Oven Roasted Potatoes – Bring ’em On!
Back in the day, I was a personal chef. I cooked two weeks worth of dinners in one day. I used to make these oven roasted potatoes, and my clients loved them. They are the perfect side dish: crispy on the outside, and tender inside. You can vary the seasoning as well. Find a season combination you like, and stick to it. These potatoes are super easy to do, and so very tasty.
Types of Potatoes
You have many choices when it comes to potatoes. Some are good for frying, and baking. Others lend themselves to roasting and mashing. The two basic considerations are starch content, and waxiness. Russet potatoes have a higher starch volume, and are less waxy. They are great for french fries, and your standard baked potato. But, they are too brittle for this dish, and will fall apart. Yukon Gold and Red Skinned are excellent for our purpose here. Both have a lower starch content, and are waxier. They will crisp up nicely, while retaining their tender centers. They will hold their shape too. Go with the potato variety that suits you best.
There are several factors in getting these spuds just right. First, leave the skin on. It’s tastier, and healthier. Cut them into even one inch pieces This will ensure even cooking, and you won’t end up with tiny burnt potatoes. Then soak them for 15 to 10 minutes in a bowl of water. This will draw out some of the starch, leaving you with a crispier product. Be sure to dry them well with toweling. You don’t want your potatoes to steam in the oven. Some people advocate putting cornstarch on potatoes for roasting. The thought being that if will make them crispier. I’m sorry, but I just don’t like cooking with cornstarch. Too me, it’s waxy and dry. But, try it, if you like.
Oven Roasting Potatoes
Start with a hot oven, say 400 to 450 degrees. You will get crispier results. As far as seasoning goes, you can go nuts. Use standard herbs, like rosemary and garlic. Although, I would use garlic powder. Fresh garlic will burn. Try smoked paprika and cayenne. Start with oregano, and when the potatoes are done, sprinkle with lemon juice and zest. The possibilities are endless. When you are ready, place the potatoes on a parchment lined baking sheet. The paper will aid in cooking, and the potatoes won’t stick to the pan. Don’t crowd the pan. You want an even layer so the potatoes cook uniformly. Cook in batches if necessary. Half way through cooking, flip the potatoes. Again, you will get more even browning. Once they are done, let them cool. This is when you want to salt your spuds. If you salt them too early, it will draw out moisture, and make them soggy.
Eating Oven Roasted Potatoes
The great thing about oven roasted potatoes is that they go with practically everything. How about roasted fish? Maybe pair them with ribs, chicken or lamb. These are great with leg of lamb. I can’t imagine anything better with a roast chicken. You can top your tubers with an array of garnishes. If you want to be healthy, add yogurt or low fat sour cream. Cheese and bacon sound delicious to me. Ad some chives or green onion. Shaved Parmesan would be the bomb. Oven roasted potatoes are great for any meal, and I know if you try them, you will love them as much as my clients did.
Oven Roasted Potatoes
- 3 Tablespoons Good Quality Olive Oil
- 1 Teaspoon Garlic Powder
- 3 to 4 Sprigs Fresh Rosemary
- 1/2 Teaspoon Black Pepper, Freshly Ground
- 2 Pounds Yukon Gold or Red Skinned Potatoes
- 1 Teaspoon Kosher or Sea Salt
- Pre-heat oven to 450 degrees.
- Gently scrub and rinse potatoes clean. Cut them into one inch pieces, and place the potatoes in a large bowl of water. Let stand 15 to 20 minutes.
- Line a baking sheet with parchment paper or spray with cooking oil. In another large bowl, whisk together the olive oil, pepper and garlic powder.
- Drain the potatoes and rinse with cold water. Dry them with paper towels. Add the potatoes to the bowl with the oil. Toss to coat evenly. Transfer the potatoes to the baking sheet. Spread them evenly so they don't overlap. Lay the rosemary in and around the potatoes. Roast in the oven 15 to 20 minutes. Flip the potatoes over, and continue cooking them for another 15 to 20 minutes, or until they are brown and tender. Watch closely so they don't burn.
- Remove the potatoes from the oven, and salt to taste. Let cool three to five minutes.
- Garnish the potatoes as you like, and serve immediately while still hot.