Crispy on the outside and perfectly fluffy on the inside, are what the perfect roast potatoes should be like. Our oven-roasted potatoes are legendary, we never get tired of seeing just how many our family and friends manage to pile onto their plate!
Why you’ll love our easy oven roasted potatoes
- They complete a Sunday lunch, Thanksgiving dinner or Christmas dinner.
- They are super easy, once you know how to make them, you’ll make perfect oven roasted potatoes every time!
- Roast potatoes are a real crowd pleaser, everyone loves them!
- We add fresh herbs and sea salt for a delicious flavor.
- They are 100% vegetarian and vegan.
What ingredients do I need?
You’ll need all the ingredients shown in the photograph below.
What potatoes are best for making roast potatoes?
Depending on where you are in the world, the following potatoes all make great oven roasted potatoes, Yukon gold potatoes, red potatoes, King Edward potatoes, Charlotte potatoes, and Maris Piper potatoes.
We don’t recommend using russet potatoes, they make better French fries but if they are the only potatoes that you have, then you can make them work.
Make sure you buy small potatoes; small potatoes roast better and produce a delicious crispy roast potato.
Tired of roast potaoes that aren’t crispy and fluffy? We’ve got you covered, roasting potatoes will be a dream when you try our tried and tested recipe, you’re about to experience the best roast potatoes ever!
What do I serve with them?
Our oven-roasted potatoes are perfect with nut roast, Yorkshire pudding, a mushroom wellington, or a plate of delicious roasted vegetables.
Roasted veggies like roasted carrots, roasted Brussel sprouts, and roasted parsnips are all perfect accompaniments to oven-roasted potatoes.
How do you get crispy roast potatoes?
Making perfect crispy roast potatoes is an art, but it’s also easy, it’s all about the oven heat, the baking sheet heat, and how you coat your potatoes.
Read our roasted potato recipe below and start making your best roast potatoes ever!
Is it necessary to cook potatoes before roasting?
Yes, you need to parboil the potatoes before roasting them in the oven.
Experiment with seasoning and flavors
While we prefer our easy oven-roasted potatoes with rosemary, thyme, salt, and pepper, you can experiment with flavors.
Why not try these variations?
Add red pepper flakes for roasted potatoes with a little kick.
When you remove the potatoes from the oven, try grating a little vegan parmesan cheese over the top, and then quickly return them to the oven for a couple of minutes until the cheese has gone crispy.
Add 3 or 4 garlic cloves into the roasting tin for a garlic-infused flavor or just use a light sprinkling of garlic powder, garlic powder isn’t as good as fresh garlic, but it’ll work as a substitute.
How do I store leftover potatoes?
Roast potatoes keep well and are perfect to make ahead on a busy day, simply store them covered at room temperature and then return them to the oven for 10 – 12 minutes.
Store them overnight in the fridge in an airtight container, just remove them an hour before you’d like to reheat them, so they reach room temperature.
You can freeze them, but they may not be quite as crispy.
We recommend defrosting them thoroughly before cooking them and coating them lightly with olive oil before cooking for approximately 15 minutes.
Recipe notes and tips
- Which potato to choose?
Yukon gold potatoes, red potatoes, King Edward potatoes, Charlotte potatoes, or Maris Piper potatoes make the best oven roasted potatoes. - Why are my roast potatoes not crispy?
It could be your oven not running a high enough temperature, use an oven thermometer to be sure, also make sure you heat the empty baking sheet, then heat the olive oil so that it’s super-hot before you place the potato chunks in. - Not sure about oil or fat?
Don’t use fat, fat is usually duck or goose fat and is not suitable for vegetarians or vegans.
More easy potato recipes for you to try
How to make easy oven roasted potatoes with step-by-step instructions
Making perfect oven-roasted potatoes is easy if you follow our simple instructions.
Preheat your oven to 200°C/400°F and place a roasting tin or deep baking sheet, that is large enough to accommodate one single layer of potatoes, in the oven.
Peel and then chop your potatoes, into even-sized chunks, we recommend chopping in half and then half again.
Place your potatoes into a large pan and add just enough water to cover them, add salt and bring to a boil.
When they are boiling, reduce the heat to a vigorous simmer for 5-10 minutes, enough for them to slightly soften.
Now, remove the roasting tin (or deep baking sheet) from the oven and add olive oil to the hot tray and place it back into the oven, as you need the oil to be really hot.
Drain your potatoes in a colander, giving the potato chunks a good shake so that the outsides fluff up.
Return the drained potatoes to the pot and sprinkle semolina, rosemary, and thyme onto the potatoes and give them a good shake so the semolina is coating the potatoes evenly.
Remove the roasting tin from the oven and carefully place the potatoes into the hot oil ensuring they don’t touch each other.
Turn them so the potato is evenly coated with olive oil, season with salt and pepper, and then put them in the oven and roast them for 20 minutes.
Remove the roasting tin from the oven and carefully turn and baste the potatoes in the olive oil and return them to the oven for a further 15-20 minutes.
Remove your potatoes from the oven and serve immediately.
Enjoy your perfect roasted potatoes!
We hope you enjoy making and eating our roast potatoes and would love to hear how you got on with making them.
Please leave a comment below and feel free to ask any questions you may have.
PERFECT OVEN ROASTED POTATOES EVERY TIME
Utensils
Ingredients
- 1 kg Potatoes chopped into chunks
- 100 ml Olive oil
- 1 tbsp Semolina
- 1 Sprig fresh rosemary remove the leaves from the sprig
- 1 Sprig fresh thyme remove the leaves from the sprig
- Kosher salt and ground black pepper to taste
Instructions
- Preheat your oven to 200°C/400°F and place a roasting tin or deep baking sheet, that is large enough to accommodate one single layer of potatoes, in the oven
- Peel and then chop your potatoes, into even-sized chunks, we recommend chopping in half and then half again. Place your potatoes into a large pan and add just enough water to cover them, add salt and bring to a boil. When they are boiling, reduce the heat to a vigorous simmer, for 5 – 10 minutes, enough for them to slightly soften1 kg Potatoes
- Now, remove the roasting tin (or deep baking sheet) from the oven and add olive oil to the hot tray and place it back into the oven, as you need the oil to be really hot100 ml Olive oil
- Drain your potatoes in a colander, giving the potato chunks a good shake so that the outsides fluff up. Return the drained potatoes to the pot and sprinkle semolina, rosemary, and thyme onto the potatoes and give them a good shake so the semolina is coating the potatoes evenly. Remove the roasting tin from the oven and carefully place the potatoes into the hot oil ensuring they don't touch each other. Turn them so the potato is evenly coated with olive oil, season with salt and pepper, and then put them in the oven and roast for 20 minutes1 tbsp Semolina, 1 Sprig fresh rosemary, 1 Sprig fresh thyme, Kosher salt and ground black pepper
- Remove the roasting tin from the oven and carefully turn and baste the potatoes in the olive oil and return them to the oven for a further 15-20 minutes. Your potatoes should be golden brown and crispy. Remove your potatoes from the oven and serve immediately. Enjoy your perfect roasted potatoes
Notes
- Which potato to choose?
Yukon gold potatoes, red potatoes, King Edward potatoes, Charlotte potatoes, or Maris Piper potatoes make the best oven-roasted potatoes - Why are my roast potatoes not crispy?
It could be your oven not running at a high enough temperature, use an oven thermometer to be sure, also make sure you heat the empty baking sheet, then heat the olive oil so that it’s super-hot before you place the potato chunks in - Not sure about oil or fat?
Don’t use fat, fat is usually duck or goose fat and is not suitable for vegetarians or vegans
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Mindees says
Love the simplicity! Good flavor doesn’t have to be hard!
Claudia Lamascolo says
The potatoes were so flavorful loved how the crust roasted on the outside
Kristen says
I’ve never made my roast potatoes like this before but it’s the way I’ll make them from now on. So crispy and perfectly cooked!
Andrea says
These potatoes make a perfect side dish to go with any meal.
Nathan says
Oven roasted potatoes are one of my all-time favorite dishes, they’re just so easy! I can’t wait to try this recipe, I’ve never made them with Semolina before. Thanks for the tips!
Wajeeha Nadeem says
These turned out amazing…finally crispy roasted potatoes! This recipe will be regularly featured in our home now. 🙂
Tavo says
My potatoes came out deliciously! Thanks for the recipe!
The Sudden Cook says
Thank you for the tips on the types of potatoes to use and to use small ones too! I almost only ever have russet so it’s nice to know that it’s not the best to use.
Dannii says
These potatoes look so light and fluffy. Even better with crispy edges.
Gina says
I’ve never coated my roasted potatoes before! The semolina is a game changer in crispy texture – thanks for this tip!