- Root vegetables
- Potato side dishes
- Roast potatoes
A simple recipe for roasting small and delicious red-skinned potatoes.
484 people made this
- 1kg red potatoes, cut into quarters
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried rosemary, crushed
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Preheat oven to 250 C / Gas 8.
- Place potatoes in a large roasting tin and toss with oil, salt, pepper and rosemary until evenly coated. Spread out potatoes in a single layer.
- Roast in preheated oven for 30 to 40 minutes, stirring occasionally. Serve immediately.
Red potato roasties with rosemary
Reviews & ratingsAverage global rating:(648)
Reviews in English (432)
Something else.I've been doing something very similar to these for several years now. If you like your potatoes crispy, after chopping them, dry them thoroughly on kitchen roll before adding the oil. I put the potatoes in a large plastic freezer bag, then add about 1.5 T of extra virgin olive oil. Generally speaking, the less oil you can use, the better the result. after tossing the potatoes in the bag with the oil to coat, add the herbs. I use dried Herbs de Provence, but almost any herb or blend will work, and sea salt. Toss to coat again. When opening the bag, dump the potatoes on a foil lined tray, but DON'T dump the excess oil in the bag onto the tray. Bake for 20 minutes initially on 220° on the middle rack Then take the it out of the oven, and gently turn the potatoes. This will keep them from sticking to the foil later. Reduce the heat to 200° and cook for another 15 minutes. A fan oven will yield a bit crispier results, but with only a small reduction in cooking time. Don't open the oven except to turn the potatoes.-15 Sep 2008
Something else.I baked for closer to 35 minutes instead of 20 minutes. Delicious recipe and goes so perfectly with steaks or roasted chicken.-15 Sep 2008
by MAGGIE MCGUIRE
Used different ingredients.I like to use fresh herbs for this recipe and olive oil and some lemon juice. It is easy and has a nice flavour.-15 Sep 2008
The best thing I got from my divorce: A recipe for crispy roasted potatoes
If he says so. I pop one of the potatoes he’s just made into my mouth. It’s perfect: crispy and salty, with dream-like, fluffy insides. I don’t even care that I’ve burned my tongue. I’m ready for another.
“We call them roasties,” Rik says, who learned the recipe from his mother back in England.
So much work had gone into them. Earlier that day, we pawed through a wooden bin of potatoes at a downtown Whole Foods, examining each one for imperfections. Rik fit each potato in the palm of his hand and explained the importance of making sure each potato was the same size.
“So they cook evenly,” he said.
Back at our apartment, a glass of red dangling in hand, I watched him scrape off the skins, zigzagging back and forth across each potato with a sharp blade. He plopped the potatoes into a pot full of boiling water, adorned them with flour, then dumped them into an old, dingy pan, where they sizzled in olive oil in happy unison. Then, we waited.
Occasionally, I opened the oven door. Each time, a blast of heat fogged up my glasses, as if I had walked onto the tarmac at Miami International Airport. One very long hour later, they were ready, a meal all its own, with no other dish needed, except for maybe the rest of that bottle of wine.
How could I not marry him after that? Having someone cook for you is an aphrodisiac, even more so when that someone spends over an hour making potatoes.
We usually went to the grocery store as a team on Sunday, then made the roasties that evening, a treat to get us through the terrible reality that Monday morning was a breath away. I was always up for them, but one night somewhere in that first year of marriage when we were adjusting to life as a married couple, Rik didn’t feel like doing the work. I stepped in as a pinch hitter.
I checked in on my batch every 20 minutes, babysitting them until all sides were evenly brown. I became so good at making them that Rik stopped. Even when he offered to make them, I couldn’t help myself I jumped in and took over.
“Brilliant!” he said each time, trying to guess what I had changed. Sometimes, I chopped up garlic and threw it in toward the end, or dusted them with fresh rosemary.
I never stopped making roasties, not even when our marriage fell into trouble and life felt as heavy as a colander full of wet potatoes. The ritual was comforting. I couldn’t repair our relationship, neither could saffron, an aphrodisiac that I sneaked into our wine glasses, but I knew how to fix roasties. If they weren’t crispy enough, I tossed them back in the oven and cranked up the heat. If they came out dry, there wasn’t enough olive oil in the pan – whoops! For anything else, I just sprinkled them with more Maldon salt.
- Kosher salt
- 1/2 teaspoon (4g) baking soda
- 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
- 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
- Small handful picked rosemary leaves, finely chopped
- 3 medium cloves garlic, minced
- Freshly ground black pepper
- Small handful fresh parsley leaves, minced
Oven-Roasted Rosemary Thyme Potatoes
Chopped potatoes drizzled with olive oil and tossed in plenty of fresh herbs is a very simple and easy vegetarian, vegan, and gluten-free side dish. Try it if you need something quick when company's coming or for a worry-free vegan holiday side dish.
Need more reasons to try these simple oven-roasted rosemary and thyme potatoes? Besides the fact that potatoes are fairly inexpensive and quite filling, you can get them in the oven just as quickly as you can chop them up and drizzle olive oil on them—there is very little preparation needed.
All of the flavor in these roasted potatoes comes from the fresh ingredients themselves—the potatoes, olive oil, fresh thyme, and rosemary—so be sure to use quality ingredients as much as possible. Regular russet potatoes are just fine in this recipe, but something nicer such as royal blues, fingerlings, or red gold potatoes would be even better, and of course, use the best quality olive oil you have on hand. By all means, please use fresh ground black pepper and sea salt or kosher salt instead of regular table salt.
Ingredients for Roasted Potato Cubes
The type of potato that you use will affect the finished texture of the potato cubes. I&rsquove talked about the different types of waxy and floury potato in my How to Roast Potatoes post.
Saying this you can use any type with this cooking method or even baby, salad or new potatoes. You wouldn&rsquot want to peel this type.
Talking of peeling the potatoes, this is always my preference. However if you prefer to keep the skin on, then go for it, nothing else in the recipe will change.
I am lucky enough to grow my own rosemary and so I have a ready supply of fresh. You can also buy it fresh in many markets and superstores.
If you only have dried rosemary to hand, that is absolutely fine to use too. But as dried herbs tend to be more potent that their fresh counterparts, I&rsquove suggested that you use half of the quantity.
Just like in my Garlic Roasted Sweet Potatoes recipe, I use garlic salt in this recipe rather than fresh garlic. This means that you are able to get all of the garlic flavour without any chance of the garlic catching and burning.
For the lowdown on using salt to properly season and enhance the flavour of your food, check out my Ultimate Guide on How to Use Salt. There is guidance about which salt to use when, salt alternatives, using salt when baking and even what to do if you add too much salt!
There is guidance about which salt to use when, salt alternatives, using salt when baking and even what to do if you add too much salt!
I don&rsquot often use a flavoured oil when roasting. But in this case where we are looking to highly flavour the potatoes, I think olive oil is the tastiest option.
You could use almost any other oil of your preference but I would avoid using butter as this will burn too easily during cooking.
You can take the basic premises of roasting small potatoes and apply it to other root vegetables. I already make sometime similar with Sweet Potatoes so do check out that recipe. You could also roast cubed celeriac, yams or even Jerusalem artichokes.
You can also easily vary the flavourings. This recipe combines rosemary and garlic but you could switch the herb for any harder variety. Thyme and oregano are my go-to favourite alternatives. I would avoid soft herbs like coriander and basil and these don&rsquot stand up well to roasting.
You can also add some spice or other additional flavourings. For spice I would use dried chilli flakes. For additional flavours you could use za&rsquoatar, paprika or even cumin. Try to match or complement the flavours that you are using on the rest of your dish.
Make it Vegetarian or Vegan
This cubed potato recipe is suitable for both vegetarians and vegans without any substitutions needed.
Make it Allergy Friendly
This parmentier roast potato recipe is naturally free from egg, dairy, gluten and nuts.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Perfect Roasted Potatoes
- Author: Cookie and Kate
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1 x
- Category: Side dish
- Method: Roasted
- Cuisine: N/A
- Diet: Vegan
These golden roasted potatoes are the perfect side dish! The fresh herbs are optional, but quite nice. Recipe yields about 4 generous side servings (see note for multiplying the recipe).
- 2 pounds Yukon gold potatoes and/or red potatoes, scrubbed clean
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- ¼ teaspoon fine salt
- Optional: 1 tablespoon finely snipped rosemary (from about 3 sprigs)
- Optional garnish: 2 teaspoons finely chopped fresh parsley
- Freshly ground black pepper, to taste
- Preheat the oven to 425 degrees Fahrenheit with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the potatoes from sticking.
- Slice the potatoes into 2-inch chunks (slice small potatoes in half, larger potatoes into quarters, and so on). Place them on the prepared baking sheet.
- Drizzle the olive oil over the potatoes, then sprinkle on the garlic powder, salt, and rosemary, if using. Toss with your hands until the potatoes are evenly coated in the mixture (it might seem like you don’t have enough oil, but you do—keep going!). Arrange the potatoes in an even layer across the pan with their flat edges against the pan.
- Roast the potatoes for 40 to 45 minutes, stirring halfway, until the potatoes are deeply golden (check the undersides) and easily pierced through by a fork. Stir in the parsley, if using, and season to taste with additional salt and some black pepper (careful, the potatoes are hot). Serve promptly.
Storage suggestions: Potatoes are best when freshly roasted, but will keep in the fridge for up to 4 days. Gently reheat in the oven or microwave.
How to scale: You can bake up to three pounds of potatoes on a half-sheet pan if you increase the other quantities by 50 percent (the potatoes) might not get quite as crisp and will likely need a few extra minutes in the oven). Do not uses over three pounds of potatoes per baking sheet, or the potatoes will steam rather than roast. You can, however, roast two pans at once by placing the racks in the upper and lower thirds of the oven. When you toss the potatoes halfway, swap the pans’ positions (the pan on the upper rack goes to the lower rack and vice versa). Keep an eye on them as one pan, typically on the upper rack, may finish baking a bit sooner than the other.
Best-ever roast potatoes
olive’s cookery writer Adam says…”Coming from a Scottish/Irish background, I can attest (from bitter experience) that the success of a roast dinner can hinge on good or bad roasties. These are the crispiest, crunchiest spuds – with perfectly fluffy insides – that’ll have the whole family squabbling over the last one. With just a few simple hints and tips, here’s how to get it right.”
Perfect your roasties with these useful tips and tricks…
WHICH POTATO VARIETY TO USE
Maris Pipers are best because they produce the perfect balance between fluffy, soft insides and crisp, shard-like exterior.
BOILING FROM COLD WATER
Bringing the potatoes to the boil from cold water ensures that they are evenly parboiled from the inside out. This stops the outer edges from collapsing when they’re in a hot oven.
HEAVILY SALTED WATER
The potatoes will soak up the cold salted water before they start to cook – salt draws excess starch from the potatoes, ensuring maximum crispness.
COOLING AFTER PARBOILING
When the potatoes are roasted from cold they will have set and stopped cooking, and excess moisture from the boiling process will have evaporated. So when cooked in hot fat the outside will have a headstart and become perfectly crisp while maintaining that delicious fluffiness inside.
HOW TO GET FLUFFY ROAST POTATOES
Roughing up the edges of the potatoes once parboiled created a larger surface area for the hot fat to work on.
WHICH FAT TO USE
With it’s high smoke point and rich flavour, duck fat will make ultra-crisp roasties with a savoury meaty taste. To make these roast potatoes vegan, simply swap the duck fat for vegetable oil.
- Maris Piper potatoes 1.5 kg, peeled and cut into chunky pieces
- duck fat 200g
- sea salt flakes
Tip the potatoes into a large pan of cold, heavily salted water. Put on a lid and slowly bring to the boil. Turn down to a simmer and cook for 8 minutes, until the edges of the potato are just starting to soften. Drain using a colander and toss to rough the edges slightly. Season the potatoes generously, then tip out onto a tray and allow to cool completely.
Begin by measuring the oil into the roasting tin, then pop it into the oven to heat through.
Wash the potatoes but don't scrape the skins off, then cut them into cubes of roughly ½ inch (1 cm). Place them in a clean tea cloth and dry them as thoroughly as you can, then transfer them to a large plate. Remove the tin from the oven, place it over direct heat – the oil needs to be very hot – then carefully slide the potatoes straight into the hot oil.
Turn them around to get a good coating of oil, sprinkling in the garlic and rosemary as you go. Return the tin to the oven and roast for 30-40 minutes or until the potatoes are golden brown and crisp.
- Heat the oven to 400°F. In a large mixing bowl, whisk together the mustard, olive oil, vermouth, garlic, rosemary, salt, and pepper. Add the potatoes and toss to coat. Dump the potatoes onto a large rimmed baking sheet and spread them in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes. Serve hot.
Add to List
Preheat oven to 190ºC (170ºC fan) mark 5. Peel the potatoes and cut into large even-sized chunks. Put into a large pan, cover with water and bring to the boil. Simmer for 12min.
Meanwhile mix the marmite and fat/oil in a small bowl, then empty into a roasting tin large enough to fit the potatoes in a single layer. Put into the oven to heat (max 10min).
Drain the potatoes well leave to steam dry in the colander for 3min. Shake well to ruff up the edges (do this in batches if easier).
Carefully take the hot fat mixture out of the oven. Add the potatoes and some seasoning and turn to coat. Roast for 1hr until golden, basting/turning occasionally. Transfer to a warm serving plate and serve.
Get ahead: Prepare potatoes to end of step 3 up to a day ahead (but do not heat fat/oil and Marmite). Lay potatoes out on a tray, cool completely, then wrap tray in clingfilm and chill. Complete recipe to serve (making sure fat/oil mixture is hot before adding potatoes).