Quick Oven-Roasted Potatoes, the grandma’s recipe for delicious, crispy roast potatoes ready in 30 minutes. Imagine you need a side dish for a nice Roast Chicken or a Baked Meatloaf, or maybe for a Roast Beef or a simple Oven-Baked Salmon Fillet: what would you choose? I would definitely choose roast potatoes, because they are simple to make, delicious, loved by young and old, and with their golden, crispy crust and soft interior they win everyone over. It would be impossible to list all the best potato recipes, but I’m sure roast potatoes are on the podium, together with buttered potatoes and also a third place for tasty potato salads. Let’s go to the kitchen now: let’s discover together which potato varieties to choose for perfect roast potatoes, how to cut them and finally the trick that makes our roast potatoes as good as those at a restaurant! Before we get our hands dirty, I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lb potatoes
- as needed extra virgin olive oil
- as needed rosemary
- as needed roast seasonings (with salt)
- 1 white onion (small, if desired)
Tools
- Pot
- Baking dish
- Oven
- Stovetop
Preparation
To make roast potatoes I recommend using yellow-fleshed or red potatoes, they contain less starch and are softer and less mealy than white potatoes, which are better suited for making gnocchi.
Peel the potatoes, rinse them, cut them into large pieces and parboil them for 7-8 minutes in lightly salted boiling water. This will release a bit more starch and after baking they will be much crispier and more golden, and it will also significantly reduce the oven time.
Drain them, place them in a baking dish, dress with plenty of oil, roast seasonings and a sprig of rosemary, toss and bake at 446°F for about 20 minutes. If you want a more intense flavor, you can also add a crushed clove of garlic or half a finely chopped onion to the ingredients listed above.
Remove the potatoes from the oven and serve them hot.
Storage
Roast potatoes should be eaten immediately and right out of the oven to guarantee crispness and fragrance. If you prefer to get ahead, you can parboil them a few hours earlier, cover them with a damp cloth and bake them shortly before serving.
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