Roasted potatoes are my absolute favorite way to prepare potatoes. They’re so versatile in the ways you can season them and they’re just plain delicious.
As another plus, these roasted potatoes are so much healthier than French fries. I used to love French fries but after trying these at a friend’s place, fries just aren’t the same. They seem boring, greasy, and just kind of tasteless. So ditch the frozen French fries, cut up some potatoes and try these!
Written by: Erin of Texanerin Baking
Spicy potato wedges are another fun variation, but rosemary and garlic is my favorite way to season potatoes. There’s also some lemon juice in these, which you can leave out if you like. I used fresh rosemary but you can also use dried and if you don’t have fresh garlic, garlic powder will do just fine!
Basically, you can use whatever you have on hand. I’d say the only necessary ingredients are potatoes, salt and olive oil. Everything else is just optional.
When you take the potatoes out of the oven, they’ll be nice and crisp. What I like to do is let them sit for about 5-10 minutes after removing them from the oven. This allows them to get just a little bit softer, but they’ll still be crisp.
The one downfall of roasted potatoes, and in my opinion of potatoes in general, is that they’re not very good reheated. So be sure to eat the potatoes up soon after they come out of the oven! But really, I don’t think that will be a problem. I listed the serving size as four, but to be honest, if you left me alone with a tray of these, I’d eat them all. Every single one. They’re that good.
These are also a great party dish! They’re always the first item to disappear from the table. The only issue could be if you’re having a large party. With a normal-sized oven, it’d probably be difficult to make enough of these to satisfy a crowd, but for a smaller party? These are gold!
What’s your favorite roasted potato seasoning?
Rosemary and Garlic Roasted Potatoes
Yield: 4 servings
Prep Time: 15
Cook Time: 35
These rosemary and garlic roasted potatoes are quick and easy to make and crunchy on the outside and soft on the inside!
2 pounds Russet potatoes
2 tablespoons olive oil
2 tablespoons lemon juice (from 1 medium lemon)
1 1/2 tablespoons minced garlic (about 4 cloves)
2 tablespoons fresh rosemary, chopped
2 teaspoons dried thyme
1/2 teaspoon salt
Preheat the oven to 450°F.
Pour the olive oil onto a rimmed baking sheet. Add the remaining ingredients, except for the potatoes, and mix well with the olive oil.
Scrub the potatoes and slice the potatoes into wedges.
Place the potatoes on the baking sheet and use your hands to coat the potatoes in the olive oil mixture.
Baking times varies depending on the size of the wedges. I bake mine for 20 minutes and then flip the potatoes over, and then bake for another 10 - 15 minutes.The baking time will vary depending on how big your wedges are. I usually bake mine for 20 minutes, take them out of the oven to flip them, and bake for another 10 – 15 minutes. If you want them crispier, just bake them for a few minutes longer.