Oven Roasted Potatoes Recipe – Dassana’s Veg Recipes

If you enjoy crispy, golden potatoes with a soft, fluffy inside, you’ll love this oven roasted potatoes recipe. It’s simple, made with fresh herbs, olive oil, and just a few basic spices. The potatoes roast beautifully in the oven with hardly any effort, giving you perfect results every time. Serve them as a side dish, snack, or even on a brunch table. They never disappoint!

About Oven Roasted Potatoes Recipe

This oven roasted potatoes recipe from my cookbook “Dassana’s Vegetarian Home Cooking” is a classic, fuss-free dish made with fresh herbs and olive oil. You can check the ebook on Amazon India, Amazon US, and Amazon UK.

In this recipe, diced potatoes are tossed in olive oil, black pepper, salt, and a mix of fresh herbs like basil, oregano, parsley, celery and rosemary. You can use fresh or dried herbs depending on what you have.

Once baked, the potatoes turn crisp from the outside and soft on the inside, full of savory flavor from the herbs.

Roasted potatoes are one of those recipes that appear across cuisines. You’ll find versions in both American and British cooking. These are often served as a side with roast dinners, grilled vegetables, or breakfast plates.

This version keeps it vegetarian and simple, inspired by Western-style baked sides, but easy to make in any kitchen.

The ingredients are minimal:

1. Potatoes: 500 grams or about 7 to 8 medium ones. Use yellow or all-purpose potatoes like Yukon Gold or any Indian yellow variety. They roast beautifully — crisp outside and soft inside.
2. Herbs: basil, oregano, parsley, rosemary, celery
3. Olive oil, salt, black pepper
4. Fresh parsley or chives for garnish

I usually make roasted potatoes recipe as a quick side for pasta, soups, or sandwiches. Sometimes I toss in extra herbs or even a bit of garlic for a stronger flavor. You can also sprinkle some cheese before baking for a cheesy twist.

These roasted potatoes are best served hot, right out of the oven, with a dip or sauce of your choice. Ranch, sour cream, or even homemade mayo all pair well.

Explore More Potato Recipes

How to Make Roasted Potatoes

Making oven roasted potatoes recipe at home is easy and doesn’t need much preparation. You just need a few ingredients like herbs, seasonings and a good oven.

The process starts with cleaning and soaking the potatoes, then tossing them in olive oil and herbs before baking. Follow these simple steps for perfectly golden, crispy and tender roasted potatoes every time.

Prep Potatoes

1. Rinse 500 grams of potatoes thoroughly under running water to remove any dirt or mud. Drain the water completely.

2. In a bowl, add 2 cups of cold water. I’ve added a few ice cubes to make the water extra cold, as you can see in the image below. If you already have chilled water, you can use that instead of adding ice.

We’ll be soaking the potatoes in this cold water, as it helps remove excess starch and makes the roasted potatoes crispier.

3. You can peel the potatoes if the skin is thick or keep them unpeeled if they’re thin-skinned.

After peeling, place the potato on a chopping board.

4. Slice the potato lengthwise into two halves, as shown in the image.

5. Further, cut each potato halve into two equal halves.

6. Cut one half lengthwise into three to five slices, depending on the size and thickness of the potato. You should get cubes of about 1 to 1.25 inches in size.

7. Repeat the same with the remaining potatoes to get even-sized pieces for roasting. You’ll get about 3 cups of chopped potatoes.

8. Transfer the chopped potatoes to the bowl containing the cold water. Cover and let them soak for 30 minutes or up to an hour.

Prep Herbs

9. Rinse the fresh herbs well and drain the water completely. Let them dry for 5 to 10 minutes. You could also use a salad spinner to dry the herbs.

Here I have used fresh rosemary, oregano, parsley, basil and a small celery stick. Feel free to include herbs that you have.

10. Finely chop and measure 4 tablespoons of these mixed herbs — parsley, basil, oregano, rosemary, and a bit of celery.

You could also use dried herbs if fresh ones aren’t available (use about 3 to 4 teaspoons).

Assemble

11. After soaking, preheat your oven to 220°C / 428°F for 10 minutes.

Line a baking tray with parchment paper. Drain the potatoes in a colander and rinse them once or twice with fresh water. Wipe them dry if you prefer extra crisp results.

Place the chopped potatoes in a mixing bowl.

12. Add the chopped herbs, ½ teaspoon crushed black pepper, and salt as required (I used ½ teaspoon).

13. Add 1 tablespoon olive oil.

14. Toss and mix everything well so that the potatoes are evenly coated with the olive oil, herbs and seasonings.

Bake

15. Place and arrange the potatoes in a single layer with a little space between them on the prepared tray. Avoid crowding, or they’ll steam instead of turning crisp.

Bake for 35 to 40 minutes or until golden and crisp on the outside and tender inside.

If using a fan or convection oven, bake the potatoes at 200°C (392°F) for about 25 to 30 minutes, as these ovens cook faster than conventional ones.

16. After the first 20 minutes, take out the tray using oven mitts and turn the potatoes using a spatula. Place the tray back and continue baking until done. This helps them roast evenly.

To check doneness, pierce few potato cubes with a fork. It should slide in easily, and the edges should look golden and crisp.

17. Garnish oven roasted potatoes with finely chopped parsley or chives. Serve hot or warm.

Serving Suggestions

These oven roasted potatoes taste great as a side dish with any meal. Pair them with:

You can also serve them with dips like sour cream, herbed yogurt, ranch sauce, or Mayonnaise. For a cheesy twist, sprinkle some shredded cheese and bake for a few extra minutes till the cheese melts.

Storage Tips

• Refrigeration: Store any leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat in an oven at 180°C / 356°F for 10 to 12 minutes, or in an air fryer for 5 minutes to restore crispness. Do not microwave, as it makes the potatoes chewy and dry.
• Freezing: You can freeze the oven roasted potatoes for up to a month. Reheat directly from frozen in a hot oven until warm and crisp.

Expert Tips

1. Type of Potatoes: All-purpose or starchy potatoes like russet or Yukon gold (in the US) work best. In India, use any floury variety suitable for roasting or frying.
2. Uniform Size: Chop the potatoes into even pieces for uniform roasting.
3. Herbs: You can use only one herb or a mix. Fresh herbs give better flavor, but dried herbs work well too.
4. Garlic Option: Add ¼ teaspoon minced garlic or garlic paste to the mix if you like a mild garlicky flavor.
5. Extra Crispness: Wipe the potatoes dry after soaking to remove moisture.
6. Cheese Variation: Sprinkle grated cheese after baking and place back in the oven till it melts.
7. Preheat the oven well: Always preheat the oven before baking. A hot oven helps the potatoes start roasting immediately, giving a crisp texture.
8. Avoid overcrowding the tray: Arrange the potatoes in a single layer, leaving a little space between each piece. Overcrowding traps steam, causing the potatoes to turn soft rather than crisp.

FAQs