Oven Roasted Potatoes

Oven-roasted potatoes are a delightful and versatile dish, providing different textures depending on the type of potatoes used. Waxy potatoes develop a crispy brown crust while maintaining a creamy interior when cooked long enough, while starchy varieties darken more easily and turn very soft without crisping as much. Whether served hot from the oven or at room temperature, oven-roasted potatoes are a satisfying addition to any meal. This recipe also offers variations to create oven-roasted fries or hash browns, providing additional options to enjoy this delicious dish.

MAKES: 4 servings

TIME: About 1 hour

INGREDIENTS:

• 2 tablespoons extra virgin olive oil or melted butter, plus more as needed
• 2 pounds potatoes
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. Preheat the oven to 400°F. Grease a large roasting pan or rimmed baking sheet with a little of the oil, ensuring it is spacious enough to hold all the potatoes in a single layer without overcrowding.
2. Scrub the potatoes and peel them if desired. Make sure the potatoes are relatively dry, then cut them into chunks of equal size, approximately 1 to 2 inches wide. Place the potato chunks in the prepared pan, drizzle with 2 tablespoons of oil, and gently toss to coat. Season with salt and pepper.
3. Roast the potatoes undisturbed for 20 minutes before checking for the first time. If they release easily from the pan, stir them up a bit or turn the pieces over using tongs. If the potatoes appear too dry and are sticking, drizzle a little more oil and toss them. Continue roasting, turning the potatoes every 10 minutes or so, until they become crisp on the outside and tender on the inside. The total roasting time may range from another 20 to 40 minutes, depending on the potato type and chunk size. Test their doneness by inserting a skewer or sharp knife into one potato; it should meet minimal resistance.
4. Remove the oven-roasted potatoes from the oven, taste, and adjust the seasoning as needed. Optionally, toss them with one of the toppings from “The Many Ways to Flavor Mashed Potatoes” on the previous page. Serve the potatoes hot, warm, or at room temperature.

VARIATIONS:

• Oven-Roasted “Fries”: For a rustic take on French fries, follow Step 1 and wash the potatoes accordingly. Peel the potatoes if desired, then cut them into French fry-style batons. Grease two baking sheets or line them with parchment paper. Brush the potatoes with oil and spread them out on the baking sheets without overcrowding. Proceed with the recipe from Step 3.
• Oven-Roasted Hash Browns: Increase the oil to 3 tablespoons. Wash and prepare the potatoes following Step 1. Peel the potatoes and grate them on the largest holes of a box grater or food processor attachment. Proceed with the recipe, allowing the potatoes to crisp on the bottom without frequent disturbance. Once crisp, use a spatula to turn large portions over and press them down a bit, similar to diner-style hash browns. Serve immediately.

Enjoy the delightful textures and flavors of oven-roasted potatoes—whether they develop a crispy crust or turn soft and creamy, they never fail to please. Serve them as a delicious side dish to complement a variety of main courses, or enjoy them on their own, hot from the oven or at room temperature. Experiment with the variations to create oven-roasted fries or hash browns, adding diversity to your culinary repertoire. This straightforward and satisfying recipe is a delightful addition to any home cook’s collection.