When it comes to transforming a main course into a full-fledged feast, side dishes really bring the magic home. And roasted potatoes are the perfect example of such a side dish!
The secret to the beauty and yummy texture of the roasted potatoes lies in the ingredients. Minced garlic is a key element that infuses the potatoes with its garlicky flavor. Salt and pepper season the potatoes perfectly, while red chili powder gives them a reddish color and a beautifully toasted look! Chopped rosemary infuses the olive oil with its aromatic essence and compliments the dish with a fresh, herbal finish.
And the best part about these roasted potatoes? They are incredibly easy to make! In today’s recipe, I will show you how to make roasted potatoes with or without an oven so you won’t miss out on the fun or the deliciousness.
Varieties Of Potatoes For Best Roasted Potatoes
You can use any potatoes you want for roasting purposes. However, depending on the variety of the potato you are using, the taste and texture of the dish may vary.
For instance, starchy potatoes are low in moisture and better suited for skin-off roasting. Waxy potatoes, on the other hand, have lower starch content and hold their shape nicely while roasting. Therefore, waxy potatoes are typically used for skin-on roasting.
Yukon Gold Potatoes
Yukon Gold is the perfect variety for a roasted potatoes recipe. With a medium level of starchiness, Yukon Gold strikes a good balance between starchines and waxiness. As a result, it’s suitable for both skin-on and skin-off roasting. Once cooked, these potatoes develop a nice golden-brown caramelized exterior with perfect crispiness.
Russet Potatoes
Not enough crunchiness in the Yukon Gold potatoes? For a super crispy crust, say hello to the Russet variety!
Russet potatoes come with a thick, brown skin with white flesh inside. The bold contrast between the deep-hued skin and pale flesh of this potato creates a beautiful striking contrast when roasted. Rich in starch, this variety of potatoes become fluffy and extra crispy after cooking. Season the potatoes in the right way and you will be having deliciously spiced roasted potatoes in no time!
Red Potatoes
Red potatoes are low in starch and have a waxy texture. The exterior features a thin, red skin with white or light yellow flesh inside. As these potatoes have higher moisture content, they hold their shape pretty well during roasting. Therefore, red potatoes are better suited for the skin-on roasting process. This variety, however, doesn’t get crisped up like Yokun or Russet potatoes do.
Tips For Perfectly Make Roasted Potato Recipe
Here are some tips you can follow to get perfectly roasted potatoes every time you make them!
- I have already provided you a guideline about what type of potato is suitable for each option. Based on whether you want to leave the skin on or skin off, choose the right potato to enjoy your dish fully.
- Be it pan-roasted or oven roasted, make sure to cut all the potatoes in uniform slices to get them all cooked at the same time. It’s best not to cut them in large chunks as they might take longer to cook.
- While oven roasting the potatoes, spread the potatoes in a single layer on the baking sheet and make sure to keep some spaces between them. Follow the same rule while pan roasting as well and avoid overcrowding the pan as that will lead to steaming the potatoes instead of roasting them.
- To add a burst of freshness, squeeze a dash of lemon juice on top of the potatoes just before the serving. The acidity in the lemon helps cut through the richness of the potatoes and gives a balanced flavor to the overall dish. You can also use a splash of vinegar instead of lemon juice if you want a subtle taste of acidity in your dish.
Recipe Card
Make Perfectly Roasted Potatoes at Home With or Without Oven
Ingredients
- 1 kg / 1,000 g Potatoes
- 1 tbsp / 18 g Salt
- 4 tbsp / 60 ml Olive oil
- 1 tbsp / 8 g Minced garlic
- 1 tbsp / 2 g Chopped rosemary
- Little salt
- ½ tsp / 1 g black pepper
- ½ tsp / 1 g Red chili powder (optional)
- 2 tbsp Chopped coriander for garnish
Equipments
Instructions
Boil The Potatoes
- First, wash the potatoes with skin on or you can peel the skin off if you like. Cut them into halves or you can cut them into quarters if you’re using bigger potatoes.
- Boil water in a pan. Add 1 tbsp salt to the boiling water.
- Now parboil the potatoes in salted water for about 10 minutes.
Prepare Infused Oil
- Place a small pan over medium heat, then pour 4 tbsp of olive oil into it.
- Add 1 tbsp of minced garlic and 1 tbsp of chopped rosemary to the olive oil and fry them until slightly brown.
Combined Potatoes with Infused Oil
- Strain the infused oil on the preboiled potatoes.
- Then add a little salt, black pepper, and chili powder. Mix everything well.
- Then shake the potatoes well to rough up the edges.
- Roughing up edges creates an uneven surface, which helps to make an extra crunchy outer layer.
Bake The Roasted Potatoes
- First, preheat the oven to 200℃.
- Place half of the potatoes in a baking tray lined with parchment paper and bake them into a 200℃ oven for about an hour flipping them halfway through.
- You can bake them all in the oven, or if you have less time, you can also pan roast the potatoes, however way you prefer (both ways are shown in the video)
- To pan roast the potatoes, place a heavy-bottomed frying pan or skillet on medium heat, add some of the infused oil to the pan, and add the rest of the potatoes.
- Then fry them for 15-20 minutes until they get crispy, flipping them every 5 minutes.
Serve and Enjoy!
- Garnish the potatoes with some freshly chopped coriander.
- They are perfectly crunchy outside and creamy/fluffy inside. Enjoy this easy side dish.
Video
With a perfectly crispy exterior, these potatoes make an audible crunch with each bite. Inside, you will find the softest center that’s just waiting to melt in your mouth! Looking irresistibly delicious, these spiced up potatoes are the perfect sidekick to cook for any party. Now that you have got the recipe for roasting delicious potatoes with or without an oven, share this with your friends and family to double the fun and flavor!
Recipe FAQs
Can I Roast The Potatoes With Their Skin On?
The choice is totally up to you, as either option works for this recipe. Leaving the skin on will add more nutrition, while peeling them will give a smoother texture.
How Do I Test If My Potatoes Are Done?
You can use a fork to test if the potatoes are cooked all the way through. Pick one potato chunk and insert a fork into it. If it goes easily, the potatoes are roasted perfectly.
Why Roasted Potatoes Are Crispy Outside But Undercooked Inside?
If your oven temperature is too high or your potato pieces are too large, the potatoes will not cook perfectly inside. For the best roasted potatoes recipe, adjust your oven temperature to low, ensure you have a preheated oven, and cut the potato pieces uniformly.
How Can I Store Leftover Crispy Roast Potatoes?
You can store leftover roasted potatoes in an airtight container in the refrigerator for up to 3-5 days. Before serving this perfect side dish, reheat it at 200℃(400°F) in an oven for 10-15 Minutes or in an air fryer for the best result.
Can I Use Dried Herbs Instead Of Fresh Herbs?
Yes, you can use dried herbs if you don’t have fresh herbs in your hand. As they’re more intense, use 1/3 of dried herbs compared to fresh ones. Add dried herbs before roasting; fresh herbs are best added after cooking.
8 comments
We loved these and having two great bushes of rosemary I thing this is defo on the menu forever
love this recipe
This recipe is AMAZING! My whole family loved it! Definitely subscribing:)
1. Cut 2-3 medium sized potatoes in bite sized chunks. Boil in salt water for 5 minutes.
2. Meanwhile, infuse 1 tsp garlic and 1 tsp rosemary in 3 tablespoons of olive oil by heating everything on medium-low heat until garlic turns light brown.
3. Drain potatoes. Strain oil into potatoes.
4. Add salt, pepper, and red pepper to taste.
5. Toss potatoes vigorously until edges are rough and uneven.
6. Bake potatoes in 425 F preheated oven for 45 minutes. Flip potatoes at the half-way mark.
* Add 1/2 teaspoon baking soda to water before boiling potatoes
* Bake potatoes for 45-50 minutes
Can hardly wsit to try this recipe. Will likely substitute the choli pepper with smoked paprika for dinner guest with a sensitive palate.
I tried it on the pan but it wasn’t cooked properly. So I put some water and covered it and it was cooked perfectly from the inside but it lost its crispiness. However, next time I’m going to leave it boil a little longer and tyen make it crispy.
Can you make for a smaller amount plz