Roasted potatoes are a recipe I adore, definitely one of my favorites for preparing a proper potato side dish. I’ve prepared many crispy on the outside and soft on the inside potatoes, but never like these, these roasted potatoes surpass them all. I’ve never eaten such delicious ones, and especially super crispy, even crispier than fried ones! A golden and roasted crust forms on the outside, enclosing a soft and creamy interior. Thanks to a few little tricks, they will be truly delicious, perfect not only as a side dish for your meat, fish, or vegetarian dishes but also as an appetizer. The only thing I recommend is to prepare plenty because they will really be a hit; they “explode” in your mouth. Try them, and you’ll understand why 😀
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Air Fryer, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 tbsp extra virgin olive oil
- 5 potatoes (medium)
- 2 cloves garlic
- 1 sprig rosemary
- 1 sprig parsley
- to taste salt
- to taste black pepper
- to taste spices (as desired)
Steps
Roasted potatoes are very simple and quick to prepare. First, peel the potatoes, cut them into chunks, and place them in a bowl with cold water. Rinse and drain them. In a pot, add room temperature beef broth (I used ready-made), add the potatoes, rosemary, a bay leaf, a clove of garlic, bring to a boil, and continue cooking for about 5 minutes. Be careful not to overcook them; they should not fall apart.
As soon as they are cooked, drain the potatoes, return them to the empty pot (removing the herbs/garlic), and “shake” them by shaking the pot. This way, the edges of each potato piece will become jagged, a little trick to make them extra crispy.
Meanwhile, pour the extra virgin olive oil into a non-stick baking tray and heat it in a preheated oven at 392°F (200°C). Once the potatoes are cooked, drain and add them to the tray with the boiling oil. Season with salt, pepper, spices as desired (I used rosemary, thyme, garlic powder, and black pepper) and cook them, still at 392°F (200°C), for 35/40 minutes, turning them occasionally to make them evenly golden and crispy.
5 minutes before the end of cooking, add a mixture of chopped rosemary, parsley, and garlic to the roasted potatoes, an extra touch that will make them truly spectacular!
Tips:
Roasted potatoes can be kept in the fridge for a couple of days and will remain nice and crispy. If you prefer, you can also cook them in an air fryer instead of a regular oven. In this case, still set the temperature to 392°F (200°C), but reduce the cooking time to 25/30 minutes, turning the potatoes occasionally. For a vegetarian/vegan version, use vegetable broth. Don’t throw away the broth you used to cook the potatoes; use it to cook pasta or tortellini 😀
More oven potato recipes HERE
