Oven Roasted Potatoes Recipe

roasted potatoes garnished with parsley on baking tray.

5 from 1 vote

Oven Roasted Potatoes recipe are crispy on the outside and soft inside, made with olive oil, herbs, and black pepper. The potatoes are soaked in cold water, drained, mixed with olive oil, herbs, seasonings and then baked until golden and tender. This simple and flavorful side pairs well with soups, pasta, or grilled dishes. A perfect recipe when you want something easy yet delicious.

Prep Time10

Cook Time35

Soak Time30

Total Time1 15

Course: Side Dish

Cuisine: American, World

Diet: Gluten Free, Vegan

Difficulty Level: Moderate

Servings:

Calories: 259kcal

Author: Dassana Amit

Ingredients

For Prepping Potatoes

500 grams or (3 cups) potatoes – chopped; yukon gold, russet or baby potatoes
2 cups cold water

Herbs & Spices

4 tablespoons mixed fresh herbs - chopped; use herbs like basil, oregano, parsley, rosemary and celery
1 tablespoon olive oil
½ teaspoon ground black pepper or freshly crushed black pepper
½ teaspoon salt or add according to taste
1 tablespoon parsley or chives - finely chopped, for garnish

US Customary - Metric

Instructions

Prepare Potatoes

Rinse potatoes thoroughly in water.
Peel them and chop into 1 to 1.25 inch cubes.
Take 2 cups of cold water in a bowl.
Transfer the chopped potato cubes to the cold water in the bowl.
Cover with a lid and set aside for 30 minutes or 1 hour if you have time.

Prepare Herbs

Rinse the fresh herbs very well in water a few times. Drain all of the water from the herbs and set aside to dry a bit for 5 to 10 minutes.
You could take equal portions of fresh herbs or alter the proportions according to your preferences. I use fresh herbs like parsley, basil, oregano, rosemary and a small celery stick.

Assemble

After 30 minutes of soaking potatoes, first preheat the oven for 10 minutes at 220 degrees C/428 degrees F.
Line a baking tray with parchment.
Finely chop the herbs and set aside.
Next using a colander/strainer drain the water from the potatoes and rinse again once or twice with fresh water. Drain water completely. Wipe dry the potatoes.
Take the potatoes in a mixing bowl.
Add in the finely chopped fresh herbs, olive oil, ground black pepper or freshly crushed black pepper and salt as required.
Toss and mix the potatoes evenly with the olive oil, herbs and seasonings.

Bake & Make Roasted Potatoes

Immediately transfer the potatoes onto the parchment paper and arrange them in a neat single layer.
Bake for 35 to 40 minutes at 220 degrees C/428 degrees F until the potatoes are cooked tender and golden.
After the first 20 minutes of baking, using oven mitts remove the tray and turn the potatoes. Using a spoon or spatula turn a group of potatoes at once. Turning over each single potato cube will take more time.
Place the tray back in the oven and continue to bake until the potatoes are done.
To check if they’re done, pierce a a few potato cubes with a fork. It should slide in easily, and the edges should be golden and crisp.
Serve oven roasted potatoes, hot or warm garnished with finely chopped parsley or cilantro (coriander leaves), chives with a dip of your choice.

Notes

Add a layer of shredded mozzarella, cheddar, or parmesan and bake for a few minutes until the cheese melts.
Turn the potatoes once or twice while baking for even browning.
Add ¼ teaspoon minced garlic or garlic paste for more flavor.
Keep the peels on baby potatoes or thin-skinned ones if you prefer.
Use 3 to 4 teaspoons of your preferred dried herbs if fresh herbs aren’t available.
Always preheat the oven before baking; a hot oven gives better crispness.
Place the potatoes in a single layer with space between each piece for even and proper roasting.
For fan or convection ovens, bake at 200°C (392°F) for about 25 to 30 minutes, as these ovens cook faster than regular ones.
The recipe can be scaled up to make for more servings.

Nutrition