Simple & Classic Oven-Roasted Potatoes
A no-boil method that’s simpler but still delivers great results.
Instructions:
- Preheat oven to 400°F (200°C).
- Cut washed potatoes into 1-inch chunks.
- In a large bowl, toss potato chunks with oil, salt, pepper, and your favorite seasonings (like Italian seasoning, rosemary, or just garlic powder).
- Spread on a baking sheet in a single layer.
- Roast for 45-55 minutes, flipping halfway through, until golden brown and tender.
Recipe Notes & Pro-Tips for Perfection
· Choose the Right Potato:
· Russet/Idaho: The highest starch content. They get the fluffiest inside and crispiest outside. Best for the par-boil method.
· Yukon Gold: A great all-rounder. They have a buttery flavor and creamy texture that roasts beautifully.
· Red Potatoes: Waxy and hold their shape well. They won’t get as crispy but are great for a softer roast.
· The Fat Matters: Oil is standard, but duck or goose fat will give you an unbelievably rich flavor and incredible crispiness (a classic for a reason!).
· Don’t Crowd the Pan: This is crucial! If the potatoes are too close together, they will steam instead of roast. Use two baking sheets if necessary.
· Get the Pan Hot: For an extra crispy start, place your empty baking sheet in the oven while it preheats. Carefully add the tossed potatoes to the hot pan.
· Seasoning Variations:
· Lemon-Herb: Toss with fresh rosemary and thyme, then finish with a squeeze of lemon juice and zest after roasting.
· Garlic Parmesan: In the last 5 minutes of roasting, sprinkle with minced fresh garlic and grated Parmesan cheese.
· Spicy: Toss with smoked paprika, chili powder, and a pinch of cayenne.
· Why Par-Boil? Par-boiling breaks down the starches on the surface, which, when shaken, creates a paste that crisps up perfectly in the oven. It also ensures the inside is fully cooked by the time the outside is browned.
No matter which method you choose, you’ll have a delicious and dependable side dish that goes with almost anything. Enjoy
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