This delicious recipe goes great with anything from a holiday dinner to Crispy Oven Baked Chicken Thighs served alongside Roasted Broccoli. Sometimes simple is just better! This recipe uses just 5 ingredients, making it super easy to prepare. It’s the perfect side dish for a busy weeknight dinner or a fancy holiday spread!
Step By Step Instructions
Preparation
Start with peeling and cutting 2 lbs of potatoes. I cut mine into pieces a little smaller than a ping-pong ball. Just cut the potatoes into similar-sized pieces to ensure even cooking.
What Oil Is Best
Oils with a mild flavor and a higher smoke point are best for roasting potatoes as they can be heated to the higher temperatures used in roasting. These oils include light olive oil, canola, and grapeseed oil.
Herbs & Seasoning
Seasoning: I like to keep it simple with salt and pepper. Kosher or sea salt are both great options. You can experiment with flavors like fresh garlic, garlic powder, sweet or smoked paprika, or onion powder. Herbs: In our roasted potatoes, we use fresh thyme, but feel free to use other fresh herbs like rosemary or oregano instead for a different flavor. That logic is excellent for boiled potatoes, but for roasted potatoes, starting with potatoes that are cooked on the outside and undercooked inside is perfect for achieving a crispy exterior. Once drained and dry, gently shake them in the strainer to rough up the cooked exterior. This will result in a perfectly crisp roast potato. Boil enough water to cover the potatoes, salt the water, and pour it over them. Parboil the potatoes for 10 to 15 minutes until they are tender on the outside but firm on the inside. Drain the potatoes in a strainer and leave them to dry out. Once the potatoes are dry, gently shake the strainer to rough them up. Not so much that they break; you just want to create a textured surface. I promise you, doing this will make them crisp up beautifully. Place the potatoes in a large bowl and add 4 tablespoons of oil, and season to taste. I add about 2 teaspoons of salt and 1/2 teaspoon of black pepper. Then gently toss them to coat them evenly with the oil and seasoning. Transfer the potatoes to a rimmed baking sheet, spreading them in a single layer. Then sprinkle some fresh thyme over the potatoes.
Roasting & Serving
Roast in the hot oven for 40 to 45 minutes or until crispy and golden brown. Season with salt, serve hot, and enjoy! Storing Leftovers: Place them in an airtight container and refrigerate for up to 3 days. To Freeze: Roasted potatoes can be easily frozen. Place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the fridge. To Reheat: Bake in a preheated oven at 400°F/200°C for 10-15 minutes or until heated through and crispy. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
