Next, chop your potatoes into similar-sized pieces. This step is crucial to ensure even cooking. I like to use a mix of red potatoes and small Yukon golds, but German butterball or fingerling potatoes would also be good. Steer clear of large russet potatoes here – their texture is too dry and chalky for this roasted potato recipe. The first step to making great oven roasted potatoes is choosing the right potato variety. Whether you make them for a holiday meal or for dinner any night of the week, I hope you love them too. Once the potatoes absorb it, they become bright, rich, and totally irresistible.Ĭlearly, we’re hooked on these easy oven roasted potatoes. While they’re still warm, I toss them in a bold, zingy vinaigrette made with lemon, Dijon mustard, and rosemary. But I like to take them one step further. Honestly, it’s tempting to devour these roasted potatoes straight off the sheet pan, when they’re simply tossed with olive oil, salt, and pepper. Those crave-able, golden brown edges give way to super creamy centers, so each bite has an amazing mix of textures. Is there anything better than crisp, puffy potato skins straight out of the oven? If you’re looking for a last-minute holiday side dish that your guests will love, this recipe is the one for you. Sure, these classic potato recipes are tasty, but oven roasted potatoes offer something totally different and equally delicious. With Thanksgiving right around the corner, it seems like mashed potatoes and potato gratin are all the rage. Today, I’m making the case for roasted potatoes.
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