For busy evenings, to feed an army or just because it’s delicious, roasted potatoes are a perfect side dish.
And besides being economical, they can be served with just about any dish!
I plead guilty, I can eat it three to four times a week. And over time, I have mastered the art of baking crispy potatoes with a soft inside.
So, here are my tips for success every time, as well as my recipe for roasted potatoes with herbs and garlic.
How to make perfectly oven-roasted potatoes
Preheat the baking sheet: Although not scientifically proven, I find that the potatoes are always crispier when I preheat the baking sheet.
Place the baking sheet in the oven while it’s preheating and when the oven reaches the required temperature, place the parchment paper on the baking sheet with the potatoes on it. You should hear the potatoes sizzle at this point as they are immediately seared.
Use parchment paper: The advantage of using the oven rather than a frying pan for roasting potatoes is that less fat is used for cooking. And with parchment paper, we make sure the potatoes won’t stick. No more delicious potato crusts stuck to the bottom of the pan!
Make potato pieces of equal size: it goes without saying, for a uniform cooking, we cut the potatoes into pieces of equal size.
Place the potatoes in a single layer on the baking sheet: On the baking sheet, the potatoes should be spread out in a single layer, taking care to leave spaces between the pieces. This will allow them to roast rather than boil or steam.
Other notes on the recipe
Which varieties of potatoes to choose?
The quick answer is your favorite! I like to use baby potatoes, russets, yellow potatoes or fingerling.
Should we peel the potatoes?
It’s really up to you. When I use baby potatoes, I leave the skin on. When I use Russets or larger potatoes, I peel them.
Should you soak the potatoes?
You can soak them for about 15 minutes in hot water and then dry them well before using them. This helps remove excess starch which helps the potatoes to be crispy.
This is preferable for the more floury varieties but I must say that having tested both methods, with or without soaking, I did not see any noticeable difference.
What to do with the leftovers?
Good news, these potatoes make great leftovers and reheat very well in the oven. You can also freeze them. Just place them in the oven at 420F while still frozen.
- 2 lbs of potatoes
- 2 tablespoon olive oil
- 1 tsp garlic powder
- ½ tsp. dried thyme (see note 1)
- ½ tsp. dried rosemary
- ¼ tsp. salt (to your taste)
- ½ tsp. paprika
- Fleur de sel (optional)
- Preheat the oven to 420 ° F with the baking sheet inside (see note 2).
- Cut the potatoes into pieces, halves or quarters depending on their size.
- In a bowl, mix the rest of the ingredients. Add the potatoes and mix well so that the potatoes are coated with the oil and herb mixture.
- On a sheet of parchment paper, spread the potatoes in an even layer. Avoid the potatoes touching each other.
- When the oven reaches the temperature, place the parchment paper (with the potatoes) on the baking sheet and bake for 30 to 40 minutes, until the potatoes are golden and crisp. Turn halfway through cooking. Cooking time may vary depending on the variety and size of the potato pieces.
- When ready to serve, sprinkle a little fleur de sel on the potatoes.
Note 1: If using fresh herbs, double the amount.
Note 2: I leave the baking sheet in the oven while it preheats. This allows the potatoes to sear, making them more crispy.