Hello, golden potatoes. I am so happy to see you. You are just what I need for dinner after a hard day. French fries are nice, but these potatoes are even better.
It took me a lot of tries to get this recipe right. I will share a few tips with you today. This method produces substantial chunks of potatoes, which are golden brown on the outside and soft on the inside.
These roasted potatoes are perfect for holidays and weeknights, particularly when you add optional rosemary. You can also add a little sour cream, chives, and dill to the potatoes for a variation you could call Ranch Potatoes. These potatoes are also delicious with a drizzle of Easy Green Goddess dressing.
These roasted potatoes are a sure-fire winner.
Potato Selection Tips
For a nice texture and color contrast, I like to combine red potatoes with Yukon gold. Red potatoes have a fluffy interior, a distinct earthy taste, and a fun red exterior. Yukon golds are ultra creamy. You can use only one type.
Russets are best used for wedges or mashed potatoes. However, they can be used in a pinch. The inside is more dry, making them ideal for French fries. They are not as good for roasting.
How to Roast Potatoes
Below, you’ll find a full recipe, but this is why it works so well.
Preheat to 425 degrees Fahrenheit.
It’s my favorite temperature to roast vegetables. And it worked perfectly for potatoes. This temperature is high enough to produce tender potatoes with nicely caramelized edges, but it’s not too high so that the oil burns.
Cut the potatoes into 2-inch pieces.
The two-inch pieces are larger than what you might be used to when slicing your vegetables for roasting. It’s not because your pan is empty!
This size allows the potatoes to breathe, allowing them to roast rather than steam. They also have a large surface area that can turn golden. The chunks are large enough to provide contrast between the creamy interiors and the exteriors, which is something you would miss if they were cut any smaller.
Add salt, optional rosemary, garlic powder, and olive oil to the pasta.
We will use less oil than you may think. It’s plenty to cover the potatoes if you continue tossing. The excess fat in my oven turned smoky when I used more oil than one tablespoon.
Add garlic powder to give the dish a subtle but irresistible taste. Salt is also added because it brings out all of the best in potatoes. If you can find some fresh rosemary, it’s a great addition. While the potatoes are baking, the rosemary simmers and adds herbal notes to the dish.
Roast for 40-45 minutes, turning halfway.
Make sure the potatoes are arranged in an even layer, with the flat sides flush to the pan. This will allow them to turn golden. Roast the potatoes for 40 to 45 minutes, stirring halfway, until they are golden and slightly shrunken. We’re now talking!
Add optionally fresh parsley and salt to your dish.
Fresh parsley has a light flavor and a vibrant green color. Sprinkle some more salt and pepper on top, then stir the mixture to make sure that it sticks. Serve warm.
Ingredients
- 2 pounds Yukon Gold potatoes or red potatoes, cleaned
- One tablespoon of Extra Virgin Olive Oil
- One teaspoon Garlic Powder
- 14 teaspoon fine sea salt
- Optional: 1 tablespoon of finely chopped rosemary (from approximately three sprigs).
- Optional garnish: 2 tablespoons of finely chopped parsley
- To taste: freshly ground black pepper
Instructions
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- Preheat the oven to 425° Fahrenheit, with the rack in the center of the oven. Line a large baking sheet with parchment to keep the potatoes from sticking.
- Cut the potatoes into 2-inch chunks. (Slice smaller potatoes in half; larger potatoes into quarters). Place the potatoes on a baking sheet.
- Sprinkle the rosemary and garlic powder over the potatoes. If using, drizzle the olive oil on top. You may not think you have enough oil, but keep going. Place the potatoes on the pan in a single layer, with the flat edges facing the pan.
- Roast potatoes in the oven for 40-45 minutes. Stir halfway through. Check the undersides of the potatoes to see if they are golden. Add the parsley if you are using it, and season the potatoes to your taste with some additional black pepper and salt (be careful, they are hot). Serve immediately.