Allow me to introduce you to the mighty roasted potato to end all other roasted potatoes. These babies have a crispy-coated spiced exterior and a soft, irresistible center. Once you try these, you will not roast potatoes any other way.
This recipe is a copycat of the roasted potatoes my partner would bring home from his catering job. They blew me away, even cold, they were delicious. Being the foodie that I am, I made it my goal to re-create the recipe myself.
I tried various spice combinations, different oils and even experimented with cook times and temperatures. At the end of it all, it was worth it and you’ll see why.
Okay, I think I’m making this sound like more work than it is. The honest truth is this recipe is simple and comes together quickly (less than 45 minutes). They are incredibly versatile and in my opinion virtually fool-proof. I have made them many times and have yet to be disappointed with the results.
Follow this recipe and you will have crispy, tender, perfectly spiced roasted potatoes on the dinner (or breakfast) table in no time at all.
Tips On How To Roast Potatoes
Follow these rules to ensure a perfect bite each time:
Choosing the right potato – Yellow potatoes are ideal for roasting. They have a slightly sweet, rich, buttery flavour which pairs well with most spice variations.
Leave the skin on – Since yellow potatoes have very thin skin, there is no need to boil them before roasting. The skin will be crispy and not tough, (it may be with thicker skinked spuds) and it saves a lot of time.
Don’t skimp on the oil – Olive oil and avocado oil are my choices for roasting anything really, so they both work well in this recipe. They both have mild flavours and hold up well in high heat. You really want to coat the potatoes in the oil. Not only does it create that desirable crispy, coating but it helps the spices stick.
Don’t be afraid of spices – Use more than you think you need here. You are creating a coating on the potatoes, so don’t be shy. For this recipe, I used smoked paprika, cayenne, garlic powder, onion powder, chipotle powder and oregano. Go lighter on the spices with the heat of course, unless you want it super spicy.
Salt, salt, baby – Please do not forget to salt your potatoes. Without salt, there is a lack of just about everything. Salt before you roast, when they are done, taste and salt again if needed. Salt enhances flavour and texture, it is an absolute must-have.
Turn up the heat – Set the oven to 420 degrees here. This may seem high but to get that crispy exterior and soft center you must cook these potatoes high. From my experience the cook times range from 30-35 minutes, you want them firm but pierceable.
Let is rest – Once the potatoes are finished and out of the oven, set them aside and give them at least 5-to 10 minutes to rest. This will help the skin stay intact for that perfect bite, and save you from a potential burn, ouch!
Topping Ideas For Roasted Potatoes
Anything goes here, there are endless options. Here are a few to try:
Herby roasted potatoes – Add fresh, finely chopped herbs like green onions and parsley. Top with vegan or real sour cream (this recipe!).
Cheesy roasted potatoes – Grate cheddar cheese on top of potatoes and broil on high for 1 minute. Top with green onions and sour cream.
Parmesan roasted potatoes – Toss potatoes with real or this 5-Minute Vegan Parmesan Cheese. Top with fresh basil and/or parsley.
Mexican style roasted potatoes – Add some black beans, salsa, sour cream and top with some green onions. Don’t forget your favourite hot sauce!
Serving Suggestions
While you can definitely eat these roasted potatoes on their own, they do make a great side as well. Try them with:
- Herby Lentil Quinoa Salad
- Buffalo Chickpea Salad with Greek Yogurt Ranch
- Roasted Red Pepper + Tomato Soup with Sourdough Croutons
- Roasted Cauliflower + Leek Soup
Please leave a comment and a rating to let me know how these roasted potatoes turned out for you!
Best Ever Roasted Potatoes
Ingredients
- 3 tbsp olive or avocado oil
- 2 lbs yellow potatoes scrubbed clean and chopped into 1.5 inch chunks
- ¼ tsp salt
- ½ tbsp smoked paprika
- 1 tsp chipotle powder
- 1 tsp oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne
Instructions
- Preheat the oven to 420° and line a large baking tray with parchment paper.
- While the oven preheats, place your clean, chopped potatoes in a large bowl.
- Add the oil, salt and spices to the bowl. Toss to evenly coat the potatoes.
- Arrange potatoes on the lined baking tray. Be sure to keep them enough apart to ensure they roast properly.
- Once the oven is heated, place the potatoes in the oven and cook for 30-35 minutes. Flipping halfway through.
- Ensure the potatoes are finished by piercing a couple with a fork. It should go all the way through but still, feel a bit firm.
- Once finished, remove the potatoes from the oven. Season with salt if needed, set aside and cool for 5 minutes.
- Place potatoes in a serving dish and garnish as desired.
- Enjoy immediately.
