Recipes With Roasted Potatoes

This is my everyday roast potatoes recipe. I use baby potatoes so it’s quick prep (no peeling). Great garlic-thyme flavour. Fresh herbs really are lovely, though dried can be used in a pinch! Don’t make the mistake of using minced garlic. It burns!

I have a recipe for devilishly good crispy roast potatoes. They are the roast potatoes everybody dreams about, with a thick craggy crust that

Today’s roast potato recipe is what I make in my day to day life. Low effort yet utterly delicious, with a lovely golden outsides, soft insides, infused with beautiful garlic-thyme flavours.

How To Make Crispy Roasted Potatoes

But what I do want to tell you is what I do with leftovers! I find roast potatoes get a bit sad and soggy when left overnight in the fridge. So I like to transform them into stovetop crispy smashed potatoes. Just lightly press down on the potatoes to flatten slightly (but still stay in once piece) using a glass, your hand or a spatula. Then pan fry in a little oil until golden and crisp.

Recipe video above. This is my everyday roast potatoes recipe. No-nonsense, quick to prep, with great garlic-thyme flavour. Fresh herbs are lovely, though dried can be used in a pinch. Don't make the mistake of using minced garlic. It burns!

1. Potatoes – Ideal potato size ~ 4cm/1.6″. Use any small potatoes that can be cooked with the skin on. Baby potatoes, cocktail potatoes, new potatoes, red potatoes, creamer potatoes! Cut larger ones into 3 or 4 so they are all roughly the same size (shape doesn’t matter).

Crispy Oven Roasted Potatoes Recipe {easy!}

2. Smashed garlic – This method of smashing opening garlic releases garlic flavour into the potatoes as they roast but keeps the garlic whole so it won’t burn like minced garlic does.

3. Dried herbs (thyme, rosemary) can be used if you don’t have fresh. But add them halfway through the roasting time else it will burn. Use 1 tsp or so.

5. Leftovers will last for 3 days in the fridge but there’s nothing quite like freshly made roast potatoes! I like to revive leftovers but flattening them slightly then pan frying to reheat and make crisp.

Garlic Roasted Potatoes Recipe

Calories: 255 cal (13%) Carbohydrates: 35 g (12%) Protein: 4 g (8%) Fat: 11 g (17%) Saturated Fat: 2 g (13%) Polyunsaturated Fat: 1 g Monounsaturated Fat: 8 g Sodium: 478 mg (21%) Potassium: 854 mg (24%) Fiber: 5 g (21%) Sugar: 2 g (2%) Vitamin A: 119 IU (2%) Vitamin C: 42 mg (51%) Calcium: 30 mg (3%) Iron: 2 mg (11%)

Dozer on a mini break! Staying in a lovely rustic converted church near the Colo River, only 90 minutes from home. So close – yet feels so far! Wait until you see the kitchen. #goals

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!Learn to make garlicky roasted potatoes that complement a wide variety of main dishes – plus my trick to ensure they turn out irresistibly crispy every time!

The Best Baked Potato Recipe

These roasted potatoes from my first cookbook are a workhorse of a side dish: they’re loved by all, easy to make, and go with just about everything. The only fussy part of the recipe is arranging the potatoes cut-side down in the pan. I find that they get much crispier that way, so it’s worth it. Note that the garlic is added about midway through cooking; this prevents it from getting scorched.

Baby potatoes are ideal for making roasted potatoes. These small, immature potatoes are harvested early in the growing season and are about the size of a golf ball. They have a thin, delicate skin that does not need to be peeled — in fact, leaving the skin on adds extra flavor and texture — that makes them perfect for roasting. Simply rinse the baby potatoes under cold water to remove any dirt or debris, and then roast them.

Preheat the oven to 425°F and set an oven rack in the middle position. Directly on a rimmed 13 x 18-inch baking sheet (do not line the pan with foil, as the potatoes will stick), add the potatoes, the oil, salt, pepper, half of the rosemary, and half of the thyme.

The Best Roast Potato Recipe

Arrange the potatoes so that they are cut-side down. Roast for 15 minutes. Remove the potatoes from the oven. Add the garlic and stir, scraping the potatoes up with a spatula if they are stuck to the pan.

Sprinkle with the remaining herbs, then taste and adjust seasoning, if necessary. Transfer to a platter and serve while still hot and crispy.

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.

Perfect Roasted Potatoes

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.Well hello, golden potatoes. You are exactly what I crave with dinner after a long day. More redeeming than French fries, yet just as nice.

I’ll admit that it took me quite a few tries to perfect this roasted potatoes recipe. So, I have a few tricks to share today. This method yields substantial hunks of potatoes that are beautifully golden on the outside and pillowy-tender on the inside.

Roasted Vegetables Recipe

These roasted potatoes are lovely on weeknights and perfect for the holidays, especially when you add the optional rosemary. Sometimes, I load them up with some sour cream, chives, dill, flaky salt and pepper for a variation we could call

I love to use a combination of red potatoes and Yukon golds for some interesting texture and color contrast. Red potatoes are fluffy on the inside, with a distinctive earthy flavor and fun red exterior. Yukon golds are ultra creamy. You could use just one variety, for sure.

I prefer to save Russet potatoes for potato wedges and mashed potatoes, but they will work in a pinch. They are more dry on the inside, which makes them perfect for French fries, but not quite as suitable for roasting.

Roasted Red Potatoes ⋆ 100 Days Of Real Food

This is my go-to temperature for roasting vegetables, and it proved perfect for potatoes. It’s high enough to yield tender potatoes that are nicely caramelized on the edges, but not

Two-inch chunks are rather large, probably larger than you’re accustomed to slicing vegetables for roasting. Your pan might look a little bare, but all for good reason!

At this size, the potatoes get plenty of breathing room so they roast instead of steam. Plus they have ample surface area to turn golden. Lastly, the chunks are big enough to offer contrast between the creamy interiors and the crisp exteriors—something you’ll miss if you slice them any smaller.

Roasted Vegetables With Garlic And Herbs

We’ll use less olive oil than you might think necessary. I promise it’s enough to coat the potatoes if you keep tossing. When I used more than one tablespoon oil, the excess oil turned a little smoky in the oven.

We’ll add garlic powder for some subtle but irresistible flavor and salt because it brings out the potatoes’ best. Lastly, I highly recommend stirring in some finely chopped fresh rosemary if you have it. While the potatoes bake, the rosemary simmers in the hot oil and infuses the dish with herbal notes.

First, make sure to arrange the potatoes in an even layer with their flat sides flush against the pan so they can turn golden. Roast for 40 t0 45 minutes, stirring halfway, until the potatoes are deeply golden on the undersides and a little shrunken and pillowy. Now we’re talking!

Roasted Potatoes With Parmesan, Garlic, & Herbs

Fresh parsley offers some enticing green color and some light flavor. Sprinkle a little more salt and some pepper all over, then stir to help the parsley stick. Serve while warm.

These golden roasted potatoes are the perfect side dish! The fresh herbs are optional, but quite nice. Recipe yields about 4 generous side servings (see note for multiplying the recipe).

Storage suggestions: Potatoes are best when freshly roasted, but will keep in the fridge for up to 4 days. Gently reheat in the oven or microwave.

Oven Roasted New Potatoes Recipe

How to scale: You can bake