These oven roasted potatoes are amazing! Perfectly golden brown and crispy on the outside, tender on the inside – this is the best roasted potatoes recipe ever!
There are so many way to make potatoes – baked, mashed, smashed, boiled, grilled, fried, slow cooked and even microwaved – but my most common cooking method of cooking potatoes is roasting them in the oven.
I love making oven roasted potatoes for three main reasons:
Oven roasted potatoes are very easy to make. All you need to do is peel and cut the potatoes into quarters, toss them with olive oil and put them in the oven. The oven does all the cooking – no need to boil water, deal with the frying pan or flip the potatoes – you put the potatoes in the oven and forget about them until the timer beeps. I love hands free cooking methods – I have better things to do than standing there and watching the potatoes :)
2. Amazing taste
Oven roasted potatoes are so delicious! Everybody loves yummy golden-brown potato pieces, hot out of the oven, sprinkled with some salt, pepper and herbs! This potato recipe is a true crowd pleaser, I haven’t met anyone who doesn’t love good ol’ roasted potatoes – yum!
3. Health factor
Oven roasted potatoes are healthy and low in calories. They get golden brown in the oven without the excess fat! Oven roasted potatoes use the minimal amount of oil (less than a teaspoon per serving). Compare this to the deep fryer :) I also have a recipe for healthy oven fries – very similar to this one, except the potatoes get cut into fry-like wedges instead!
How To Make Oven Roasted Potatoes
The secrets to amazing oven roasted potatoes are (1) high oven temperature, (2) drying potatoes with paper towels and (3) using salt after baking (not before). If you tried roasting potatoes before and they turned out mushy and soggy, chances are one of those rules wan’t followed.
Here’s a recap of the roasted potatoes making process:
Step 1: Preheat the oven to 425F.
There are many recipes that use lower oven temperature like 350F or 375F. The potatoes won’t brown well at lower temp. The correct oven temperature for perfect roasted potatoes is 425F.
Step 2: Peel, cut and dry the potatoes.
Peel the potatoes and cut into quarters. Quickly blot each potato piece with a paper towel and transfer to a bowl. I admit sometimes I skip the paper towel part when in a rush, but the resulting potatoes aren’t as well-browned.
Step 3: Toss potatoes in olive oil.
Pour oil on the potatoes and toss with your hands so all sides of the potatoes are coated with olive oil.
Step 4: Bake the potatoes.
Put the potatoes on a parchment-paper-lined baking sheet in a single layer and bake until golden-brown (about 45 minutes).
Step 5: Season the potatoes.
Season the potatoes after baking, not before! Adding salt before baking makes potatoes release their juices, resulting in soggy potatoes. That’s true for any roasted vegetables – salt after, not before.
Enjoy your amazing oven roasted potatoes! For the crispiest potatoes, serve them immediately, hot out of the oven! However, these roasted potatoes are still good the next day, they just won’t be crispy anymore, but still yummy! I often make a huge quantity of these roasted potatoes ahead for parties – everyone love them!
- 8 medium potatoes
- 1 tbsp olive oil
- 1 tsp salt
- ¼ tsp pepper
- 1 tsp Italian seasoning
- Preheat oven to 425F. Line 2 baking sheets with parchment paper.
- Peel the potatoes and cut into quarters. Blot each potato piece with a paper towel to absorb excess moisure and put in a bowl.
- Pour oil over the potatoes. With your hands, spread the oil all over the potatoes, so all the potato pieces are coated with oil.
- Put potatoes on the baking sheets (make sure the potatoes are not touching each other). Put in the oven and bake for 45 minutes, or until the potatoes are deep golden brown and tender when pierced with the fork.
- Remove the oven roasted potatoes from the oven. Sprinkle with salt, pepper and Italian seasoning.
- Number of servings (yield): 4