How to Roast PotatoesRoasted potatoes are versatile and delicious -- knowing how to roast potatoes is a skill you'll be glad you have, and it's surprisingly easy. You can serve them hot out of the oven, in the classic style, or use them at room temperature to create dishes like the roasted-potato salad below. Leftover roasted potatoes never go to waste: Save them for breakfast and you have instant home fries to go with your bacon and eggs, or use them in a frittata for lunch, paired with a green salad.
-Hey everyone, Judith here. Well today, I'll be showing you how make simple roasted potatoes, a really good accompaniment with your entree and what I like to use them in as nice fresh salad. So, this is what you'll need for your potatoes is 2 pounds of small red skin potatoes, which we're using today. You can also use small yukon gold potatoes. Wash and cut into 3/4 inch chunks, 3 tablespoons of extra virgin olive oil and of course your salt and freshly ground pepper to taste. Alright, so very, very simple recipe can be done in a flash. So, we preheated our oven to 450 degrees Fahrenheit. On a heavy baking sheet right here, we are gonna get our cut red potatoes onto the dish. Now, preferably if you can put them cut side down just helps when roasting to get it nice and brown. So, let's just get them all of that. Very good. So, we'll turn a few of those over like so, fantastic. Now, really, really easy. All, we gonna do now, sprinkle this olive oil all over our potatoes as evenly and as best we can. Get them nice and covered in that oil. You don't want them too greasy, but you also don't want them dry. So, if you feel like you need little bit more olive oil, use it if you like, but that should do that. Now, a good, good nice handful of course your salt. Let's sprinkle that on there. When cooking vegetables, potatoes, make sure you season them well. It really does bring out the flavor of your produce. There you go. I like to be nice and generous with salt and a nice sprinkling of black pepper too. Now, obviously, if you have some herbs and you cover that you like to use little bit of thyme. Thyme goes wonderfully with potatoes, also rosemary goes really great too. So, these are gonna go into the oven 450 degrees Fahrenheit for about 20 to 30 minutes or until the potatoes are nice and tender. You can check with a fork when they are nice and soft, nice and brown, that's when they are done. Well, our roasted potatoes are out of the oven. They've been in there for about 20 to 25 minutes looking great, very flavorful as you can see here. the skins are nice and wrinkly as I like them and they've got a nice light golden brown. So, that's ready to serve up. Now, you can get a spatula and just take them off the bottom a little if any are sticking and we'll transfer these into a little salad bowl here. Now, this is fantastic. Obviously, serve by itself with, you know, a fish entree, a chicken entree, something like that is wonderful, but I as I said, I really like to use them in a salad. So, you know, you weld your oyster with potatoes, get nice potato salad with corn, with tomatoes, maybe with bell peppers work really well or even [unk] mix it all together is perfect. So, serve it either warm or at room temperature and you'll have your perfect potato salad right there, but that looks just divine. There you go everyone. That's how you make your simple roasted potatoes.
What You'll Need
- 2 pounds small red-skinned potatoes or small Yukon Gold potatoes, washed and cut into 3/4-inch chunks
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Step By Step
Position a rack in the center of the oven and heat the oven to 450 degrees F. Spread the potatoes on a heavy-duty rimmed baking sheet. Drizzle with the olive oil, sprinkle with 1 tsp. kosher salt and several grinds of pepper, and roll them around to evenly coat them with the oil. Spread the potatoes in a single layer, preferably with a cut side down. Roast them until they're tender when pierced with a fork, 20 to 30 minutes, depending on the potatoes. The potatoes should be browned on the sides touching the pan.
Loosen the potatoes from the pan with a thin spatula and transfer them to a large serving bowl to be tossed with the salad ingredients and dressing. They can be tossed while still warm or at room temperature.
The trick to perfect roasted potatoes that don't stick to the pan is to leave them alone for 20 minutes -- resist the urge to turn or stir them any earlier. The potatoes need the time to brown; once that happens, the potatoes will come away from the pan easily as you lift them with a spatula. This recipe doesn't require turning them at all, but if you make a dish that calls for a longer cooking time for the potatoes, remember our advice!
Potatoes with firm flesh -- such as red-skin, fingerling, Yukon Gold, and new potatoes -- are best for roasting because they hold their shape and texture, unlike Russets, for example, which become very fluffy and fall apart easily.