Crispy Roast Potatoes

Crispy Roast potatoes are delicious and fragrant with fresh thyme, oregano, and rosemary, these roast potatoes pair perfectly with everything from Thanksgiving and Christmas Main.

Hello to all of my friends who are frantically preparing for Thanksgiving! As someone who has hosted and attended many lovely holiday dinners of varying sorts, I am well aware of the difficulty of simultaneously preparing all those delectable dinner items.

Although I am still a big fan of traditional mashed potatoes, one of the best things about this baked variant is that you can make them ahead of time and bake them later…just right next to the Tofu Turkey That way, you don’t have to worry about putting together yet another dish in addition to the gravy, creamed onions, carrots, and peas, and so on.

Therefore, if you’ve planned Mashed Potatoes for your Thanksgiving menu or if you’re looking for a different way to serve mashed potatoes at any meal, give this baked version a try. Happy roasting!

You will also love Hasselback Potatoes and Red Skinned Mashed Potatoes

As always, I suggest you read the complete article for useful tips and tricks. However, scroll down to find the detailed recipe with exact ingredients and step-by-step instructions.

Perfect Oven Roasted Potatoes

This recipe epitomizes the perfect roast potato! They are incredibly crispy and seasoned simply with some fresh herbs, garlic, and salt.

Sometimes it’s better to keep things simple! This recipe requires only a few simple ingredients and is incredibly easy to prepare. It’s the ideal accompaniment to a hectic weekday supper or a great holiday spread!

Why Does This Recipe Work?

• Parboiling the potatoes softens the outer layer, giving the ideal surface for crisping.
• Just enough olive oil to keep the potatoes crisp but not oily.
• Simply seasoned with salt, garlic, and a smattering of fresh rosemary, oregano, and thyme, allow the potatoes to be the star of the show.

How to Parboil Potatoes for Roasting?

You’ll find that most recipes instruct you to begin the process of boiling by using cold water. This is because boiling potatoes in hot water cause the exterior to cook faster than the interior, resulting in an uneven cook.

You can use this logic for boiling but not for roasting potatoes, which are best served with an uncooked interior and crisp exterior.

After they have been drained, vigorously shake them in the pan to mash up the cooked exterior roughly. This practice produces an incredibly crisp roast potato!

How to Prepare Crispy Roast Potatoes?

These crispy roast potatoes are quite simple and easy to prepare. You will require the following few pantry ingredients and steps to follow:

Ingredients

3 pounds potatoes, peeled and cut in halves or quarters

4 tablespoons avocado oil or extra virgin olive oil divided

1 teaspoon salt

1 teaspoon rosemary, oregano, thyme

2 cloves garlic

Instructions

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper, spray with cooking spray or brush with oil.
2. Chop up 1 teaspoon each of fresh oregano, thyme, and rosemary. Add herbs to a bowl with chopped garlic and 2 tablespoons of oil. Set aside.
3. Bring water to boil in a large pot over medium heat. Add 1 tablespoon of salt and potatoes. Return to a boil, reduce heat to simmer, and let them boil for about 10 minutes.
4. Remove from heat and drain using a colander.
5. Return the potatoes to the pot, add 2 tablespoons of oil, salt and cover the pot. Shake the pot vigorously; the potatoes should look mashed.
6. Transfer potatoes to a baking sheet and roast for 30 minutes, turn over potatoes, roast for another 20 minutes.
7. Toss the roast potatoes with the herb and garlic oil mixture. Return to the oven and bake for 10 more minutes.

What Goes Well With Roast Potatoes?

You can enjoy these crispy roasted potatoes in any way you like; however, the following are some perfect pairing suggestions:

• Roasted Cauliflower
• Cauliflower Nuggets
• Instant Pot Collard Greens
• Roasted Broccolini
• Smothered Tofu Chicken
• Teriyaki Tofu
• As well as a delicious gravy

Recipe Notes

• Russet potatoes will result in crispier crusts and more fluffy centers. Yukon Golds will have a somewhat less crisp texture, a creamier center, a darker color, and a richer flavor. You can also combine the two.
• Although 10 minutes seems like a long time to par-boil potatoes, it is only after this time that the potatoes will be done and soft around the edges. This enables the edges to puff up significantly when shaken. These fluffy parts are the ones that will crisp up even more in the oven.
• Don’t discard the potato water (or any other vegetable’s cooking water); keep it for making gravy. I add one or two vegan cubes (to stretch the gravy further) into roughly 2-3 cups vegetable water with a substantial pinch of salt and cayenne pepper, bring to a boil, and then thicken with a cornflour/cornstarch slurry. Delicious gravy is ready!
• You can boil the potatoes and mash them a day ahead. Then, transfer to a baking dish and cool entirely before tightly wrapping in plastic wrap. Allow it to come to room temperature for about half an hour the next day before dotting with oil and baking as instructed.
• You can also freeze the boiled potatoes. To freeze, transfer them to a baking sheet in a single layer and freeze. Once frozen, transfer them in a freezer-safe bag, freeze, and use as needed.
• I’ve used olive oil in this recipe. However, any oil with a mild flavor and a high smoke point is perfect for roasting potatoes since it can withstand higher temperatures (such as avocado, and grapeseed oils).

Try this nice switch-up of traditional mash potatoes. I hope you like it. And don’t forget to share your feedback in the comment section below. Have fun cooking!

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