Amazing Oven-Roasted Potatoes Recipe

This foolproof Amazing Oven-Roasted Potatoes Recipe turns humble chunks of potato into golden nuggets with a shatteringly crisp skin and a fluffy, cloud-like interior. Seasoned simply with cracked black pepper and savory salts, they are roasted for a full hour to achieve a depth of flavor and crunch that quick-cooking methods simply cannot replicate.

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Amazing Oven-Roasted Potatoes Ingredients

The Foundation:

• 6 Medium Potatoes: Use starchy potatoes like Russets for the fluffiest interior, or Yukon Golds for a creamy, buttery texture. Cut into uniform chunks to ensure even cooking.

The Crisp Factor:

• 2 tablespoons Olive Oil: The essential fat that conducts the high oven heat to fry the potato surface.
• 1/2 teaspoon Seasoned Salt: Adds a complex savory note (like Lawry’s) in one shake.
• 1/2 teaspoon Salt: Standard table or kosher salt to boost the natural potato flavor.
• 1 teaspoon Cracked Black Pepper: A generous amount provides a spicy, earthy crust.

How To Make Amazing Oven-Roasted Potatoes

1. Prep the Oven: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup and extra heat reflection.
2. Dry the Spuds: Rinse your potato chunks in cold water to remove surface starch (which can make them gummy). Crucial Step: Dry them thoroughly with paper towels. If the potatoes are wet when they hit the oil, they will steam instead of roast, denying you that amazing crust.
3. Season: Place the dried potatoes in a large bowl. Drizzle with the olive oil. Sprinkle with the seasoned salt, regular salt, and cracked black pepper. Toss vigorously with your hands or a spoon until every single wedge is glistening and speckled with spice.
4. Spread: Pour the potatoes onto the prepared baking sheet. Spread them out into a single layer. Ensure there is a little space between each piece; crowding the pan creates steam pockets.
5. Roast: Bake in the preheated oven for about 1 hour.
6. The Turn: Stir or flip the potatoes occasionally (every 20 minutes is ideal) with a metal spatula. This ensures they brown evenly on all sides and don’t stick to the foil.
7. Finish: Remove when the potatoes are deep golden brown, puffed slightly, and tender all the way through. Serve piping hot.

Recipe Tips

• The “Fluff” Trick: For extra jagged, crispy edges, par-boil the potato chunks for 5 minutes first, drain them, and shake them roughly in the colander to roughen up the surface before roasting.
• Don’t Skimp on Oil: You need enough oil to coat the pan and the potato. If they look dry halfway through roasting, drizzle a tiny bit more oil to ensure they fry.
• Size Consistency: Cut your chunks into 1.5 to 2-inch pieces. If they are too small, they will dry out in an hour. If too big, the middle won’t cook before the outside burns.
• Seasoned Salt: If you don’t have seasoned salt, make a quick blend of salt, paprika, garlic powder, and onion powder.

What To Serve With Oven-Roasted Potatoes

• Roast Chicken: The classic Sunday dinner pairing.
• Steak: A hearty side for grilled beef.
• Fried Eggs: Use leftovers for a breakfast hash.
• Ketchup or Aioli: Essential for dipping these fry-like wedges.

How To Store Oven-Roasted Potatoes

• Refrigerate: Store in an airtight container for up to 4 days.
• Reheat: To restore the crunch, place them back in a 400°F oven or an air fryer for 5-8 minutes. Microwaving makes them soft and soggy.
• Freeze: Roast them fully, cool, and freeze on a tray. Bag them up for up to 3 months. Reheat from frozen in the oven.

Amazing Oven-Roasted Potatoes Nutrition Facts

• Calories: 205 kcal
• Fat: 5g
• Carbohydrates: 38g
• Protein: 4g
• Potassium: 800mg

Nutrition information is estimated per serving.

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