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My roasted Russet potatoes have become a Sunday dinner tradition in our home. There's something so comforting about that perfect contrast between crispy golden edges and fluffy centers. After years of tweaking the recipe I've found that simple seasonings and the right technique bring out the best in these humble spuds.
The Perfect Potato Choice
I always reach for Russets when I'm craving that ideal roasted potato. Their starchy nature means they get wonderfully crispy on the outside while staying light and fluffy inside. My family says they're like little pillows of potato heaven and I couldn't agree more.
What You'll Need
- Russet Potatoes: 6 medium-sized; scrubbed clean and cut into 1½-inch pieces for even cooking.
- Olive Oil: 3 tbsp; coats the potatoes for crisping and adds a rich flavor.
- Salt: 1 tsp; enhances the natural potato taste.
- Black Pepper: 1 tsp; provides a gentle kick of spice.
- Rosemary: 1 tsp; fresh or dried for aromatic earthiness.
- Fresh Parsley: 1½ tbsp; finely chopped, for a bright and fresh finish.
Let's Get Roasting
- Start with a Hot Oven
- Get your oven nice and hot at 425°F while you clean and cut your potatoes into even chunks.
- Season with Love
- Toss those potato pieces in a bowl with olive oil and seasonings until every piece is well coated.
- Give Them Space
- Spread them out on your baking sheet making sure they're not touching each other this is key for getting those crispy edges.
- Into the Oven
- Let them roast for about 30 minutes giving them a flip halfway through until they're golden and perfect.
- Fresh Finish
- Sprinkle with fresh parsley right before serving to add that pop of color and fresh flavor.
Make Them Your Own
Sometimes I spice things up with Cajun seasoning when we're feeling adventurous. Adding minced garlic is always a hit in my house. When I'm serving these with chicken I love using Italian herbs they just work so beautifully together.
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My Best Tips
The secret to perfect roast potatoes is in the cutting make sure those pieces are all about the same size. Don't crowd the pan it's worth using two baking sheets if needed. If you have leftovers pop them back in the oven to crisp up again they're almost as good as fresh.
Frequently Asked Questions
- → Why use russet potatoes?
Russet potatoes are ideal for roasting because of their starchy texture. They become crispy on the outside while staying fluffy inside.
- → Can I prep these ahead?
You can cut the potatoes ahead and store in cold water for up to 24 hours. Drain and pat dry before roasting for best results.
- → How do I know when they're done?
The potatoes should be easily pierced with a fork and golden brown on the outside, typically after 30-35 minutes of roasting.
- → What can I serve these with?
These potatoes go well with any protein like chicken, beef, or fish. They also make a great side for breakfast or brunch dishes.
- → Can I use different herbs?
Yes, you can substitute the rosemary with thyme, oregano, or your favorite herb blend. Fresh herbs work best added after cooking.