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Home / Vegetarian / Perfect oven-roasted potatoes every time

Perfect oven-roasted potatoes every time

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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!

Easy oven roasted potatoes fresh out of the oven and ready to eat.

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.
Ingredients needed to make oven roasted potatoes, olive oil, fresh rosemary, potatoes, semolina, sea salt and fresh thyme.

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!

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!

A bowl of crispy, golden brown oven roasted potatoes ready to eat.

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.

Straight from the oven, oven roasted potatoes, golden brown and very crispy.

What goes with roasted potatoes?

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 I store them?

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.

Homemade golden brown crispy oven roasted potatoes.

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.
Close up of freshly made golden brown, crispy oven roasted potatoes.

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.

Full measurements in both US customary and metric are available in the printable recipe card below.

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.

Process shots for making roasted potato recipe, chop potatoes, parboil, drain and add rosemary, thyme and semolina.

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.

Process shots for making roasted potato recipe, boil and toss potatoes, plain roasting tin, add olive oil and cook.

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!

A bowl of easy oven roasted potatoes, homemade and golden brown.

Follow us on Pinterest, Facebook, and Instagram, for more tasty inspiration!

Other easy vegetarian recipes that you’ll love

  • Mashed sweet potatoes – we always have a bowl of mashed sweet potatoes on our Sunday table, they are so easy and taste great!
  • Dauphinoise potatoes – creamy, cheesy, and indulgent, trust us on this one, you need these scalloped potatoes in your life!
  • Sweet potato wedges – soft and delicious, these sweet wedges are perfect to dunk in your favorite dip or sauce.
  • Baked sweet potato – perfect oven baked potatoes with a sweet creamy inside, you’ve got to try these!
Oven roasted potatoes ready to eat.
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PERFECT OVEN ROASTED POTATOES EVERY TIME

Roast potatoes, crispy on the outside & perfectly fluffy on the inside, we teach you how easy it is to make perfect oven-roasted potatoes. The essential side dish for Sunday dinner, Thanksgiving dinner & Christmas dinner. A guaranteed crowd-pleaser, double up as they get gobbled up quick!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings4
Calories243
Course: Side Dish
Cuisine: Best of British
Author: Mandy Applegate | Splash of Taste
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Utensils

Roasting tin
Large saucepan

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
Metric – US Customary

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
    1 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 hot
    100 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 minutes
    1 tbsp Semolina, 1 Sprig fresh rosemary, 1 Sprig fresh thyme, Kosher salt and ground black pepper
    Process shots for making roasted potato recipe, chop potatoes, parboil, drain and add rosemary, thyme and semolina.
  • 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
    Process shots for making roasted potato recipe, boil and toss potatoes, plain roasting tin, add olive oil and cook.

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

Calories: 243kcal | Carbohydrates: 47g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 404mg | Potassium: 1072mg | Fiber: 7g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 50mg | Calcium: 45mg | Iron: 2mg
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About Mandy from Splash of Taste

A vegetarian for over 35 years, Mandy has taught herself to be creative in the kitchen. Traveling extensively, Mandy loves learning and adapting vegetarian recipes from across the world.

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Recipe Rating




Comments

  1. Mindees says

    November 4, 2021 at 6:27 pm

    5 stars
    Love the simplicity! Good flavor doesn’t have to be hard!

    Reply
  2. Claudia Lamascolo says

    November 4, 2021 at 6:30 pm

    5 stars
    The potatoes were so flavorful loved how the crust roasted on the outside

    Reply
  3. Kristen says

    November 4, 2021 at 6:35 pm

    5 stars
    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!

    Reply
  4. Andrea says

    November 4, 2021 at 6:36 pm

    5 stars
    These potatoes make a perfect side dish to go with any meal.

    Reply
  5. Nathan says

    November 4, 2021 at 6:50 pm

    5 stars
    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!

    Reply
  6. Wajeeha Nadeem says

    November 10, 2021 at 6:47 am

    5 stars
    These turned out amazing…finally crispy roasted potatoes! This recipe will be regularly featured in our home now. 🙂

    Reply
  7. Tavo says

    November 10, 2021 at 7:36 am

    5 stars
    My potatoes came out deliciously! Thanks for the recipe!

    Reply
  8. The Sudden Cook says

    November 10, 2021 at 8:53 am

    5 stars
    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.

    Reply
  9. Dannii says

    November 10, 2021 at 10:28 am

    5 stars
    These potatoes look so light and fluffy. Even better with crispy edges.

    Reply
  10. Gina says

    November 10, 2021 at 11:46 am

    5 stars
    I’ve never coated my roasted potatoes before! The semolina is a game changer in crispy texture – thanks for this tip!

    Reply

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