Recipe Card
Make Perfectly Roasted Potatoes at Home With or Without Oven
Roasted potatoes are basically well cooked/baked potatoes which have a crispy outside and a fluffy inside. Roasted potatoes are normally served as a side dish and you can serve them with butter, cheese or sour cream.Roasted potatoes are basically well cooked/baked potatoes which have a crispy outside and a fluffy inside. Roasted potatoes are normally served as a side dish and you can serve them with butter, cheese or sour cream.
Ingredients
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Instructions
- First, wash the potatoes with skin on or you can peel the skin off if you like. Cut them into halves or you can cut them into quarters if you’re using bigger potatoes.
- Boil water in a pan. Add 1 tbsp salt to the boiling water.
- Now parboil the potatoes in salted water for about 10 minutes.
- Prepare the infused oil in a small pan by adding the minced garlic and rosemary to the olive oil and fry them until slightly brown.
- Strain the infused oil to the parboiled potatoes.
- Then add a little salt, black pepper, and the chili powder.
- Mix everything until well combined.
- Then shake the potatoes well to rough up the edges. Roughing up edges creates an uneven surface which helps to make an extra crunchy outer layer.
- Place half of the potatoes in a baking tray lined with parchment paper and bake them into a 200℃ oven for about an hour flipping them halfway through.
- You can bake them all in the oven or if you have less time you can also pan roast the potatoes, however, way you prefer (both ways are shown in the video)
- To pan roast, the potatoes place a heavy bottomed frying pan or a skillet on medium heat, add some of the infused oil to the pan and place the rest of the potatoes in the pan.
- Then fry them for 15-20 minutes until they get crispy, flipping them every 5 minutes.
- Garnish the potatoes with some freshly chopped coriander.
- They are perfectly crunchy outside and creamy/fluffy inside. Enjoy!
Video
Nutrition Facts
Make Perfectly Roasted Potatoes at Home With or Without Oven
Amount per Serving
Calories
131
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
1520
mg
66
%
Potassium
826
mg
24
%
Carbohydrates
26
g
9
%
Fiber
6
g
25
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
137
IU
3
%
Vitamin C
24
mg
29
%
Calcium
75
mg
8
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
This calculation is done by assumption calculated by an API. Please use our nutrition information just to get an idea about the recipe, consult a nutritionist if you need exact nutrition information.
We loved these and having two great bushes of rosemary I thing this is defo on the menu forever
love this recipe
This recipe is AMAZING! My whole family loved it! Definitely subscribing:)
1. Cut 2-3 medium sized potatoes in bite sized chunks. Boil in salt water for 5 minutes.
2. Meanwhile, infuse 1 tsp garlic and 1 tsp rosemary in 3 tablespoons of olive oil by heating everything on medium-low heat until garlic turns light brown.
3. Drain potatoes. Strain oil into potatoes.
4. Add salt, pepper, and red pepper to taste.
5. Toss potatoes vigorously until edges are rough and uneven.
6. Bake potatoes in 425 F preheated oven for 45 minutes. Flip potatoes at the half-way mark.
* Add 1/2 teaspoon baking soda to water before boiling potatoes
* Bake potatoes for 45-50 minutes
Can hardly wsit to try this recipe. Will likely substitute the choli pepper with smoked paprika for dinner guest with a sensitive palate.
I tried it on the pan but it wasn’t cooked properly. So I put some water and covered it and it was cooked perfectly from the inside but it lost its crispiness. However, next time I’m going to leave it boil a little longer and tyen make it crispy.
Can you make for a smaller amount plz