Here’s a simple and classic way to make Roasted Potatoes—crispy on the outside, soft on the inside, and full of flavor.
🥔 Ingredients (Serves 4)
- 2 lbs (900 g) potatoes (Yukon Gold, red, or russet), cut into cubes or wedges
- 2–3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder or minced garlic (optional)
- 1 tsp dried herbs (rosemary, thyme, or parsley)
🥄 Instructions
- Preheat Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. - Prepare Potatoes:
Wash and cut the potatoes into even-sized pieces for uniform cooking. - Season:
Toss the potatoes with olive oil, salt, pepper, and any optional garlic or herbs. Make sure each piece is coated evenly. - Roast:
Spread the potatoes in a single layer on the baking sheet. Roast for 25–35 minutes, flipping halfway through, until golden brown and crispy on the outside, tender inside. - Serve:
Sprinkle with fresh herbs or a little extra salt if desired. Serve hot.
💡 Tips:
- Soak potato cubes in water for 10–15 minutes before roasting to remove excess starch—this helps them get crispier.
- For extra flavor, toss with Parmesan cheese in the last 5 minutes of roasting.
- Mix in other vegetables like carrots or bell peppers for a colorful side.
If you want, I can also give a slow cooker version of roasted-style potatoes that come out soft inside with lightly crispy edges—no oven needed.
Do you want me to share that version?
