To be crispy, to be fluffy, that is the question. How to make a potato both crispy and fluffy at the same time? My perfect oven roasted potato recipe will tell you how to roast the perfect potato Every. Single. Time.
Finding the method to roast a potato perfectly was very important to me. My daddy is a potato-holic. He needs potatoes with every meal. You heard me. Needs.
Being Southern, he often turned to the good ole fattening mashed potato. So while I lived at home and often cooked dinner, I wanted to find a healthier alternative for this picky eater. And my oven roasted potatoes did the trick.
While I kept trying to find out how to get them crispy but also done on the inside, I went through many pans of half baked potatoes (yuck) to soggy ones (even yuckier).
FINALLY. I found the solution. Par-cooked then roasted. It left me with the fluffiest tender inside and the crispiest outside. And my daddy loved them! I hope you will too!
What I love about this recipe is it works for any type of potato and you can alter the seasonings based on the meal! When I make Italian chicken, I mix pesto and parmesan with them. When I make Mexican, I use a blend of cumin and chili powder. The following recipe is my simple, every meal roasted potato! So let’s get to business.
OVEN ROASTED POTATOES
What you will need:
- About 4 medium-large sized red potatoes (diced into about 1″ cubes)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Preheat oven to 425°F.
Wash and dry your potatoes and then dice them into 1″ cubes (try to get them all around the same size so they will cook evenly).
Place them in a large microwaveable bowl and cover with salt (not included in dry seasonings above; this is just for par-cooking).
Fill bowl with water until about 1″ of water is above the potatoes. Microwave for 10 minutes.
Prepare a baking pan with aluminum foil. Once the potatoes are finished, drain the water and return to large bowl.
Add olive oil and dry seasonings and mix thoroughly. Spread out onto baking pan so that each potato has it’s own room (they’re claustrophobic).
Bake for 25-30 minutes until desired color is reached! (It helps to stir around about half way through so that every side is evenly cooked).
Once finished, try not to eat all of them before your family gets some!
I love to serve these potatoes with chicken, salmon, ice cream, whatever really that gives me an excuse to make them.
Give them a try and let me know what you think!