Soft and fluffy inside, crispy and golden outside this oven-roasted potatoes recipe will be your alley as they easily go with any meal!
I must confess that this is a family recipe that I have stolen from my dad. He is usually preparing roasted potatoes in the weekend. I remember that when I smelled the perfume of garlic and rosemary that was filling the kitchen, my question was “ when are we eating???”. He was laughing and taught me probably the most important cooking rule: be patient. Nothing is more true.
I learned from him all the tips to prepare oven-roasted potatoes, and then, when I met Rob, this become one of the go-to potato side dishes even during the week.
Why you will love this recipe
– You will need one baking pan and 6 ingredients only to prepare this easy roasted potatoes.
– This potatoes recipe will allow you to “forget” the veggie in the oven while they roast so that you have time to prepare your main dish while sipping a glass of wine 🙂 …relaxing bonus!
– They are very versatile as you can serve them with meat, fish or alone with a side dish.
– Your children will love them, and they are definitely healthier than chips.
– They can be also served if you host a dinner with some friends.
Which potatoes to use to make oven-roasted potatoes?
Let me say that in Italy potatoes production is mostly concentrated in the south and central Italy. This is mainly due to the difference in the staples eaten in the south versus the north, where polenta is more popular. Another reason why potatoes production is limited in Italy, is because we eat more pasta, rice, and grains as main starch.
For this recipe I used Russet Potatoes, peeled. Russet potatoes have a thicker skin and the pulp is rather dry so that during the cooking become easily fluffy and absorb the aromas of the recipes. Russet potatoes are also good in other Italians recipes, such as gnocchi, aka potatoes dumpling.
You could also use Yukon Gold Potatoes, which present a thinner skin and a more buttery pulp and in this case, you can cook them with the skin on.
How to make oven-roasted potatoes
I will share with you the 4 tips that I learned from my dad to prepare perfect roasted potatoes:
1. Ensure that you cut your potatoes in regular pieces, this will ensure uniform cooking. Usually, I chop them in cubes.
2. Use a full bulb of garlic. The garlic will release a light aroma and if you would like a more intense flavor, you can easily squeeze the garlic bulb and spread its pulp over the potatoes.
3. Use one full sprig of rosemary, it gives the flavor and if you will have a few leaves of rosemary that will detach during the cooking, it is easier to remove them. The taste of baked rosemary will leave a bitter taste in your mouth.
4. If you have 20 minutes of time, soak the potatoes in water. In this way they will loose some of the starch and will be crispy outside and tender inside.
And then the recipe is very straightforward. Take one baking pan and add all the ingredients with a healthy amount of EVOO.
The temperature is also a key point to take into account, the higher it is it, the crispier and fluffier your potatoes will be. There is no rules on how long to roast potatoes for, as general guidance, if you bake them at 400° F (200° C), you will need 35 minutes. If instead, you will decrease the temperature down to 350° F (175° C) you will need 45 to 50 minutes. It depends also on how much time you have and in how long you want your potatoes to be ready.
Crispy Oven Roasted Potatoes variations
Oven potatoes are suitable for vegetarians, vegan and gluten-free diet.
If you prefer you can mince 4 cloves of garlic, instead of using a full bulb.
In terms of herbs, it is up to your preferences, I think that rosemary fits with any main meal you will pair with these potatoes. Other alternatives are sage, thyme, or freshly chopped parsley that you can add at the end. I recommend though to try this recipe with garlic and rosemary, for me they are the best seasoning for roasted potatoes.
Serving suggestions
Oven-baked potatoes are a great side dish that goes well with meat, fish or by themselves.
If you are looking for a meat recipe, for example, the chicken cacciatore or the Easy Italian Meatballs. If instead, you prefer fish, I recommend a baked seabass or seabream.
In case of a vegetarian pairing, you can serve them with a red pepper pesto dip or with some yogurt aromatized with some fresh herbs. If you are vegan, a side of homemade tomato sauce will be the perfect dip, for an Italian meal.
Storing suggestions
My last recommendation is to eat these potatoes as soon as they are ready, preserving the potatoes in the freezer is not something I would do, as they will not stay as crispy. If you have leftovers, you use them the day after into a frittata.
Ingredients
- 1 pound potatoes
- 2 tbsp olive oil extra virgin
- 2 sprig rosemary
- 1 bulb garlic
- 1 tsp salt
- 2 tsp black pepper crushed
Instructions
- Brush and wash the potatoes. Peel them. Chop them in regular pieces. If you have time, soak them in water (see notes).
- Start by heating the oven at 400° F (200° C).
- Cover a baking pan, with baking paper. Add rosemary and the bulb of garlic (see notes).
- Place the potatoes and toss them with the EVOO, salt and pepper. Mix well.
- At this point place the potatoes in the oven and let them cook for 35 minutes. After the first 20 minutes, turn the potatoes to ensure uniform cooking. Cook them until they are golden and crispy on the outside.
- Serve the potatoes immediately!
Notes
- Ensure that you cut your potatoes in regular pieces, this will ensure uniform cooking. Usually, I chop them in cubes.
- If you have 20 minutes of time, soak the potatoes in water. In this way they will loose some of the starch and will be crispy outside and tender inside.
- Use a full bulb of garlic. The garlic will release a light aroma and if you would like a more intense flavor, you can easily squeeze the garlic bulb and spread its pulp over the potatoes.
- Use one full sprig of rosemary, it gives the flavor and if you will have a few leaves of rosemary that will detach during the cooking, it is easier to remove them. The taste of baked rosemary will leave a bitter taste in your mouth.
Nutrition
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