Roasted Potatoes Recipe

Roasted potatoes, with their crisp, golden exterior and melt-in-your-mouth interior, are one of our most beloved accompaniments. Prepared with quartered red potatoes seasoned with olive oil, garlic, paprika, dried herbs and a kiss of Dijon, my recipe makes for a deliciously rustic and comforting side dish!

A simple, rustic, and irresistible side dish

I've personally yet to encounter anyone who isn't a fan of potatoes in some form, be it mashed, boiled, fried, or one of my personal favorites, roasted.

It seems that there's a method for preparing potatoes that fits perfectly to match just about everyone's taste and appetite, as there's something very comforting, earthy, and savory about potatoes. Not to mention, they're a wonderful companion to just about anything they're being served with!

For me, potatoes are the truest form of comfort food. When I'm looking for a truly simple way to prepare them, one where my oven does the heavy lifting, it's typically roasted potatoes that I turn to.

My roasted potatoes recipe

When it comes to potatoes, I love all everything from russets, to sweet potatoes, to fingerlings, to red, and even yellow waxy ones.

I enjoy russets in soups and stews. But for my everyday potato recipes, such as my basic mashed potatoes, or roasted potatoes, I typically use red or yellow skin potatoes. For me, I find them to be slightly creamier, lighter, and fluffier, and not quite so starchy.

And because the flavor of red or yellow skin potatoes is so neutral, they benefit beautifully from a simple coating of salt, pepper, some spices and herbs, and Dijon mustard—a delicious option for roasted potatoes.

For this recipe, I like to simply quarter my potatoes, prepare a fragrant mixture with all of my savory seasonings and Dijon, then toss everything together until lusciously coated.

My preparation leaves the roasted potatoes kissed with that bit of extra-special flavor, and of course, some love!

Here's a peek at my roasted potatoes recipe: (or just jump to the full recipe...)

1. To get started, I mix together my seasoning in a small ramekin or bowl to have ready.
2. Then, I take my quartered or halved potatoes (depending on size), and toss them with the seasoning mixture to coat them well.
3. Next, I turn the potatoes out onto a sheet pan in as even a layer as possible, and roast for roughly 45 minutes, until golden and tender.
4. To finish the roasted potatoes, I sprinkle over some freshly chopped parsley, spoon into a serving bowl or onto a serving platter, and enjoy.

Recipe

Roasted Potatoes Recipe

by Ingrid Beer

Print Recipe

These golden roasted potatoes kissed with olive oil, garlic, a touch of Dijon mustard and herbs make for a rustically delicious side dish!

Category: Side
Cuisine: American

Yield: Serves 6

Nutrition Info: 275 calories (per serving)

Prep Time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Ingredients:

• 3 pounds red or yellow skin potatoes, quartered (or cubed if the potatoes are large)
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 2 cloves garlic, pressed through garlic press
• Salt
• Cracked black pepper
• 1 teaspoon paprika
• 1 teaspoon Italian dried herbs
• 1 tablespoon chopped, flat-leaf parsley

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredients list above to have ready and organized for use.
2. Preheat the oven to 400°, and line a sheet pan with parchment paper.
3. Place the quartered (or cubed) potatoes into a bowl. Then, in a small ramekin, mix together the oil, Dijon mustard, and the garlic with a fork or spoon, and pour this mixture over the potatoes, along with a couple of liberal pinches of salt and pepper, and toss well to coat.
4. Turn the potatoes out onto your prepared baking sheet, sprinkle over the paprika and the Italian dried herbs, and roast for 45 minutes, or until tender and golden-brown.
5. Finish the potatoes with the chopped parsley and serve.

Tips & Tidbits for my roasted potatoes recipe:

• Choose waxy potatoes for a lighter, creamier texture: When you roast potatoes, the hot oven naturally tends to dry them out a little. Choosing waxy potatoes—the ones with either a red or yellow skin—equals a more fluffy and creamy texture within, which melts in your mouth.
• Be a bit liberal with the oil: While you don't have to be super heavy-handed, using 3 to 4 tablespoons of good quality olive (or even avocado) oil helps keep the potatoes moist during the roasting process and also imparts extra flavor. So don't be afraid to drizzle it in!
• Dried herbs are better than fresh when roasting: While fresh herbs are a vibrant and delicious finishing garnish for roasted potatoes, use dried herbs during the roasting process to keep them from burning or turning brown.
• Dijon mustard, or your favorite kind of mustard: I love the subtle flavor that Dijon adds to these roasted potatoes, but feel free to use whole grain, spicy brown, or even traditional yellow mustard as substitutes. You can even leave it out altogether, if you prefer.
• Roast the potatoes at a high oven temp: Roasted potatoes benefit from a higher oven temp of about 400° (I even turn it up to 425° or 450° towards the end to help caramelize and crisp their exterior).

Craving more cozy potato recipes? Check out my recipe for Skillet Potatoes with Chicken, Stilton Roasted Potatoes, Stuffed Baked Potatoes, Cheesy Mashed Potatoes, Stuffed Potatoes with Chicken and Broccoli Sauce, or even my recipe for Smashed Potatoes with Crispy Parmesan Crust!

Cook's Note: This recipe was originally published in 2018, and has been updated with even more love!