Easy roasted potatoes
Baby potatoes are roasted until perfect. With only a few additional ingredients, like olive oil, garlic, fresh rosemary, parsley and salt and pepper, these potatoes end up creamy, crispy, slightly caramelized, and full of flavour.
Sometimes we spend so much time, and focus so much attention on the centerpiece of a meal that the sides take a back seat. I get it. One can get excited over a gorgeous maple glazed smoked ham, perfectly marinated souvlaki or a show-stopping prime rib roast. But guys, there is enough food excitement to go around! Sides are like the must-have accessories that take a simple black dress from wow, to WOW.
In terms of sides, there is probably no ingredient more relied upon than the humble potato. Sure, broccoli is great (yes, it is great!) and rice is lovely, but potatoes are unbeatable. Talk about versatility! Whether mashed, fried, roasted or boiled, potatoes are everyone’s favourite – unless you hate potatoes in which case don’t waste your time here – hop on over to this page.
If you love potatoes as much as I do, then this recipe for easy roasted potatoes is just what you need in your life. It is the unassuming side that will be glanced at appreciatively as it sits next to your filet mignon. When you pop one of these roasted spuds in your mouth, you’ll realize that the humble potato can be more than a plate filler.
Why this recipe works
This recipe for easy roasted potatoes only uses a few ingredients, and very simple cooking techniques.
I parboil my potatoes. This reduces the total roasting time and the boiling softens the potato skin. This is what helps you get the crisp crust on your potatoes that makes these extra special.
Key ingredients
Potatoes I like to use baby potatoes for this recipe. I wash them well and cut them in half. I leave the peel on. When I can find both red and yellow skinned baby potatoes I use those because the various colours looks quite pretty in the serving platter.
Olive oil I always use pure, Greek olive oil in this recipe. It is far superior in taste and aroma to any other oil in my opinion.
Garlic I try to find locally grown garlic as much as possible. I peel the cloves and add them whole to the roasting pan. The are great to eat after being roasted.
Rosemary I use fresh rosemary. During the roasting process and as I. mix my potatoes sometimes the rosemary breaks apart. That is fine.
Salt & pepper I use salt in the water when I parboil the potatoes, and again in the roasting pan along with the pepper. These basic seasonings elevate every dish.
Parsley I chop up fresh, flat leaf parsley and sprinkle it over my potatoes when I am serving them. This looks pretty, and tastes great.
How to make it
It is super easy to make this incredible dish. All you do is parboil the potatoes and then mix all the ingredients together in a roasting pan, and roast until perfect, with a few stirs during that time.
Preparation
Wash your potatoes but do not peel them. If using baby potatoes, cut them in half (very small potatoes can be kept whole). If using medium sized potatoes cut them into 2 inch chunks.
Instructions
Step 1
Fill a large pot with cold water and add ½ teaspoon salt and your potatoes. Bring to a boil, reduce heat to medium and boil for 3 – 4 minutes.
Step 2
Drain your potatoes in a colander and let them air dry for about 5 minutes.
Step 3
Transfer your potatoes to a roasting pan large enough to accommodate them in one layer. Add the olive oil, salt, and pepper. Mix your potatoes carefully with a plastic spatula so that they are well coated. Add the garlic and the fresh rosemary.
Step 4
Place your roasting pan on the bottom rack of your oven (preheated to 425 degrees Fahrenheit) for 35-45 minutes. Midway through, carefully stir the potatoes. Your potatoes are done when they are a nice golden brown colour and easily pierced with a knife or fork.
Step 5
Serve with a sprinkling of parsley if you’d like, and some additional salt and/or pepper to taste.
Helpful hints
Do not skip the step of parboiling your potatoes. These extra few minutes are what make these roasted potatoes so special. The parboiling softens the skin and allows you to get the perfect texture when roasted. Soft and creamy on the inside, crisp and crunchy on the outside. These are potato perfection!
Recipe substitutions
If you don’t have baby potatoes you can use any other potatoes. Simply cut them in small chunks (about the size of a baby potato).
You can use fresh thyme instead of fresh rosemary if you prefer.
I like to use olive oil, but you can use any oil you like! Avocado oil, vegetable oil, anything your heart desires or your pantry has available.
Recipe variations
You can add lemon juice to your potatoes and made a version of Greek roasted lemon potatoes.
How to serve
These potatoes are best when served immediately after roasting. They are the perfect accompaniment to several sides, such as Grilled steak or Greek marinated chicken thighs.
Storing and reheating
Store leftover potatoes in the refrigerator for 3 – 5 days. You can reheat them in the oven (preheated to 350 degrees) by spreading them out on a baking sheet until warmed through. Alternatively you can reheat them in an air fryer (350 degrees for a few minutes) or a microwave. The microwave is easy, but it will soften the potatoes and you will lose some of the crispy texture.
Frequently asked questions
What kind of potatoes should be used to make easy roasted potatoes?
I actually love to use mini or baby potatoes for this recipe. When I can find them in various colours, I love to mix them up because this looks so pretty. If you can’t find baby potatoes, fingerlings would work well too. Otherwise, any medium sized potato cut into chunks will work great.
Should I peel my potatoes?
Often I do peel our potatoes, but not in this recipe. Because I don’t peel them I do try to purchase organic potatoes. Whether the potatoes are organic or not, I make sure to wash them really well to remove any dirt.
How do I wash my potatoes?
You can purchase special vegetable washes from many grocery stores and health food stores, or online. I actually don’t do this however. I just use a soft bristle brush that I devote to washing vegetables and use that to scrub my potatoes under cool running water. Be careful not to scrub too hard with your brush or you can inadvertently scrub off the peel.
Related recipes
Love these easy roasted potatoes? Check out these potato recipes:
Roasted lemon potatoes The classic Greek lemon roasted potatoes. This is the only recipe you will need for this tradition and well-loved Greek side.
Homemade French fries Nothing compares to homemade French fries. They are always appreciated, and so easy to make.
Potatoes yahni A vegan potato based stew. The flavours here are amazing as the potatoes cook alongside other veggies and some Kalamata olives.
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Easy crispy roasted potatoes
Equipment
- 1 Pot
- 1 Colander
- 1 Plastic spatula
Ingredients
- 2 lbs baby (preferably) or medium size yellow potatoes
- ½ tsp salt to be added to the water for boiling potatoes
- 2 tbsp (30 mL) olive oil
- 1 tsp salt
- 1/4 tsp pepper
- 2 sprigs fresh rosemary
- 4 cloves garlic, peeled but kept whole
- 2 tbsp chopped fresh parsley optional
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Wash your potatoes but do not peel them. If using baby potatoes, cut them in half (very small potatoes can be kept whole). If using medium sized potatoes cut them into 2 inch chunks. (See Recipe Note)2 lbs baby (preferably) or medium size yellow potatoes
- Fill a large pot with cold water and add ½ teaspoon salt and your potatoes. Bring to a boil, reduce heat to medium and boil for 3 – 4 minutes.
- Drain your potatoes in a colander and let them air dry for about 5 minutes.
- Transfer your potatoes to a roasting pan large enough to accommodate them in one layer. Add the olive oil, salt, and pepper. Mix your potatoes carefully with a plastic spatula so that they are well coated. Add the garlic and the fresh rosemary.2 tbsp (30 mL) olive oil, 1 tsp salt, 1/4 tsp pepper, 2 sprigs fresh rosemary, 4 cloves garlic, peeled but kept whole
- Place your roasting pan on the bottom rack of your oven for 35-45 minutes. Midway through, carefully stir the potatoes. Your potatoes are done when they are a nice golden brown colour and easily pierced with a knife or fork.
- Serve with a sprinkling of parsley if you’d like, and some additional salt and/or pepper to taste.2 tbsp chopped fresh parsley
- Enjoy!
Notes
Nutrition
Easy crispy roasted potatoes
Equipment
- 1 Pot
- 1 Colander
- 1 Plastic spatula
Ingredients
- 2 lbs baby (preferably) or medium size yellow potatoes
- ½ tsp salt to be added to the water for boiling potatoes
- 2 tbsp (30 mL) olive oil
- 1 tsp salt
- 1/4 tsp pepper
- 2 sprigs fresh rosemary
- 4 cloves garlic, peeled but kept whole
- 2 tbsp chopped fresh parsley optional
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Wash your potatoes but do not peel them. If using baby potatoes, cut them in half (very small potatoes can be kept whole). If using medium sized potatoes cut them into 2 inch chunks. (See Recipe Note)2 lbs baby (preferably) or medium size yellow potatoes
- Fill a large pot with cold water and add ½ teaspoon salt and your potatoes. Bring to a boil, reduce heat to medium and boil for 3 - 4 minutes.
- Drain your potatoes in a colander and let them air dry for about 5 minutes.
- Transfer your potatoes to a roasting pan large enough to accommodate them in one layer. Add the olive oil, salt, and pepper. Mix your potatoes carefully with a plastic spatula so that they are well coated. Add the garlic and the fresh rosemary.2 tbsp (30 mL) olive oil, 1 tsp salt, 1/4 tsp pepper, 2 sprigs fresh rosemary, 4 cloves garlic, peeled but kept whole
- Place your roasting pan on the bottom rack of your oven for 35-45 minutes. Midway through, carefully stir the potatoes. Your potatoes are done when they are a nice golden brown colour and easily pierced with a knife or fork.
- Serve with a sprinkling of parsley if you’d like, and some additional salt and/or pepper to taste.2 tbsp chopped fresh parsley
- Enjoy!