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In my opinion, roasted potatoes are one of the most underrated side dishes. It takes a little bit of prep work, but the outcome is so delicious and goes with many different main dishes. You can eat them in place of frozen french fries, you can serve them with breakfast for dinner, or you can top them with the ingredients you’d put on a loaded baked potato. I promise, you will want to try making these to go along with your grilled meats this summer!
Easy Roasted Potatoes Recipe
You’ll want to prep these earlier in the day, if possible. The best way to make these end up crispy is to let them soak in a bowl of water after you cut them up.
First step: potatoes. I just grab a couple large Russet potatoes, but you can use any kind of potatoes.
Wash them off and slice them lengthwise into about 1/2 inch slices. You’ll notice the blemishes here; don’t worry, you can just cut those off.
Place a few of the slices together and slice again lengthwise like this.
Then cute crosswise to get little cubes.
Do this with all the potatoes and add them to a large bowl.
Cover the potatoes with water and place them in the fridge. This is going to help remove the starch from the potatoes and also keep them from browning.
Ideally you can leave them for several hours. At this point, preheat the oven to 450 and then remove the potatoes from the fridge and drain them in a colander.
You want to get them as dry as possible, so I lay out a kitchen towel and dump the potatoes on it.
Then I cover them with another towel and move it around to try to remove as much moisture as possible.
Prep a baking sheet by lining it with foil and spraying it with cooking spray.
Then place the potatoes on the baking sheet, drizzle olive oil over the top, use your hands to distribute the oil, and sprinkle salt and pepper on top.
These will take 20-30 minutes in the oven, and you’ll want to flip them halfway through.
Once they’re done, they’ll be nice and crispy and a perfect side dish for so many meals!
Ingredients
- 4 cups cubed potatoes (about 3 large potatoes)
- olive oil
- salt and pepper
Directions
- Rinse the potatoes and cut them lengthwise into slices.
- Cut the long slices into more long slices and cut crosswise to make cubes.
- Soak in cold water in the fridge for several hours.
- When ready to cook, preheat the oven to 450 degrees.
- Drain the potatoes and remove as much moisture as possible with a kitchen towel.
- Place aluminum foil on a large baking sheet and spray with cooking spray.
- Spread the potatoes out on the sheet and drizzle with olive oil.
- Use your hands to distribute the olive oil, then sprinkle salt and pepper on top.
- Cook for 20-30 minutes, flipping halfway through.
