Perfect Oven Roasted Potatoes

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Crispy on the outside and fluffy on the inside, these potatoes are a show stopper (seriously). Oven roasted potatoes make an easy breakfast or dinner side dish that pairs well with pretty much anything. Season them with the herbs and spices I suggest below, or use your favorite seasonings.

I’ll save you a whole backstory on these potatoes because there isn’t any romantic tale about how I was in a quaint little restaurant in Italy on my perfect vacation and just had to recreate the perfect potatoes I couldn’t stop thinking about at home. I will say that I made these the other night for Sunday dinner, served with rosemary pork chops and Caesar salad, and everyone raved about them, even the children. My boyfriend was like I can’t believe how much I’m complimenting a side dish, but this is perfection. They were gone in a sec, and everyone was disappointed there were no more. So what are the secrets? There are three. First off, I insist on Yukon golds because they’re fluffy and creamy. I also used beef tallow, which I highly recommend if you have it. You could use pork lard or also just olive oil, but the beef tallow gives them the extra crispy outside. Melted butter would also work but may flavor them to be, well, buttery. Finally, you’ll want to soak the potatoes in water to remove some of the starch. This is also key for a crisp exterior and a fluffy creamy interior. I would recommend doubling the recipe, but you’ll probably need two baking sheets so you don’t get overlap. And you want them to be spread out! Here’s what you’ll need to make the potatoes:

• 2 lbs Yukon golds
• beef tallow (first choice), lard, or olive oil (last choice)
• fresh or dried herbs like oregano, thyme, parsley, rosemary
• sea salt and freshly cracked pepper
• you could also use a seasoning salt blend which is real good on potatoes

What I love about Perfect Oven Roasted Potatoes

• Super easy to make
• Deliciously crisp on the outside and nice and creamy on the inside
• Versatile– use whatever herbs you have on hand or spices you like
• Pairs well with anything: a breakfast frittata, roast chicken, baked chicken thighs, pork chops
• You can even serve with toppings like sour cream, Parmesan, fresh chives, chopped bacon and shredded cheese

How to Make Perfect Oven Roasted Potatoes

1. Preheat oven to 425.
2. Wash potatoes and chop into one inch pieces. Use 2 lbs of Yukons.
3. Soak the potatoes in cold water for minimum 20 minutes and up to an hour. This is optional but really does yield the best texture. They need to be dried thoroughly after.
4. Arrange potatoes grouped together on a large baking dish.
5. Chop about 3-4 tbsp of fresh herbs. I use a combo of oregano, thyme, and a little rosemary (too much is overpowering). You can use dried herbs too; just use a lot less, like 2-3 tsp. You can also elect to not herb them and just use spices like garlic powder, paprika, and seasoned salt.
6. Add 2 tbsp beef tallow to a small pot and add herbs. Melt slowly and swirl.
7. Drizzle tallow and herb mixture over potatoes with salt them thoroughly. Toss to incorporate.
8. Spread potatoes out on baking sheet so they don’t overlap. You don’t want them to steam which they will if they’re crowded. Then they won’t be crispy.
9. Top with freshly cracked black pepper.
10. Bake for about 15 minutes then toss. Bake for another 15 minutes and check them. They should be nicely browned on the outside. Taste test: are they sufficiently crispy yet creamy on the inside? They’re done.

For leftovers, these would be great tossed into a frittata, or just reheat in a frying pan and serve alongside scrambled eggs for breakfast. Double to recipe if you can! Let me know what you think.

Perfect Oven Roasted Potatoes

crispy on the outside and fluffy creamy on the inside, these potatoes are the perfect side dish!

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Cook Time 30 minutes mins

Servings: 4

Course: Side Dish

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 2 lbs Yukon Gold potatoes, chopped into 1" pieces
• 2 tbsp beef tallow can use lard or olive oil
• 3-4 tbsp chopped fresh herbs of your choice: I recommend rosemary, thyme, oregano. Basil & parsley are good too. or use 2 tsp dried herbs
• 1 tsp garlic powder or throw in fresh garlic cloves after 15 minutes. Don't add the whole time or they'll burn.
• salt & freshly cracked pepper to taste can also used seasoned salt

Method

 

1. Preheat oven to 425 degrees F
2. Scrub potatoes and chop into 1" pieces
3. Soak potatoes in cold water from 20-60 minutes. Optional but highly recommended for optimal crispiness and fluffiness.
4. Drain and dry them well.
5. Melt the 2 tbsp tallow in a small saucepan over medium low heat. Add the herbs and swirl to combine.
6. Toss potatoes with the herbed tallow. Salt them to taste. Add cracked pepper.
7. Spread them in a single layer on a baking sheet and roast for 30 to 35 minutes or until browned and tender.
8. Taste test and finish with more salt if needed + freshly cracked black pepper.

Notes

I prefer a combo of thyme and oregano with a little rosemary, but you could throw in parsley also or just finish off topped with chopped parsley. You can also top with fresh chives before serving.

You can also sprinkle a little paprika just before roasting.

Use garlic powder unless you want to add fresh garlic halfway through so it doesn't burn. 

I don't peel them because I like the rustic flavor, but you could peel if you like.

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