Oven Roasted Potatoes

Drygast, 2024-09-09

Rustic, really tasty, golden brown and crispy roasted potatoes that go well with most things.

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Servings	4 Portions
Tags	Autumn \| Budget \| International \| Side Dishes \| Vegetarian \| Vegitables
Allergens	Milk
Prep Time	15 min
Cook Time	45 min

Why not enjoy a bit of everyday luxury and make these tasty roasted potatoes? It requires some preparation, but nothing difficult/troublesome or any special equipment.

I start by pre-boiling the potatoes for a short time in salt and baking powder. Pre-boiling gives the potatoes a crispier surface when they are roasted.

I use butter in this recipe, but of course it works well with an olive oil (which seems more common?) that can withstand high temperatures instead. In the butter, I let some garlic and rosemary bubble for a little while so that the butter is lightly flavored. You can leave the garlic and rosemary sprigs in the oven as well, but there is a high risk of them burning in the high temperature.

Depending on what the potatoes will be used for, I choose different spice mixes to finish this recipe with. If they are only to be used for e.g. hamburgers, I often just use salt, parsley and rosemary, but of course you can use whatever herbs you like.

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Directions

Roasted potatoes

Peel and divide the potatoes into 4 or 6 pieces so that the pieces are roughly the same size.
Boil approx. 2 liters of water and add 1 tablespoon of salt and 1 teaspoon of baking powder.
Add the potato pieces and let cook for 6-7 minutes.
Pour off the water and let the potatoes cool to room temperature (at least 15 minutes). You can prepare up to here and store the potato pieces in the fridge for a few hours.
Start the oven at 225°C fan, and let a deep baking tray be included and heated. Melt the butter in a pan.
Add garlic and a sprig of rosemary to the butter and let it bubble for a minute to get some flavor.
Remove the rosemary sprig and the garlic pieces (they burn easily during roasting otherwise) and mix the cooled potato pieces into the butter. Stir around so that all surfaces are covered and the potato pieces become a little rough on the surface.
Take out the hot tray, pour over the butter-covered potatoes and roast in the middle of the oven for 20-30 minutes (all ovens are different - in my oven, 30 minutes is perfect). Turn twice during roasting. Make sure there is an even distance between the potato pieces.
Take out the roasted potatoes and let cool slightly. Mix the potatoes with a little salt, parsley and finely chopped rosemary (or other herbs you like). I don't have direct quantities here - taste after the fact.

Nutrition Facts*

	Total	Serving	100 g
Energy	1319.71 kcal	329.93 kcal	119 kcal
Carbohydrates	191.08 g	47.77 g	17.23 g
Fat	59 g	14.75 g	5.32 g
Protein	17.85 g	4.46 g	1.61 g
Sugar	8.54 g	2.13 g	0.77 g
Salt	20.63 g	5.16 g	1.86 g

* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.