Roasted Potatoes
User Reviews
5
Roasted Potatoes
Description
The Roasted Potatoes recipe prepares baby gold potatoes cut into 1-inch slices, seasoned with olive oil and a carefully measured mix of dried herbs, spices, and cornstarch. The cornstarch helps in achieving a crisp texture. The soak in cold water before cooking reduces starch and promotes crisp edges after baking. Potatoes are spread in a single layer on a baking sheet to allow hot air circulation, which prevents steaming and encourages a crisp exterior.
Baking at a high temperature of 425°F for 30-35 minutes, with a toss halfway through, promotes even browning and flavor development. Using a dark baking sheet speeds cooking due to better heat absorption. Finishing with salt just before serving helps maintain the crisp texture. Letting the potatoes rest on the baking sheet after removing from heat allows for further crisping.
These roasted potatoes work well as a side dish accompanying a variety of main courses. For convenience, an air fryer method offers a faster alternative with comparable results by cooking seasoned potatoes in the basket with tosses midway.
Tips include avoiding overcrowding the pan to prevent steaming and using just enough oil to keep potatoes crisp without sogginess.
Ingredients
- 2 lbs. gold potato baby size
- 2 Tablespoons olive oil
- salt to taste
Seasoning
- ½ teaspoon oregano dried
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoons thyme dried
- ½ teaspoon basil dried
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- 1 teaspoon cornstarch
Instructions
- Note: See notes section for air fryer method.
- Optional: Soak sliced potatoes in cold water for 30 minutes. Drain and rinse. Pat completely dry and proceed with instructions below. This rids them of extra starch which makes them extra crispy.
- Preheat oven to 425° F.
- Cut the potatoes into even, 1-inch slices.
- Add the olive oil and seasonings to a large bowl and stir to combine. Add the potatoes to the bowl and toss to coat evenly.
- Spread in an even layer over a lightly greased baking sheet, don’t overcrowd/overlap.
- Bake for 30-35 minutes. If possible, remove halfway through and use a spatula to toss and redistribute around the baking sheet.
- Remove from oven and season with salt. Feel free to let them sit on the baking sheet for 5 additional minutes prior to serving as they will crisp up more during this time.
Notes
- Dark-colored baking sheets roast potatoes faster due to greater heat absorption.
- Pre-soaking potato slices in cold water for 30 minutes removes excess starch and improves crispness.
- Use an air fryer at 400°F, cooking in two stages with a toss at 10 minutes for crispy results.
- Salt potatoes immediately before serving to maintain crisp texture.
- Avoid overcrowding the pan; adequate spacing prevents steaming and promotes browning.
- Use only enough olive oil to coat potatoes lightly, preventing sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 10mg | 0% |
| Potassium | 651mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 56IU | 1% |
| Vitamin C | 30mg | 33% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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