Perfectly Roasted Potatoes
By Laila ·
You're not going to want to make these potatoes any other way after you try this recipe! Super easy to prep and you literally need 3 ingredients to make them! Perfectly crispy outside and tender inside. Made free from priority allergens.
There’s nothing like these perfectly roasted potatoes. Crispy on the outside and tender on the inside, they’re perfect as a side dish or as part of a meal. In this post, we’ll talk about how to make these potatoes and tips and tricks to get them crispy and perfect!
Let’s get started!
Perfectly Roasted Potatoes
I’ve updated this blog post with better photos and write up. The recipe itself is the same because it’s delicious and it didn’t need any tweaking. I left an image from the original post at the bottom of the post to remind myself of how far I’ve come with my photography :)
These potatoes are a favourite in our home. My family loves their taste and texture, and I love how easy they are to make! There’s really nothing to them – wash, peel, cube, season, bake, eat!
It’s literally just that :D
Now when it comes to peeling your potatoes, I’m going to leave that up to you. I personally tend to peel most of my potatoes because I get a bit paranoid about missing a budding sprout somewhere so to be on the safe side, I peel away.
You can also choose the type of potato you like most. The variety I generally always get is the yellow (or gold) potato. I like that they hold their shape well when baked and they’re not as starchy as the Russet potato. Speaking of which, I don’t recommend using russet for this recipe because they’re quite starchy so you may find that they’ll crisp up nicely but be too dry on the inside.
What’s in these potatoes
Don’t blink or you’ll miss what’s in them ;) All you need are:
potatoes
oregano
olive oil
sea salt
pepper (optional)
That’s it! They’re made easily and quickly and with staple ingredients. Actually, as long as you have potatoes and oil and salt, you’re golden! Oregano gives these potatoes earthy flavours but if you don’t have any, feel free to use similar herbs like dried thyme, Herbes de Provence, and Italian seasoning. Whatever you have on hand will work fine.
FAQs
What can I use instead of olive oil?
You can use any cooking oil you have at home. I just love olive oil and use it in almost all of my cooking and baking!
Do I have to peel the potatoes?
Not at all. I peel mine for personal reasons that I mention in this post, but if you like the peels then by all means keep them on! It’ll cut your prep time in more than half!
I don’t have oregano. What other herbs can I use instead?
You can use any similar herbs like dried thyme, Italian seasoning, Herbes de Provence, etc.
My potatoes didn’t come out crispy. What did I do wrong?
Make sure to spread your cubed potatoes so that they’re in an even layer and spread them apart. The more spread out they are, the crispier your potatoes will come out. Also, look for the golden colour in the oven, if you notice that after the recommended time in the recipe card, your potatoes still look a bit pale, then keep them in the oven and bake them for an extra 5 minutes and check on them again. Do this until you get the desired colour. Every oven heats up differently so it’s important to know how your oven works in that respect. I find that they don’t need more than 35 minutes.
How long do they keep?
To be completely honest, I have never had leftover roasted potatoes lol but I believe they should keep for a few days in the fridge with no issues. When ready to serve, heat them up a few minutes before hand.
Why you’re going to love this recipe
These perfectly roasted potatoes are made without any of the priority allergens which is a plus for so many of us – they’re free from dairy, egg, nuts, soy, sesame, fish, and wheat. They’re also made using 3 ingredients, and can be made any time, any day, and for any occasion.
They also make the perfect side kick to any dish! If my kids had any say, they’d say it can also be served as the main meal lol
Hope you love this recipe as much as we do.
Back to these potatoes. They are amazing! They taste so good and making them is a breeze. Next time your kids ask for fries, make them these healthier alternatives instead!
Other potato recipes worth mentioning: Sweet Potato Kale Salad. Creamy Potato Soup. Sweet Potato Buddha Bowl.
MADE IT? RATE IT!
I’d love to know how you liked this recipe. Once you make it, come back and leave a comment below. Don’t forget to rate it too! It helps Google find me… you know, the whole SEO thing! I’ll be posting a short video on my instagram page on how to make these perfectly roasted potatoes so be sure to follow me there so you don’t miss it!xx, Laila
Recipe
Perfectly Roasted Potatoes
- Vegan
- Dairy-Free
- Gluten-Free
- Egg-Free
- Nut-Free
You're not going to want to make these potatoes any other way after you try this recipe! Super easy to prep and you literally need 3 ingredients to make them! Perfectly crispy outside and tender inside. Made free from priority allergens.
- Prep
- 5 mins
- Cook
- 35 mins
- Serves
- 4 people
Ingredients
Instructions
- 1Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
- 2In a large bowl, add cubed potatoes, olive oil, oregano, and a dash of sea salt. Toss well until potatoes are fully coated.
- 3Dump potatoes onto lined parchment paper and spread out into an even layer. Sprinkle some more salt all over then place pan in the oven to bake for 30 to 35 minutes; until potatoes are turn a beautiful golden colour. The colour indicates that they're perfectly crispy on the outside and have a tender inside!
- 4Remove from the oven and allow potatoes to slightly cool so you don't burn your tongue! Speaking from experience :D Serve with your favourite condiment.
Notes
I tend to peel my potatoes because I get a bit paranoid about the sprouts and I don't always know if there's a potential baby sprout somewhere I may have missed! So to be on the safe side, I peel them. To ensure you get crispy potatoes, make sure you spread them out in the pan. The closer they are together, the softer they'll be. Which isn't a bad thing at all. Once the potatoes are out of the oven, you may want to sprinkle some more salt as I find that the salt gets absorbed during cooking. So a light sprinkling of salt helps to bring out the flavours. You can use any variety of potato you like. I love the yellow (or gold) potato the most for baking. I find it's not as starchy as the russet potato and it tends to hold its shape better during baking. These roasted potatoes make the perfect side to any dish you plan on serving - kabab, chicken, bbq, sandwiches, etc. Calories: 324 kcal
A flashback to how this recipe looked like years ago! I say my photography skills have improved slightly :)
