a substitute for olive oil?

A: You can substitute olive oil with other high-heat oils like avocado oil, vegetable oil, or canola oil. These oils also help the potatoes crisp up nicely during roasting.

Q: Why aren’t my potatoes getting crispy?

A: If your potatoes are not crispy, make sure you are not overcrowding the baking sheet. Overcrowding traps steam and prevents browning. Additionally, ensure the oven is fully preheated to 425°F (220°C), and flip the potatoes halfway through roasting for even crispiness.

Q: How do I store and reheat leftover roasted potatoes?

A: Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat, spread them on a baking sheet and bake at 400°F (200°C) for 10-15 minutes, or until they are heated through and crispy again. Avoid microwaving as it can make them soggy.

Q: Can I add other seasonings or herbs to this recipe?

A: Yes, you can customize the flavor by adding spices like cumin, chili powder, or smoked paprika, or fresh herbs like thyme or parsley after roasting. Just be cautious with fresh herbs during roasting as they can burn easily.

Q: Can I prepare the potatoes in advance?

A: Yes, you can peel and cut the potatoes up to 24 hours in advance. Store them in a bowl of cold water in the refrigerator to prevent browning. Drain and pat them dry thoroughly before tossing with oil and spices to ensure they roast properly.

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