How to Make Perfect Roasted Potatoes

My mom is a great, intuitive cook. So I know it pains her a little bit to have to call me for this recipe, which is barely even a recipe. But call she does, whenever she plans to make these. And every time I go over this with her on the phone she says, “Right, right, of course,” and then doesn’t bother to write it down because it’s so ridiculously simple.

The secrets: a generous but not ridiculous amount of oil; high heat; pretty liberal amount of salt; and non-stick cooking spray if you have it.  Roasted potatoes go with just about anything, and couldn’t be easier to make.

How to Make Perfect Roasted Potatoes

Best Potatoes for Roasting

You can use whole waxy red or white or Yukon gold potatoes, and cut them into 1-inch chunks, or use baby potatoes, as I did here, and cut them in half.

I like to mix the potatoes with the oil and salt right on the baking sheet, sprayed first with nonstick spray, which saves washing a bowl. If you want, line a rimmed baking sheet with foil to help with that clean up, give it a spray of nonstick cooking spray, and dump the cut potatoes right onto the baking sheet.  

How to Make Perfect Roasted Potatoes

Spread them out.

Drizzle them with olive oil.

How to Make Perfect Roasted Potatoes

Sprinkle them with salt, use your hands or a spoon to mix them up so that they are coated with the oil. Spread them out in a single layer on the baking sheet.

How to Make Perfect Roasted Potatoes

If you are roasting more potatoes than can be spread out in a single layer, then use two baking sheets, and rotate them halfway during cooking so that each tray has a chance to be on top, and – as things would go – on the bottom, so they brown up evenly. You may have to tack on a few extra minutes of cooking time if you are roasting two trays at one time.

You can also cut these like thick steak fries, and in that case, if you are entertaining or just feeling ambitious, they make a nice appetizer.

How to Make Perfect Roasted Potatoes: Roasted potatoes go with just about anything, and couldn’t be easier to make.

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Variations of Roasted Potatoes

Spiced Potatoes

Before they go into the oven, you can also sprinkle them with a ½ teaspoon of paprika and/or ground cumin.

Rosemary Potatoes

Before they go into the oven, you can also sprinkle them with a ½ teaspoon of crushed dried or chopped fresh rosemary.

Garlicky Roasted Potatoes

About 20 minutes after the potatoes go into the oven, pull them out and toss them with 1 clove of minced garlic, then let them finish roasting.

How to Make Perfect Roasted Potatoes

Serve Roasted Potatoes with:

Other Potato Recipes:

How to Make Roasted Potatoes

Roasted potatoes go with just about anything, and couldn't be easier to make.
Yield: 6 People
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 2 pounds Yukon Gold new potatoes, or other waxy potatoes, peeled or washed, or baby potatoes
  • 1 ½ tablespoons olive oil
  • 1 to 1 ½ teaspoons Kosher salt

Directions

  • Preheat the oven to 425° F.
  • Spray a rimmed baking sheet generously with nonstick cooking spray. Cut larger potatoes into 1 or 1 ½ inch chunks (bigger chunks=more creamy insides, smaller chunks=more crispy outsides), cut baby potatoes in half. Spread them out on the baking sheet drizzle the olive oil over, sprinkle the salt over, and toss with your hands to combine.
  • Make sure they are in a single layer and roast for 30 to 45 minutes or so, tossing them once towards the end of cooking, and spreading them out again. If they are sticking to the baking sheet, just leave them be! After a little more time in the oven, they will crisp up on the bottom, and be easier to flip.
  • Add a sprinkle of additional salt if needed, and serve, but warn people that they are HOT.

Nutrition Information

Calories: 119kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 597mg | Potassium: 624mg | Fiber: 4g | Vitamin C: 17mg | Calcium: 45mg | Iron: 5mg

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