My Homemade Roast Potatoes are simple, crispy, and ready in about 40 minutes.
- introduction — My Homemade Roast Potatoes
- why make this recipe — My Homemade Roast Potatoes
- how to make My Homemade Roast Potatoes
- Ingredients : My Homemade Roast Potatoes
- Directions : My Homemade Roast Potatoes
- how to serve My Homemade Roast Potatoes
- how to store My Homemade Roast Potatoes
- tips to make My Homemade Roast Potatoes
- variation (if any) — My Homemade Roast Potatoes
- FAQs — My Homemade Roast Potatoes
introduction — My Homemade Roast Potatoes
My Homemade Roast Potatoes make a warm, tasty side for many meals.
Pair them with a warm creamy roasted broccoli soup to make a cozy and balanced plate.
why make this recipe — My Homemade Roast Potatoes
My Homemade Roast Potatoes are quick and use few ingredients.
They crisp on the outside and stay soft inside, and most people like them.
how to make My Homemade Roast Potatoes
Preheat the oven and cut the potatoes into even pieces.
Toss them with oil, salt, pepper, and herbs, then roast until golden and crispy.
You can follow these clear steps while you cook.
For a full meal idea, try serving with roasted sausages with peppers and potatoes.
Ingredients : My Homemade Roast Potatoes
- Potatoes (2 pounds)
- Olive oil (3 tablespoons)
- Salt (to taste)
- Black pepper (to taste)
- Rosemary or thyme (optional)
Directions : My Homemade Roast Potatoes
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- Preheat the oven to 425°F (220°C).
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- Wash and peel the potatoes, then cut them into even-sized chunks.
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- In a bowl, toss the potatoes with olive oil, salt, pepper, and any herbs if desired.
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- Spread the potatoes on a baking sheet in a single layer.
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- Roast in the oven for about 30-40 minutes, flipping halfway through, until golden brown and crispy.
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- Serve hot.
how to serve My Homemade Roast Potatoes
Serve My Homemade Roast Potatoes hot from the oven.
They go well with meat, fish, or a vegetable main like apple cider braised beef with mushrooms and potatoes.
Try these serving tips:
- Sprinkle extra salt or fresh herbs right before serving.
- Add a squeeze of lemon for brightness.
how to store My Homemade Roast Potatoes
Cool the potatoes to room temperature first.
Store in an airtight container in the fridge for up to 3 days.
To reheat, warm them in a hot oven or in a skillet to keep them crisp.
Avoid microwaving if you want them crispy.
tips to make My Homemade Roast Potatoes
- Cut potatoes the same size so they cook evenly.
- Use a hot oven and give them space on the tray to crisp well.
- Flip once halfway to get even browning.
variation (if any) — My Homemade Roast Potatoes
- Add paprika or garlic powder for more flavor.
- Use sweet potatoes for a different taste and color.
- Toss with parmesan near the end for a cheesy crust.
FAQs — My Homemade Roast Potatoes
Q: What potato type is best for My Homemade Roast Potatoes?
A: Use waxy or all-purpose potatoes for good texture and crisp edges.
Q: How do I get extra crispy My Homemade Roast Potatoes?
A: Parboil briefly before roasting or use a hot oven and plenty of space on the tray.
Q: Can I use an air fryer for My Homemade Roast Potatoes?
A: Yes. Toss the potatoes with oil and cook in the air fryer at 375°F until golden and crispy. Buy it here.
Q: Can I prepare My Homemade Roast Potatoes ahead?
A: You can cut and toss them with oil and store in the fridge for a few hours, then roast when ready.
My Homemade Roast Potatoes
Ingredients
Main ingredients
- 2 pounds Potatoes Use waxy or all-purpose potatoes for best results.
- 3 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- optional Rosemary or thyme Add for extra flavor.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Wash and peel the potatoes, then cut them into even-sized chunks.
- In a bowl, toss the potatoes with olive oil, salt, pepper, and any optional herbs.
Cooking
- Spread the potatoes on a baking sheet in a single layer.
- Roast in the oven for about 30-40 minutes, flipping halfway through, until golden brown and crispy.
- Serve hot.
