These roasted potatoes are crisp, browned outside, tender inside with the right amount of moisture, and never dry.
They are a perfect all-year-round side dish and a guaranteed crowd-pleaser.
On this page:
Check out our best vegetable sides recipe collection!
With a few simple tips, you'll learn how to make the best oven-roasted potatoes you've ever had.
From this recipe, you can expect potatoes that are:
- Ultra-tender and perfectly moist inside - never dry
- With a thin and crisp outside crust
- Browned to perfection
- Tasty and aromatic
The most crucial step to make perfectly cooked roasted potatoes is to blanch them in boiling water, then roast them in the oven at a high temperature.
Blanching helps the potatoes soften up on the inside without drying out.
These potatoes are perfect as an appetizer or side dish; honestly, we eat these a lot as a healthier alternative to french fries.
You can serve them on their own or with a dip like homemade mayonnaise, marinara sauce, chipotle sauce, and avocado spread.
You can make this recipe with widely-available Yukon Gold potatoes - yellow flesh, thin skin, suitable for most cooking methods.
We prefer to peel the potatoes for this recipe; however, you can keep the skin on if you like.
Red potatoes and russet potatoes are also excellent for roasting.
Opt for a good quality extra virgin olive oil to roast your potatoes. Good quality EVOO adds a nutty and fruity flavor to the potato, and it helps them roast evenly.
Also, thanks to its high antioxidant content, EVOO is stable at high temperatures resulting in a healthier roasted dish.
Season your potatoes with fresh herbs like rosemary, thyme, or sage. In this recipe, we use rosemary and thyme.
You can add other spices, such as paprika and red pepper flakes.
A few cloves of crushed garlic with the peel infuse the potatoes with a light garlic aroma without overpowering the dish.
Salt and pepper
We recommend sea salt or kosher salt and freshly ground black pepper.
Preheat the oven to 430°F or 220°C. Line a baking sheet with parchment paper.
Wash the potatoes, peel them, and add them to a bowl with cold water.
Cut the potatoes in half lengthwise, then in quarters, and finally into 1-inch (2.5 cm) pieces.
Blanch the potatoes in a large pot of boiling water for seven minutes.
Drain them and add them to a large bowl. Season them with salt, black pepper, crushed garlic cloves, extra virgin olive oil, fresh rosemary, and thyme.
Toss gently to spread the seasoning, then arrange the potatoes on the baking sheet, on a single layer, without overlapping or overcrowding.
Roast at 430°F or 220°C for about 35-40 minutes, until the potatoes are fork-tender inside and with a thin brown crust outside.
Flip them around with a spatula halfway through cooking.
Serve as a crispy side dish with an easy pasta, casserole, soup, or stew, for example, next to:
- Eggplant Parmigiana with tender roasted eggplant and a rich Italian flavor
- Italian bean stew with pinto beans and fresh Italian herbs
- Chickpea soup: easy dinner ready in 30 minutes!
- Broccoli pasta with a creamy 20-minute sauce
- Mushroom pasta: a wholesome pasta dinner ready in 30 minutes
- Tuscan bean soup: rustic Italian flavor with plenty of leafy greens
Or serve as an appetizer sprinkled with freshly chopped parsley on top, a dip on the side, and other crunchy nibbles:
- Tomato Bruschetta: a classic Italian appetizer with diced fresh tomato
- Avocado spread: endlessly creamy and rich avocado dip for potatoes and pita
- Cucumber tzatziki with grated cucumber and greek yogurt is a great dip for roasted potatoes
- Crostini with olive tapenade: easy 10-minute crostini with a home-blended tapenade
Crispy Oven-Roasted Potatoes
Breaded potatoes are a delicious alternative to classic oven-roasted potatoes. They have a crispy exterior and a tender interior.
|1 pound Potatoes|
|1 cup Breadcrumbs|
|5 sprigs Rosemary|
|2 tablespoons Extra virgin olive oil|
|3 cloves Garlic|
|1 teaspoon Salt|
|¼ teaspoon Black pepper|
- Preheat the oven to 350°F or 180°C. Line a baking sheet with parchment paper.
- Mix breadcrumbs, olive oil, chopped rosemary, salt, and black pepper in a large mixing bowl.
- Wash and peel the potatoes, then cut them into wedges.
- Toss the potatoes in the breadcrumbs, then arrange the wedges flat on the baking sheet.
- Add crushed garlic and a drizzle of olive oil, then bake for 45-50 minutes or until golden brown outside and tender inside.
Roasted sweet potatoes
Roasted sweet potatoes are an excellent alternative to oven-roasted potatoes. They are as easy to make, with the same ingredients, and have a shorter cooking time.
Also, sweet potatoes don't require blanching before roasting.
Check out our roasted sweet potato recipes.
We soak potatoes in cold water because they will turn dark if let in the air due to oxidation. Water protects them from turning dark.
Also, water will remove some of their starch, making them crispier once baked.
Yes, you can cut the potatoes up to 12 hours in advance and leave them in a bowl with cold water in the refrigerator.
When ready to use them, take them out of the water, rinse them with fresh tap water, and use them as described in the recipe.
Yes, you can. The potatoes won't taste the same, of course, and they will take a few minutes longer to cook.
We recommend blanching the potatoes for seven minutes before roasting them because they will turn out tender, moist inside, and crispy on the outside.
You can make roasted potatoes without boiling them first; however, they might turn out harder and dryer on the inside and overcooked on the outside and will take about 10 minutes longer to bake. Blanching solves this problem.
Store leftovers in a bowl in the refrigerator for up to 48 hours.
Reheat them in a preheated oven at 360°F or 180°C for 10 minutes in the air fryer or the microwave.
Alternatively, you can reheat them on a nonstick pan with a drizzle of olive oil.
More Potato Recipes
If you liked these roasted potatoes, you might also enjoy our other potato favorites:
- Sweet potato wedges: tender, sweet, and with fresh herbs, a perfect side dish for autumn and winter mains.
- Potato gnocchi: just 2 ingredients and a fork are required; the gnocchi is perfect with a rich tempeh sauce
- Roasted artichokes and potatoes: one of our favorite artichoke recipes, perfectly paired with crispy potatoes
- Cauliflower soup: a cheesy and velvety smooth easy dinner favorite
- Mini pizzas with potato topping: fun, crispy and perfect for game nights! Top with your favorite veggies and Italian herbs
More roasted vegetable recipes
- Rainbow roasted vegetables: they are perfect in rice salad and couscous!
- Easy roasted eggplant with garlic and fresh herbs
- Roasted cauliflower florets: perfect for pasta and salads!
- Glossy roasted brussels sprouts with a mustard vinaigrette
- Roasted peppers Italian style: learn the basics of how to roast and marinate bell pepper
For many more side dishes ideas, check out our sides category page.
- 2 pounds potatoes
- 2 tablespoons extra virgin olive oil
- 2 sprigs rosemary
- 4 sprigs thyme
- 3 cloves garlic
- 1 teaspoon salt or more to taste
- ¼ teaspoon black pepper
- Preheat the oven to 430°F or 220°C. Line a baking sheet with parchment paper.Wash the potatoes, peel them, and add them to a bowl with cold water.
- Cut the potatoes in half lengthwise, then in quarters, and finally into 1-inch (2.5 cm) pieces.
- Blanch the potatoes in a large pot of boiling water for seven minutes.
- Drain them and add them to a large bowl. Season them with salt, black pepper, crushed garlic cloves, extra virgin olive oil, fresh rosemary, and thyme.
- Toss gently to spread the seasoning, then arrange the potatoes on the baking sheet, on a single layer, without overlapping or overcrowding.
- Roast at 430°F or 220°C for about 35-40 minutes, until the potatoes are fork-tender inside and with a thin brown crust outside.Flip them around with a spatula halfway through cooking.
- Transfer onto a serving platter and serve as an appetizer or side dish.
Leave a comment and star rating :-)