Tiffany Haney
Roasted potatoes are a delicious, easy-to-make side dish that goes well with almost any meal. They can be made in a roasting pan or baking sheet in the oven, or in a skillet on the stovetop. The key to getting them crispy on the outside and fluffy on the inside is to cut them into even-sized chunks, season them generously, and give them enough space to brown.
| Characteristics | Values |
|---|---|
| Oven temperature | 400°F-450°F (200°C-230°C) |
| Baking sheet temperature | 350°F-425°F |
| Baking sheet lining | Parchment paper or no lining |
| Potato type | Russets, Yukon Golds, red-skinned, sweet potatoes, etc. |
| Potato size | Large chunks (1-3 inch pieces) |
| Potato peeling | Optional |
| Potato seasoning | Olive oil, salt, pepper, garlic, rosemary, thyme, paprika, etc. |
| Potato arrangement | Single layer with space between potatoes, cut side down |
| Baking time | 20-50 minutes |
| Baking process | Flip potatoes halfway through |
| Baking sheet type | Rimmed metal pan |
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What You'll Learn
- Oven-roasted potatoes: cut, season, and spread on a baking sheet
- Pan-roasted potatoes: fry in a cast iron skillet with olive oil and salt
- Reheating roasted potatoes: oven, frying pan, air fryer, or freeze
- Potato varieties: red-skinned, russets, Yukon gold, sweet potatoes
- Potato seasonings: garlic, rosemary, thyme, lemon, salt,
Oven-roasted potatoes: cut, season, and spread on a baking sheet
Oven-roasted potatoes are a simple yet delicious dish that can be served as a side with almost any meal. The potatoes come out crispy on the outside and creamy in the middle, with a bold flavour that is simply irresistible.
Cut
First, scrub and cut the potatoes into 1-inch cubes. Smaller potatoes can be halved or quartered, while larger ones can be cut into sixths or eighths. The key is to ensure the pieces are consistent in size so they cook evenly. Peeling the potatoes is optional, but it is recommended to leave the skin on as it helps the potatoes crisp up in the oven and adds an earthy flavour.
Season
Once cut, the potatoes should be seasoned. Toss them with olive oil, salt, pepper, and any desired herbs and spices. For a zesty flavour, add garlic powder, paprika, rosemary, thyme, or red pepper flakes. If using fresh garlic, it is best to cook it beforehand and add it to the potatoes after roasting, as high temperatures can cause it to burn.
Spread on a Baking Sheet
Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper. Spread the potatoes in a single layer on the baking sheet, ensuring they are not crowded. Place them cut side down so they make direct contact with the hot pan, which will help them brown beautifully. Roast for 20 to 30 minutes, or until tender and golden brown.
For an even crispier texture, roast the potatoes at 450°F (232°C) for 20-25 minutes. If you want to get creative, use convection bake if your oven has this setting, as it circulates air constantly, resulting in crisp, golden brown edges. However, start checking the potatoes earlier to prevent overcooking.
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Pan-roasted potatoes: fry in a cast iron skillet with olive oil and salt
Yes, you can put potatoes in a roasting pan. In fact, roasting potatoes is a simple and delicious way to prepare this versatile vegetable. Here is a guide to making pan-roasted potatoes with olive oil and salt:
Ingredients:
- Potatoes (any kind will work, but thin-skinned varieties like red or Yukon gold will be softer and more buttery, while russets will be fluffier inside with a crisp exterior)
- Olive oil
- Salt
- Optional: additional seasonings such as garlic, rosemary, thyme, or other herbs and spices
Instructions:
- Prepare the potatoes by cutting them into consistent 1-inch pieces to ensure even cooking. For larger potatoes, you may need to quarter them, and for smaller potatoes, halving may be sufficient. You can also leave the potato skins on, as they will help the potatoes crisp up in the oven and add an earthy flavour.
- Choose a cast iron skillet large enough to accommodate the halved potatoes in a single layer. If you are using a 10-inch pan, one pound of potatoes should fit snugly, but a 12-inch pan provides extra surface area.
- Add enough olive oil to the pan to coat the bottom with about 1/8 inch of oil. You can also add some to your hands and rub it onto the sides and rim of the pan, moisturising your hands at the same time!
- Heat the oil over medium heat until it begins to shimmer. Sprinkle a generous layer of salt into the oil, covering the bottom of the pan evenly.
- Place the potato halves cut-side down onto the salt. This will help them brown beautifully.
- Fry the potatoes at medium heat without disturbing them for about 10 to 20 minutes, depending on their size. You are aiming for a deep golden brown colour on the bottom.
- Once the potatoes are browned, turn the heat as low as possible and cover the pan. You will hear spattering as the potatoes start to steam, and they will continue to cook and brown.
- When the potatoes are tender and golden brown all over, they are ready to serve. You can also add some fresh herbs like thyme or rosemary for extra flavour.
Enjoy your pan-roasted potatoes as a simple yet delicious side dish!
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Reheating roasted potatoes: oven, frying pan, air fryer, or freeze
Roasted potatoes are a delicious dish, but reheating them can be tricky. Here are some tips for reheating roasted potatoes to achieve the desired texture and taste:
Oven
Reheating roasted potatoes in the oven is a great way to restore their crispness while keeping them soft on the inside. Preheat the oven to 400 degrees Fahrenheit. Place the potatoes on a baking sheet in a single layer, and cover them with tin foil. Let the potatoes warm up in the oven for a few minutes, then remove the foil and continue heating for a couple of minutes to let the skin crisp up. This method takes around 20 minutes but is worth the wait for that perfect texture.
Frying Pan
If you're looking for a quicker option and don't mind a slight change in texture, you can reheat roasted potatoes in a frying pan. Heat a small amount of olive oil in the pan over medium-high heat. Add the potatoes and toss them in the oil, then reduce the heat to medium-low and cover the pan. Cook for 2-3 minutes until the potatoes are warmed through. Uncover the pan, increase the heat to medium-high, and cook for another minute or two to regain some crispness.
Air Fryer
The air fryer is a convenient and quick way to reheat roasted potatoes while achieving that extra crispness. Place the potatoes in the air fryer basket or tray in a single layer. Set the temperature between 350 to 400 degrees Fahrenheit and cook for 3 minutes. Open the air fryer, shake the basket or toss the potatoes, and then cook for an additional 2 minutes. If needed, add another 1-2 minutes until they're heated to your liking.
Freeze
If you have a large batch of roasted potatoes, you can freeze them for later use. When ready to eat, simply reheat them using one of the above methods. The air fryer is an excellent option for reheating frozen roasted potatoes, giving them that fresh-out-of-the-oven crispness.
Remember, it's generally best to avoid reheating roasted potatoes in the microwave, as it can lead to sogginess or dryness. Enjoy your leftover potatoes with a texture and taste that's almost as good as the first time!
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Potato varieties: red-skinned, russets, Yukon gold, sweet potatoes
You can put potatoes in a roasting pan and there are several varieties that are suitable, including red-skinned, russets, Yukon gold, and sweet potatoes. Each variety has unique characteristics and is suitable for different dishes.
Red-skinned potatoes are a versatile option for roasting. They have a denser texture than russets and are less starchy, making them ideal for roasting, pan-frying, smashing, or boiling for use in potato salads or soups. To roast red-skinned potatoes, simply toss them in olive oil, minced garlic, and seasonings, and bake in the oven until tender.
Russet potatoes, on the other hand, are fluffier and more starchy. They are a popular choice for baking, mashing, and stuffing. Russets produce crisper crusts and fluffier centres when roasted. They are also commonly used for dishes like latkes, nachos, and potato wedges.
Yukon Gold potatoes are known for their thin, smooth, eye-free skin and yellow-tinged flesh. They have a slightly creamier texture and a deeper flavour than russets. When roasted, Yukon Golds will have a darker colour and a slightly less crisp crust.
Sweet potatoes are another delicious option for roasting. They have a naturally sweet flavour and can be roasted in a similar way to regular potatoes. Sweet potatoes are often baked and served with butter, salt, pepper, and various toppings or fillings. They can also be sliced and roasted until tender, or made into sweet potato fries.
Regardless of the variety, roasting potatoes typically involves cutting them into large chunks, coating them in oil or fat, and roasting them in a hot oven until they are crispy and browned. The key to successful roasted potatoes is to ensure even cooking and a crispy exterior, which can be achieved through techniques like parboiling in alkaline water or infusing the oil or fat with garlic and herbs for extra flavour.
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Potato seasonings: garlic, rosemary, thyme, lemon, salt,
Roasted potatoes are a delicious, easy side dish that goes well with almost any meal. You can roast any kind of potato, including red-skinned, russets, Yukon gold, or even sweet potatoes.
When it comes to seasonings, garlic, rosemary, thyme, lemon, salt, and other herbs and spices can take your roasted potatoes to the next level. Here are some tips and tricks to achieve the perfect balance of flavours:
Garlic:
Fresh garlic cloves can burn under high heat, so it's best to use garlic powder or cook the garlic separately and infuse the oil with it. You can combine olive oil or vegetable oil with garlic and rosemary, heating them together before coating the potatoes.
Rosemary:
Rosemary is a classic herb to pair with roasted potatoes. Fresh rosemary adds a delicious flavour, but dried rosemary can also be used if that's all you have on hand.
Thyme:
Thyme is another herb that complements the earthy flavours of potatoes. It can be used on its own or in combination with other herbs like rosemary and oregano.
Lemon:
Adding lemon to roasted potatoes creates a tangy and zesty flavour profile. Lemon zest or lemon juice can be used in a dressing that is drizzled over the cooked potatoes.
Salt:
Salt is essential for enhancing the flavours of the potatoes and bringing out their natural sweetness. It is best to season the potatoes with salt both before and after roasting.
Other Tips:
- Cut the potatoes into consistent-sized pieces to ensure even cooking. Larger potatoes can be quartered, while smaller potatoes can be halved or left whole if they are baby potatoes.
- Parboiling the potatoes in alkaline water can create a crispier exterior.
- Use a single layer of potatoes on the baking sheet to ensure even browning.
- Flip the potatoes during cooking to prevent sticking and promote even cooking.
- The ideal oven temperature for roasting potatoes is between 400°F and 450°F, but lower temperatures can be used if necessary.
Feel free to experiment with additional herbs and spices, such as paprika, red pepper flakes, or parsley, to create your perfect roasted potato dish!
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Frequently asked questions
Chop the potatoes into consistent 1-inch pieces. If your potatoes vary in size, cut the larger ones into halves or quarters, and leave the smaller ones whole. Toss the potatoes with olive oil, salt, pepper, and herbs or spices of your choice. Spread the potatoes in a single layer on a baking sheet, ensuring there is a little space around each one. Roast at 425°F for 20 to 30 minutes, or until the potatoes are tender and golden brown.
Halve the potatoes and place them cut-side down in a cast iron skillet with enough olive oil to coat the bottom of the pan. Sprinkle salt onto the oil and heat it over medium heat. Fry the potatoes without peeking until they are browned, about 10 to 12 minutes. Cover the pan and continue cooking for about 20 minutes. Serve hot.
Use a thin, flexible metal spatula to release any stuck potatoes, then shake the pan and turn the potatoes. Continue roasting until they are deep brown and crisp all over, turning and shaking them occasionally. For oven-roasted potatoes, do not line the baking sheet with parchment or foil, as this can prevent the potatoes from crisping properly. Instead, roast the potatoes directly on the metal pan.
You can season roast potatoes with a variety of herbs and spices, such as rosemary, thyme, garlic, paprika, salt, and pepper. If using fresh garlic, smash the garlic clove with the side of a knife so that it bursts open but mostly stays intact. If using dried herbs, you can use 1-2 teaspoons, whereas if using fresh herbs, you will need a larger quantity.
