Perfectly Roasted Potatoes
When it comes to comfort food, roasted potatoes always make the cut. They are crispy on the outside, fluffy on the inside, and can accompany nearly any main dish. Serve them with grilled chicken, pair with a fresh salad, or even enjoy with a rich stew. They fit perfectly into countless meal plans.
Equipment
- Oven, Baking Sheet
Ingredients
- 2 tablespoons extra virgin olive oil: A good quality of oil enhances flavor and aids in crisping.
- ½ teaspoon smoked paprika: Adds a warm smoky note.
- 1 teaspoon garlic powder: For that savory depth.
- 3 tablespoons fresh chopped herbs such as rosemary, parsley, thyme, or a mix, or 2 teaspoons dried herbs: Fresh herbs make a huge difference.
- 2 pounds red potatoes yellow potatoes or Yukon Gold potatoes: Choose your favorite. Each type gives a slightly different texture.
- Freshly ground black pepper: To taste.
- Kosher salt: To taste.
- 1 teaspoon lemon zest: Brightens the dish with a citrus note.
- 1 teaspoon grated Parmesan cheese optional: For an extra layer of flavor.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 425°F (220°C). This high temperature is crucial for achieving that perfect crispiness. Make sure the oven is ready before you start mixing ingredients.
Step 2: Prepare the Potatoes
- While the oven is heating, wash and scrub your potatoes thoroughly. No one wants dirt in their dinner. If you are using larger potatoes, cutting them into halves or quarters ensures even cooking. Smaller potatoes can be left whole or cut in half.
Step 3: Season the Potatoes
- Place the cut potatoes in a large mixing bowl. Add the extra virgin olive oil, smoked paprika, garlic powder, fresh herbs, black pepper, and kosher salt. Toss everything together until the potatoes are well-coated. The key here is even coverage, so take your time.
Step 4: Roast the Potatoes
- Spread the seasoned potatoes on a baking sheet in a single layer. Crowding the pan will steam them instead of roasting them. If you have too many potatoes, it’s wise to split them between two sheets.
Step 5: Bake to Perfection
- Pop the potatoes into the preheated oven. Roast them for 30-40 minutes, but don't just set your timer and forget about them. After about 20 minutes, give them a good toss to ensure even cooking. They’re ready when they are golden brown and crispy.
Step 6: Top and Serve
- For a finishing touch, sprinkle with lemon zest and, if desired, grated Parmesan cheese when they come out of the oven. The heat will flake the cheese slightly, giving it a savory kick.
Notes
Use The Right Potatoes: Starchy potatoes like Russet yield fluffier results, while waxy varieties like red potatoes hold their shape better for a firmer bite.
Dry Potatoes: Make sure your potatoes are dry before tossing with oil. Moisture will prevent them from crisping up.
Don’t Skimp on Space: Leave room between potatoes. This promotes crispness by allowing hot air to circulate.
Experiment with Seasonings: Try different herbs and spices. Rosemary and thyme pair well, while cumin and coriander introduce warmth and depth.
Don’t Rinse After Cutting: Some recipes suggest rinsing cut potatoes to remove excess starch. While this helps with some recipes, for roasting, it's better to keep that starch for extra crispiness.
Dry Potatoes: Make sure your potatoes are dry before tossing with oil. Moisture will prevent them from crisping up.
Don’t Skimp on Space: Leave room between potatoes. This promotes crispness by allowing hot air to circulate.
Experiment with Seasonings: Try different herbs and spices. Rosemary and thyme pair well, while cumin and coriander introduce warmth and depth.
Don’t Rinse After Cutting: Some recipes suggest rinsing cut potatoes to remove excess starch. While this helps with some recipes, for roasting, it's better to keep that starch for extra crispiness.
Nutrition
Calories: 150kcalCarbohydrates: 27gProtein: 3gFat: 5gFiber: 3g
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