Crispiest Oven Roasted Potatoes are a delightful side dish that can elevate any meal. This recipe is not only simple and straightforward, but it also delivers perfectly crispy, golden brown potatoes every time. They’re versatile enough to complement a wide range of dishes, making them perfect for busy days when you want something easy yet delicious.
Recipe Information
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 200
Protein: 3g
Carbohydrates: 36g
Fat: 7g
Fiber: 3g
Sugar: 1g
Sodium: 300mg
Why Make Crispiest Oven Roasted Potatoes
Crispiest Oven Roasted Potatoes are not only delicious but also a healthy choice for those looking to enjoy flavorful sides without the added guilt. Made with simple ingredients, these potatoes offer a delightful crunch while being naturally low in fat and high in fiber. Furthermore, this recipe allows for endless customization by adding your favorite herbs and spices, making them incredibly versatile for any palate.
How to Make Crispiest Oven Roasted Potatoes Step by Step
Ingredients
2 pounds baby yellow or Yukon gold potatoes
2 – 3 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
½ – 1 tsp paprika
Optional: 1 tbsp of fresh rosemary (minced)
Salt and pepper (to taste)
Directions
- Preheat your oven to 425°F.
- Bring a large pot of water to a boil and add 1 tsp of salt.
- Cut your potatoes into 1-inch bite-sized cubes.
- Parboil the potatoes for 10 – 14 minutes until they are fork-tender (depending on the size of your potatoes).
- Drain the potatoes and place them in a colander or back in the pot. Shake them gently to fluff up the edges. It should look “fluffy.”
- Transfer the potatoes to a baking sheet. Drizzle the olive oil over the potatoes and sprinkle with garlic powder, paprika, salt, pepper, and the optional rosemary. Toss to coat evenly.
- Make sure they are spread out in a single layer for crispy results.
- Roast in the oven for 20 minutes without moving them.
- After 20 minutes, flip the potatoes with a spatula.
- Return the baking sheet to the oven and roast for an additional 20 – 25 minutes, shaking and flipping a couple of times, until the potatoes are deep golden brown and crispy.
How to Serve Crispiest Oven Roasted Potatoes
Crispiest Oven Roasted Potatoes can be served alongside grilled meats, roasted chicken, or fish for a complete meal. They also pair wonderfully with a fresh green salad or a tangy dipping sauce like aioli or ranch dressing. For a balanced plate, consider adding steamed veggies or a hearty soup.
How to Store Crispiest Oven Roasted Potatoes
For any leftovers, store your Crispiest Oven Roasted Potatoes in an airtight container in the refrigerator for up to three days. To reheat, simply spread them on a baking sheet and warm them in a preheated oven until crispy again. If you want to freeze them, allow the potatoes to cool completely before placing them in a freezer-safe bag or container. They can be frozen for up to a month.
Expert Tips for Cooking Crispiest Oven Roasted Potatoes
- Choose small, uniform potatoes to ensure even cooking and browning.
- Don’t overcrowd the baking sheet; this helps achieve maximum crispiness.
- Fluffing the edges by shaking after parboiling enhances texture.
- For extra flavor, consider using seasoned salts or infused oils.
- Experiment with different spices to suit your taste preferences.
Delicious Variations of Crispiest Oven Roasted Potatoes
- Spicy: Add cayenne pepper or crushed red pepper flakes for a heat kick.
- Herbed: Mix in fresh herbs like thyme or parsley for a fragrant twist.
- Citrus: Sprinkle with lemon zest before serving for a refreshing zing.
Conclusion
Crispiest Oven Roasted Potatoes are an irresistible addition to any meal. Their incredible flavor and simple preparation make them a go-to side dish that the whole family will love. So why not try making these crispy delights today? You’ll quickly discover why they deserve a place at your dinner table!
Crispiest Oven Roasted Potatoes
Ingredients
Main ingredients
- 2 pounds baby yellow or Yukon gold potatoes Choose small, uniform potatoes for even cooking.
- 2-3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½-1 tsp paprika
- 1 tbsp fresh rosemary, minced Optional for added flavor.
- Salt and pepper To taste.
Instructions
Preparation
- Preheat your oven to 425°F.
- Bring a large pot of water to a boil and add 1 tsp of salt.
- Cut your potatoes into 1-inch bite-sized cubes.
- Parboil the potatoes for 10-14 minutes until they are fork-tender (depending on the size of your potatoes).
- Drain the potatoes and place them in a colander or back in the pot. Shake them gently to fluff up the edges.
- Transfer the potatoes to a baking sheet. Drizzle the olive oil over the potatoes and sprinkle with garlic powder, paprika, salt, pepper, and optional rosemary. Toss to coat evenly.
- Make sure they are spread out in a single layer for crispy results.
Cooking
- Roast in the oven for 20 minutes without moving them.
- After 20 minutes, flip the potatoes with a spatula.
- Return the baking sheet to the oven and roast for an additional 20-25 minutes, shaking and flipping a couple of times, until the potatoes are deep golden brown and crispy.
