BONUS: These are oven and air fryer friendly!
Roasted Potatoes
Roasted potatoes are definitely my go-to side dish recipe when I have company over for dinner, because they go with such a large variety of main dishes and they require very little effort. The potato seasoning on these definitely makes them top notch. Let’s get into everything you need to know to nail this recipe.
Best Potatoes For Roasting
Several varieties of potato work well for roasting, however Yukon Golds are my favorite as they are starchy enough to get crispy on the outside, but stay soft and creamy on the inside. They’re also waxy enough to hold their shape during roasting. Russet Potatoes are my next favorite, I love crispy potatoes and the starch content in russets achieve really crispy results. Red Potatoes can also be roasted, their waxy consistency really helps them maintain their shape when roasted or grilled.
What Temperature To Roast Potatoes
425° is my ideal roasting temperature, but this can be adjusted to accommodate other things you may also have in the oven, just note that the roasting time will be extended if you’re baking them at at a lower temperature:
350° = 45-50 minutes 375° = 35-40 minutes 400° = 30 minutes 425° = 30-35 minutes 450° = 20-25 minutes
*Note that dark baking sheets will roast potatoes faster than light baking sheets, as they attract more heat.
How to Make Them
See recipe card below this post for ingredient quantities and full instructions, including air fryer instructions. Combine seasonings and olive oil in a large bowl. Add sliced potatoes and toss to coat. Spread in an even layer over a lightly greased baking sheet and bake at 425° for 30-35 minutes. If possible use a spatula to toss and redistribute halfway through. Season with salt and serve!
Should I Boil Potatoes Before Roasting?
Boiling potatoes is not a necessary step to take prior to roasting but it is an option if you’re looking for an extra soft and creamy interior and extra crispy exterior:
I recommend using larger cuts of potato if you plan on boiling them first so that you can really enjoy the softer interior that will contrast with the crispy exterior. Submerge the potatoes in water and stir in 1/4 tsp. baking soda and 1 Tbsp. Kosher salt. Bring to a gentle boil and cook until just fork tender, about 10 minutes. Drain and let the steam escape. A dry surface area will yield crispier results. Season as outlined in the recipe card below this post and spread onto a baking sheet. Roast at 425° until crisp, the amount of time will depend on how thick they are cut. Check on them after 15 minutes and give them a toss on the baking sheet. Return to the oven and continue to roast until your desired consistency is obtained
Pro Tip: Microwave the potatoes until they’re fork tender for an easy shortcut! I like to use the ‘potato’ button when I do this.
Storage
Store in an airtight container and refrigerate for up to 3 days. Reheat in a 350° oven for 5-7 minutes.
What To Serve With Roasted Potatoes
Tried This Recipe?
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Baking Sheets Seasoning Jars– I have these seasonings jars and they make it so easy to find my spices when I’m cooking. I love to make this potato seasoning in bulk and store it in these jars. Serving Platter
