Description
Whether you’re hosting guests or just cooking for family, these roasted potatoes are a no-fuss, big-reward recipe you’ll keep coming back to. The texture, the aroma, and the endless ways to serve them make this a staple side worth mastering.
Ingredients
Scale
- 1 kg (2.2 lbs) of firm potatoes
- 2 tablespoons of olive oil
- 1 teaspoon of garlic powder
- 3 tablespoons of chopped fresh herbs (rosemary, thyme, parsley) or 2 teaspoons of dried herbs
- ½ teaspoon of paprika
- Kosher salt
- Freshly ground black pepper
Instructions
- Rinse the potatoes thoroughly under cold water to remove any dirt.
- Cut them into evenly sized 1-inch (2.5 cm) cubes, this ensures they cook at the same rate.
- Peeling is optional; the skins add extra texture and crispiness if left on.
- If you have the time, soak the cut potatoes in a bowl of cold water for 20 minutes to 1 hour. This step draws out excess starch, which helps the potatoes get crispier when roasted.
- After soaking, drain well and pat them completely dry with a clean towel, this is key to avoiding soggy potatoes.
- Place the dried potato cubes in a large mixing bowl.
- Add the olive oil, garlic powder, your choice of herbs, paprika, salt, and freshly ground black pepper.
- Toss everything thoroughly so each piece is evenly coated, this helps them roast, not steam.
- Preheat your oven to 220°C (430°F). Spread the potatoes out in a single, even layer on a parchment-lined baking sheet.
- Avoid overcrowding; this ensures they crisp up rather than get soft.
- Roast for 30 to 35 minutes, flipping them halfway through so they brown on all sides. They’re done when golden, crisp on the edges, and tender when pierced with a fork.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: side-dish
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal