Get ready for the most amazing Roasted Russet Potatoes you've ever tasted! They come out golden and crispy, with delectable cloves of caramelized that add the perfect sweetness.
Cubed white potatoes are roasted alongside whole cloves of garlic. To amp up the flavor, I sprinkle on a mix of sweet paprika, salt, and pepper.
This recipe is ridiculously easy to make and incredibly delicious, making it a surefire hit for any occasion.
Why You'll Love This Dish
This dish is a healthier alternative to French fries; no need for frying when you can achieve crispy perfection by coating potatoes in a bit of oil and roasting them in the oven.
I love oven-roasted potatoes for their combination of textures – crispy on the outside and wonderfully fluffy on the inside.
Roasted garlic cloves, with their mellow, sweet flavor, add depth and richness to the dish. Whenever I roast vegetables, I include a few cloves of garlic. Roasted garlic is just delicious and healthy too!
The sweet paprika gives the potatoes a beautiful red color, a tiny bit of heat, and a lot of flavor.
These potatoes are incredibly easy to prepare, making them a perfect side dish that complements virtually any meal.
How To Buy and Store Russet Potatoes
Very Important: When you're at the grocery store, keep this information in mind. The most important thing is to choose firm potatoes with smooth, unblemished skins. Avoid potatoes with cuts, bruises, sprouts, or green spots. If you notice any signs of decay, discard the entire potato to prevent further contamination.
For the reason mentioned, it's wise to purchase a few extra potatoes than what you need to account for any potential spoilage. If you need 2 potatoes, buy three; for 5, get 7 or 8. This ensures you have enough, even if some need to be discarded due to rot or green spots. Sometimes you can't see the rot until you cut it open.
Storage: Store Russet potatoes in a cool, dark, and well-ventilated spot, such as a pantry closet or cabinet, to prevent sprouting or spoilage. Avoid areas with direct sunlight or fluctuating temperatures.
Keep Russet potatoes out of the refrigerator, as the cold can alter their starches, affecting flavor and texture.
Storage Containers: Store potatoes in a paper bag, mesh grocery bag, or on a plate to maintain airflow and prevent moisture buildup. Avoid using plastic bags, which can trap moisture and lead to rotting.
How To Season Russet Potatoes
Seasoning your potatoes is crucial, but here's something to keep in mind: due to their high starch content, potatoes require more salt than any other vegetable.
When cooking, adjust your seasoning accordingly. Once your dish is out of the oven, taste it, and season to your liking with a little more salt.
- Russet potatoes
- Olive oil
- Salt and black pepper
Potatoes: use red potatoes, Yukon gold potatoes, sweet potatoes, fingerling potatoes, or purple potatoes.
Garlic: Substitute pearl onions, peeled and halved, for a different flavor profile.
Paprika: Paprika is a spice made from ground dried chili peppers and used to flavor and beautiful color to dishes. I use sweet Pride of Szeged Sweet Paprika, paprika from Hungary. You can pick it up at most grocery stores.
No paprika? Try your favorite dry seasonings such as Italian seasoning or Herbs de Provence. Even Blackened Seasoning, which I use for fish recipes, would be great on the potatoes.
Salt: If you're aiming for low-sodium roasted potatoes, substitute Mrs. Dash, original flavor, for salt.
Herbs: I'm using fresh curly-leaf parsley. Alternatively, you can use fresh basil, oregano, chives, cilantro, or thyme.
How to Oven Roast Russet Potatoes
- Preheat the oven to 400 degrees Fahrenheit. Line your largest rimmed baking sheet with parchment paper.
- Peel the potatoes and cube them. As you cut the potatoes, place the pieces in a large bowl of cold water to prevent them from turning brown.
- Separate the garlic cloves and remove any loose papery skin. Peel the garlic cloves by gently smashing them with the side of a chef's knife and cutting away the woody stem on each. Keep the peeled garlic cloves in a small bowl until ready to use; they don't need to go into the water with the potatoes.
- Remove the potatoes from the water and pat them dry with a clean paper towel or dish towel.
- In a large bowl, combine the potatoes and peeled garlic cloves. Add the olive oil, paprika, salt, and pepper. Toss everything together with tongs or gloved hands until well combined.
- Spread the seasoned potatoes and garlic in a single layer on the prepared baking sheet, ensuring they're not touching too closely to avoid steaming.
- Roast in the preheated oven for about 30 minutes, or until the potatoes are golden brown and fork-tender.
- Once roasted, remove from the oven. Allow them to cool slightly, then taste and season with additional salt if needed. Plate the potatoes and garlic, and toss with chopped parsley. Serve hot.
What To Serve With Roasted Potatoes
In my family, the preferred condiment is ketchup, but these potatoes also pair well with a range of toppings, including sour cream, Parmesan cheese, or aioli.
For a great entree to go with roasted potatoes, try any of these recipes:
- Marinated Pan Seared Chicken Breasts
- Broiled Yellowtail Snapper with Blackened Seasoning
- Pan Fried Yellowtail Snapper
- Pan Seared Mangrove Snapper with Mango Coleslaw
- Fish with Lemon Caper Sauce
- Blackened Shrimp with Butter Sauce
We also have a whole category of Roasted Vegetable Recipes.
Like these roasted potatoes, all of your vegetables can be roasted similarly.
You need small pieces, a hot oven, a sheet pan, and salt and pepper. Its easy!
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. The leftovers can be reheated in a small skillet over medium heat with a little oil or butter until heated through.
Top Tips for Crispy Oven Baked Potatoes
- Pat Potatoes Dry: Make sure to pat down potatoes with a towel after pulling them from the water.
- Mix Ingredients Thoroughly: When mixing the garlic cloves, olive oil, paprika, salt, and pepper, ensure they are well combined so that the paprika and oil are evenly distributed.
- Roast in a Single Layer: Arrange the potatoes in a single layer on the baking sheet with a little room around each piece. This allows the heat to circulate evenly, making the potatoes crispy.
- No Need to Turn: There's no need to turn the potatoes during roasting. If you want, you can flip them with tongs halfway through roasting. If your oven heats unevenly, you can rotate the pan halfway through cooking. This ensures even roasting, with the front and back pieces getting equal exposure.
Whether served alongside a hearty salad, burger, or a big steak, these potatoes never fail to impress, and everyone at the table thoroughly enjoys them.
Crispy Roasted Russet Potatoes
- 1 ½ pounds Russet potatoes peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped parsley finely chopped
- 12 cloves garlic peeled and roughly chopped.
- Adjust oven rack to middle position and heat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil.
- Peel potatoes and rinse under cold water. As the potatoes are peeled, place them in a bowl of cold water.
- Peel garlic by separating the cloves and putting into a mason jar. Vigorously shake the jar until the cloves are peeled.
- Dice potatoes and place back into the water so they don’t discolor. Remove from water and dry the potatoes on a clean dishtowel.
- Toss the potatoes with the garlic, oil, salt, and pepper. Additional dry seasonings such as garlic powder, Italian seasoning, or cayenne pepper can be mixed in at this time.
- Scatter potatoes on baking sheet without overcrowding the pan so they get crispy. If the pan is too crowded, the potatoes will steam.
- Roast potatoes 30-40 minutes until golden brown. (The cooking time depends on the size and quality of the potato. Keep an eye on them.)
- Toss potatoes with parsley. Season with additional salt. Serve hot.