TRY THIS EASY ROASTED POTATOES RECIPE
A fool-proof recipe, roasted potatoes are a delicious side dish that goes just about with anything from roast chicken to steak!
How to make delicious roasted potatoes
- Prep Time - 10 minutes
- Cook Time - 30 minutes
- 1 kg - Potatoes, cut into 1-inch cubes
- 2 tbsp - Olive oil
- 1 tsp - Sea salt
- ¾ tsp - Freshly ground black pepper
- 2 tbsp - Minced garlic (or 8 garlic pods, minced)
- 2 tbsp - Fresh chopped parsley
For roasting potatoes
- Preheat your oven to 400°F (200°C). Lightly spray cooking oil on a baking sheet or tray.
- Arrange potatoes on the baking sheet in a single layer. Drizzle with olive oil and season well with salt, pepper, and garlic. Toss the potatoes so that they get evenly seasoned.
- Roast in the oven for around an hour while flipping them occasionally until your potatoes turn crisp and golden.
- Remove the potatoes from the oven and season with a little extra salt. Sprinkle some pepper also, for taste.
- Sprinkle over with parsley and serve immediately!
Calories: 138kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 304mg | Fiber: 4g | Sugar: 1g
Tips for getting the best roast potatoes
- Boiling From Cold Water - Boiling your potatoes from cold water ensures that they are evenly par-boiled from the inside out. This prevents their outer edges from collapsing when they’re placed in a hot oven.
- Use heavily salted water - The potatoes will soak up cold salted water before they start to cook – salt draws excess starch from the potatoes, thereby ensuring maximum crispness.
- Cooling After Boiling - When the potatoes are roasted from cold, they will already be set and must have stopped cooking, and thus excess moisture from the boiling process would have evaporated. So when cooked in hot fat, the outside of your potatoes would have become perfectly crisp while maintaining that delicious fluffiness inside.
- How to get fluffy roast potatoes - Roughing up the edges of the potatoes once they get parboiled creates a larger surface area for the hot fat to work on.
- What oil/fat To Use - Ideally, use fats with higher burning points. For instance, duck fat, with its higher smoke point and rich flavor will make ultra-crisp roasties with a savory meaty taste. To make these roast potatoes vegan, simply swap the duck fat for vegetable oil.
frequently asked questions
Boiling your potatoes for some time before roasting ensures you get that beautiful crisp crust outside. If you don't parboil your potatoes, their skin remains quite tough, meaning that whatever oil/fat you use won’t be able to seep through the cracks.
Soaking potatoes in cold water removes excess starch from the outside of the potato. Excess starch burns your potatoes and prevents them from crisping up. So, soak them for at least an hour.
Ideally, peeled and cubed potatoes should be boiled for 10 to 12 minutes before you start cooking them. Whole red potatoes need 15 to 20 minutes of boiling before cooking.
Because soaking peeled, washed, and cut potatoes overnight in cold water removes excess potato starch, which prevents fries from sticking together and helps achieve maximum crispness.
A baked potato is more nutrient-dense, giving 6 grams of protein and 6 grams of fiber. It has about 25% more magnesium when compared to a boiled potato. It also contains 40% more phosphorus and potassium, as well as four times the amount of folate in a boiled potato.
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