Oven Roasted Potatoes
A great roasted potato side dish made with olive oil and herbs.
A great roasted potato side dish made with olive oil and herbs.
Delicious and easy. I make these all of the time, but have started to use only a few spices and herbs - at this point, I feel the outcome is best when only garlic powder, salt, ground black pepper and chili powder is used. Sometimes I'll add some rosemary, but most times I do not. Thanks - love these!!!Read More
Delicious and easy. I make these all of the time, but have started to use only a few spices and herbs - at this point, I feel the outcome is best when only garlic powder, salt, ground black pepper and chili powder is used. Sometimes I'll add some rosemary, but most times I do not. Thanks - love these!!!
These are my favorite roasted potatoes, I make them all the time. They are tender, delicious and pretty too. One note of warning - I found that 475 was too high, I bake these on 425 for about 35 minutes.
Fantastic recipe! I doubled the recipe with no problems. I did microwave the potatoes (in their jackets) to reduce cooking time. Skip the peeling! The skin adds nutrients and interest!
Use Yukon potatoes cut in 8ths or new/reds cut in 1/4s. Put in lg plastic bag with oil. Add salt and BLACK pepper. Forget the herbs-they conflict. Add 2T dried rosemary, the garlic--more if you like-- thats it salt, pepper, garlic, rosemary. Shake the bag and let it sit on the counter for no more than 10 min shaking occasionally . If desired subsitute basil for the rosemary. Then bake., You get the idea. Keep it simple
Mmmmmm just out of the oven! DON'T USE ZIPLOCKS THEY END UP AS TRASH IN THE OCEAN. JEEEEZ stir the spices around with the potatoes then add the oil. GIVE A HOOT DON'T POLLUTE!!! :)
This is a great recipe, each time I make it I vary whatever spices I feel I want to use, it's very versatile! I normally like to cut up the potatoes and then boil them for about 5 minutes or so and then put them in a pyrex dish and bake for 20 minutes, it makes sure they are soft and and the roasting makes them crispy. The get eaten up every time!
These potatoes are great. I often roast potatoes with just olive oil and rosemary, but these were so much better. I did all a little fresh cracked pepper to the mix and some onion wedges. Also, mine burned. I will probably turn the oven down a little the next time I make. These are a definate do again though.
Good but this needed a little tweaking. The potatoes took longer than 20-30 minutes to cook through, nearly 45 minutes. Also, at 475, the outsides ended up burnt before cooked through. To fix this, I dropped the temperature to 425, covered the pan with foil for the first 20 minutes then removed. The steam from the potatoes helps them cook through without burning.
Delicious - there's nothing like oven roasted potatoes to compliment a grilled steak dinner! This was quite a mix of herbs and at first I thought it would be a bit much, but overall it was very tasty and the red pepper flakes gave it a nice "kick".
I used about six medium red potatoes (peeled) for this recipe. I didn't have thyme or dill weed, but they still turned out just beautifully...so delicious! The amount of red pepper flakes was just right for us, but I can see where it might be a bit much for some. You may want to start with half the amount the first time you make it and then add more then next time to suit your tastes. I think this recipe would adapt to any combination of seasonings you like. The cook method is the key -- high temp for a shorter time (and flip them over a few times, too). They turn out moist and soft on the inside, but nice and crispy outside. I used the non-stick foil to line the pan -- no clean up at all...yippee! Thanks! We love this one! :)
I have done this recipe with red potatoes which seems to be traditional, but I truly like it better with the russets!! I don't peel them though, before I cube them. The skin seems to help with crispiness, plus thats where all the nutrients are in the potato. Also this time I used Lipton's Savory Herb and Garlic soup mix instead of the spices called for. At about 425 it took 30 min. to crisp them up after stirring every 10 min. My husband could not stop "mmm-mmm"-ing through the meal (served these potatoes with a delicious London Broil). This is a great, tasty, quick side dish and healthier than mashed potatoes or loaded baked potatoes. Also, line your pan with foil and spray with nonstick cooking spray - cleanup will be a breeze and the potatoes won't stick.
I'm not sure what I did to make this taste ok....but followed this receipe to a T and I preferred my own herb receipe for roasted potatoes
I have been making a variation of this recipe for years. I thought I had invented it! Ha, what did I know? I chop the potatoes, put them in a plastic bag, add the olive oil and seasoning and shake it up. It's so easy and a good way to use those clean plastic fruit/veg. bags from the store. I also add chopped onion, garlic and instead of all the herbs Janet listed, I use a few basics and add Cajun seasoning. Spicy and so good. Really you can add what your family enjoys.
My husband and I liked this (the small one I had I liked) but my kids were less than enthused. I served it with homemade ranch. I wish I weren't on a diet....I would have loved to have a couple more. This would be really good with a horseradish-bacon dip.
Family favorite! I do not peel the potatoes, nor do I turn them while baking. Turns out perfect every time.
These oven roasted potatoes come out perfect for serving to family or guests. I have been making these for years, and my family always asks for them as a side. I skip the dill weed and marjoram since my family prefers it without. I also add fresh, course ground black pepper. I use the minced garlic from a jar (seem to run out of fresh garlic) and top them with a sprinkling of paprika before baking for a nice roasted color. They are so easy to prepare and I always line the cookie sheet with heavy duty foil so clean up is a breeze. These go great as a side dish with any kind of beef, pork, chicken and even fish.
I maded these as is and found they had too many conflicting spices. The next time I threw the potatoes in a large ziploc bag and added olive oil, salt, pepper, fresh chopped rosemary and crushed garlic. I let them sit and marinate while I prepared the rest of the meal and then baked them. Prepared this way I'd give them 5 stars.
I never make potatoes for dinner (except for mashed sometimes) because no matter what the recipe, they turn out flavorless... NOT THESE POTATOES!! These are delicious!! I love anything with lots of flavor. Because there are so many spices in the oil the potatoes get nice and covered in them. I CUT THE POTATES SMALL. I get about 8-10 pieces from a medium potatoe. I'm a big fan of more surface area and less inside area. When cutting the potatoes small I cooked them for 20-30 minutes on 400. I also did not have Marjoram, so I skipped it. I made them for the first time Tuesday night with Chicken (Spicy Garlic Lime- OUT OF THIS WORLD) and I'm making them again tonight with Steak. These are easy and HIGHLY RECOMMENDED!! Enjoy!!
I agree. Keep it simple. Olive oil and rosemary, bake at 350 for 50 min to an hour (usually am baking these with a chicken, so perfect to do in same oven at same time). They are easy and perfect.
I hesitated before making this recipe because of how many ingredients there are. I am so glad I did! Very yummy! This is my new 'go to' roasted potatoes recipe. To save time, I pre-mixed the dry ingredients (making several batches) put it in a large shaker type spice container so I can whip them up in a jiffy!
After reading the reviews for this recipe, I combined four red potatoes, 1/8 cup olive oil, 2 tablespoons of dried rosemary, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper in a ziplock bag. After shaking the bag for about ten minutes, I cooked the potatoes spread out on a baking sheet for twenty minutes at 475 degrees F, turning the potatoes every five minutes or so. They turned out delicious and perfectly roasted. I'll definitely be using this recipe again and again.
Loved these. Used red potatoes that I halved and then quartered. Baked for 50 minutes at 350 and then broiled for 10 minutes. Perfect! Thank you. **Update. Made again exactly to recipe (except used sea salt) and baked for 1 hour at 350. Used Release foil and no sticking! Delicious!
This was pretty good. I took the reviews suggestions and covered with tin foil for half the time, used 1/4 olive oil, and marinated in ziploc bag for a couple of hours. I didn't have a few of the uncommon spices but it was still good.
These are terrific potatoes! Even my 13-year old whose diet consists mainly of Mountain Dew and Doritos loved them! I added a bit more oil and 2 tablespoons of dry grated parmesan cheese to the herb mixture. I'll use this one often!
These were ok, but both my hubby and I found them bland
great and delicious. the only change i made was suggested by another reviewer: covered for a little to cook potato inside then uncover to cook outside.
Excellent potato recipe! I boiled potatoes for approx. 7 minutes before baking. A definite keeper!
Crispy on outside and soft on inside just the way I like them...next time i would leave out a few spices since the potatos tasted a little weedy to me. Im guessing the dill
EXCELLENT! The only thing I did different was to leave out the red pepper flakes. The roasting time was perfect and we really enjoyed the seasonings. I will be making this again. Thank you JMRYGH for sharing your recipe!
These came out dry for me for some reason so I wasn't impressed. Perhaps I did not cook long enough or something. The flavor was OK, but not what I'd consider delicious. B-
I use red potatoes and also add an onion, halved and sliced thin. The onion gets very sweet. I omit the crushed red pepper flakes and dill and use rosemary. I bake at 400 degrees for 45 minutes to an hour. Excellent. My family loves them.
We just made these tonight and WOW were they delicious!! I followed the directions, with the exception of exchanging the marjoram for sage because that was what I had on hand and chili powder for crushed red pepper to have a milder heat for my kids. We will be making these again and again! Another plus, besides the taste, would be that these were so quick to throw together. I made them with Idaho potatoes, and left the skins on. Try them - they don't disappoint!
turned out great. To get the potatoes nice and crispy, heat pan and then sprinkle with olive oil so it is sizzling hot.
love this recipe! it is so much better than the standard 'onion soup mix'. i love the flavors, you can easily cut out the salt entirely, and simple to adjust to the spices you have on hand. thank you!
So, the potatoes are in the oven. My girlfriend and her housemate found the bowl with the olive oil and herbs, and started wiping it out with chunks of baguette. "What IS this?" they asked, and it was GONE. Remember this for your next olive oil/herb recipe.
I can't even believe how outstanding these were and how easy. I followed the instructions including baking temp to a tee and it was well received by everyone. I have to make these at least once a week. Nice and crispy soft on the inside. This is everything a roasted potato should be. Also, the kitchen smelled amazing with all the herbs. Thanks for sharing it's a keeper!
First of all, IMHO, it doesn't make sense to give a recipe four and five stars and then explain how one has completely altered it. By leaving out the herbs in this recipe, it's no longer this recipe. That said, I tried the recipe as is and thought it was okay. I think the dill was a little overpowering, and it would have been better without it. I'll stick with oil, salt, pepper, garlic, rosemary and sage on my potatoes though.
These are healthy and great tasting! We followed the recipe exactly and they turned out great!
My son said that they were better than french fries. That is the height of compliments from a 7 year old!
I guess it depends on your preference.. My husband couldn't get enough of these and my son and I couldn't get past the kick that the crushed pepper gave the potatoes. But it was easy to make and smelled WONDERFUL while cooking.. ***UPDATE*** I made these again a few days later and left out the crushed pepper and everyone Loved them. THANKS!
Okay...all I had was 4 baking potatoes and we wanted fries. Since we are watching our cholesterol this seemed like a good idea..and they are great. I cut my potatoes like fries used whatever spices I had in the pantry (crushed red pepper, celery salt, garlic powder, Tony's and some lemon juice and a little kosher salt) cooked for 20 minutes on a non-stick pan, flipped and cooked for 20 more, they were perfect. LOVE LOVE LOVE them, better than french fries!! Use a ziplock bag to coat your "fries" its much easier clean up!
I first made this dish last winter as a last-minute side for dinner. My boyfriend who loves roasted potatoes, really enjoyed these. I find myself preparing these every month or so, I don't even have to "tweak" the recipe, it's perfect and savoury just as it is.
I've found this works best with waxy potatoes (red skin works perfect) and instead of using the combination of dried herbs, use a single variety of fresh (I prefer a sprig of chopped rosemary or some minced sage). This is my go-to recipe for roasted potatoes, but when I have the mentioned fresh herbs on hand my wife always notices and asks what I did different.
Great Recipe... we loved them! I also added a sprinkle of parmasean cheese and bread crumb just before I placed them into the oven, which helped the edges have a little extra crunch! Will make again.
These were pretty good. Have had recipes I have liked better. Could really taste the spices and I used 5 large potatoes. Probably will try a different recipe next time.
It was super east to throw these together and they came out great. I like potatoes with the skins on, which is very lucky because I happen to be somewhat lazy... and with this recipe it works. I added extra crushed red peppers flakes because I love spice. If you don't like things with too much kick you can go lighter than the recipe calls for. So simple and tasty I will be making this recipe again.
I would have to disagree with many of the other reviewers who thought all the spices counter acted each other... sure you couldn't just taste one spice... but it was the combination of all of them that made these potatoes taste so good... i cubed mine fairly small baked for 30 minutes at 475 and then finished them off with the broiler for a couple minutes to get them really night and brown... overall very very good recipe... if there is a spice you don't like then take it out or experiment with your own but as is... is really good
These were very tasty and my husband loved them. However, I will probably use less or no crushed red pepper flakes next time, but this is just preference.
Amazes me that so many people loved this recipe. My favorite food is potatoes but I threw these away. The cooking instructions were correct - mine were done in 25 minutes. They were about 1 inch cubes. I would have given the recipe 2 stars for that if I were at least able to eat the result. For me, the spices were much too strong. I couldn't taste the potato - just an odd peppery mix that lingered.
I cooked way more potatoes than I thought we would eat. They were a huge hit and all got eaten! I used small red potatoes that I halved. I also used my Pampered Chef stoneware pan. They browned beautifully without having to be turned over. I will definitely be making this recipe again.
There were too many spices on the list, I chose to simplify and I used 2 Tbsp evoo, and 1 TBSP Emeril's original essence, and 1 1/2 TBSP grated parmesan cheese. Not sure what they would taste like w/ all the listed seasonings, but I found the way I made them to be fantastic, plus I didn't have to bother measuring all those spices.
These were very good. I cut the potatoes into 1 inch cubes and baked them at 400F rather than 475. They took 30 minutes. I found that the potatoes stuck to my pan so next time I will line my pan with parchment paper.
Theses are great! Mine stuck all over the pan though and took awhile longer then stated to cook.
Excellent and oh so easy! The dill is such a great compliment to the crushed red pepper.(doubled as our house loves heat!) The whole family approved.
Yum! Used other reviewers' suggestions to simplify (salt, pepper, rosemary & oil) and roasted my potatoes for 30 minutes at 425. Microwaved for 3 minutes before tossing them with oil/seasonings to get the cooking started. Love this method and will definitely make again!
Very delicious! I used new potatoes and quartered them and they actually cooked rather quickly........in about 30 minutes at 400 degrees. I had to turn down the oven to 350 at the end because my entree wasn't ready. Also, be sure to keep an eye on the potatoes and turn them often so they don't burn.
I made these tonight and OMG so fantastic! I took others suggestions and modified the recipe a little. I used 2 minced garlic cloves, 1 teaspoon each of salt, pepper, chili powder and a heaping 1/4 teaspoon of dill and 1/2c of olive oil. I also cubed the red potatoes very small and while in the oven I rotated them every 10 minutes. After 40 minutes I removed them from the oven and with a slotted spoon transfered the cooked potato mixture to a casserole and sprinkled Kosher salt over the top and mixed the potatoes a couple times. OMG, I have to say, this was so, so easy and so, so wonderful! We ate this up so fast, I was asked to make this a couple times a week for our sides from now on! thank you for posting this delish recipe!
Used a mix of red and white potatoes. No measuring really needed just start tossing in the ingrediants, came out amazing. Great switch from mashed or baked potatoes, flavorful, and a little crunchy. Big hit for family dinner.
I was actually a bit disappointed in the recipe. I used russet potatoes as it was the only kind I had. Then I used the recommended amount of oil plus another generous helping, added salt, black pepper, three cloves of garlic, and some dried basil. They had good flavor but I had a huge problem with them in the oven. Baked these at 350 degrees for 45 minutes or so like a reviewer suggested. These potatoes were stuck to the bottom of the pan after 10 minutes or so even with all the extra oil I added, so I would check up on them probably every five minutes and give them a good toss. Additionally, the garlic that I minced up got burnt in the process; they do give the potatoes a nice aroma though so next time I might leave them whole. Needs so tweeking but with modifications, this could be a really easy and delicious recipe.
Tasty. I didn't think it would turn out so well but I got some help from FindGreatRecipes.Net that made it 10 times better!
This recipe is easy and tastes great, but be careful not to overspice. If you use 1/4 tsp of everything it still tastes fabulous and if you omit any spices altogether it's fine also. This is one very easy way to cook potatoes that looks and tastes complicated!
we liked these (including pregnant lady and 15 month old). i used little reds cut into 8ths and didn't add enough olive oil so they stuck to the pan -- next time i'll use more spray. also i did mine at 450 or about 40 minutes, stirring twice. yum, thanks!
OMG these were super tasty! I've made these several times now and they were delicious every time. Off to make them again tonight!
These were great. I cooked them at 400 instead of 475, because I was making something else at the same time, and cooked them for almost an hour, but they turned out terrific. A good and easy and flavorful side dish.
I can't wait to try this. I just saw a recipe similar to this on Sandra Lee, but she used a combination of sweet potatoes, red potatoes, and Yukons, all cut in the same size, so that there would be good variety of color.
These were great and easy to make. I had all the ingredients, which is suprising. Next time I will leave out the red pepper flakes because they were too spicy for my kids. I chopped up some fresh carrots and added them too...delicious! They took longer than it said in the recipe (about and hour) and still didn't get crispy the way I like them, so I put them under the broiler for a few minutes.
Delish! I pretty much followed the recipe. I used fresh thyme instead of dried and cayenne pepper instead of crush red pepper. We try to eat healthy and I don't normally make potatoes as a side item, but there are fabulous!!
These potatoes are really good! I was just making for two so I used 1/2 tsp garlic salt, 1/4 tsp basil, 1/4 tsp parsley, 1/4 tsp red pepper, 1/2 tsp italian seasonings and 2 potatoes peeled and cubed. I cooked them at 425 for about 30 minutes and they were perfect
Nice change of pace from the mashed potatoes we always have! Was quicker to prepare than I thought. Didn't have marjoram but followed everything else (except for used garlic powder instead of minced), and threw in an onion. Used the ziploc bag trick and it works like a charm. Used 1/4 cup of oil instead of 1/8, per advice of other reviewers, potatoes didn't dry out at all, took full 30 minutes to bake. Used release foil and they didn't stick (however, since I used extra oil, I probably could have done one or the other). Very tasty result, the only thing is these are really spicy with the red pepper flakes, I think I'll only use 1/4 instead of 1/2 of a teaspoon next time. These look very attractive, I can see why another reviewer said they would be perfect for company! Thanks for the recipe!
FANTASTIC recipe...easy...and very yummy!! I turned the oven down to 375 and baked longer so that the potatoes cooked all the way thru and crisped up.
Simple, delicious and crisp! Used preheated, oiled, cast iron skillet and left out the Italian seasoning.
I agree with other reviews here- keep it simple. Salt, pepper, and some rosemary or basil. I use a bowl to toss it in because I try to avoid plastic! Turned out great. What a wonderful side dish. NOTE- this also works great with sweet potatoes!
This recipe is so good my husband ate every last spec of potato off the pan while "cleaning up."
I tried this recipe the other night and my wife loved them. I followed the direction pretty well to the letter except I added i/2 tsp onion salt and baked them in a convection oven @ 425 F. A definite saver.
I have friends begging me to make these anytime I have a dinner party. They are so tasty and easy to throw together. I always add a 1/4 cup of grated parmesean cheese. I have made them several times and the last time I used little purple potatoes...they looked beautiful and tasted great!
This is a great one! what I did differently was no marjor, dill weed, or salt. Instead i used Adobo(which has many spices in it) I also add baby carrots and they are AWESOME in this dish!!!!! If you havent tried it please do!!!!
Absolutely delicious!!! Made it over the thanksgiving holiday and they were a huge hit. I found that by adding 3 tablespoons of butter, it gave it more flavour. Also, the potatoes tended to stick to the pan, so make sure its greased well, or put extra oil on the potatoes. Thanks for the recipe!
An easily modifyable, easy-to-make recipe. Use your imagination and mix up the herbs and spices. You can't go wrong!
Turned out great! cut them into smaller than bite size and baked for 20 min. amazing!
I made these roasted potatoes last night. Verdict - good and I may make them again with a tweak or two. First of all I made them as written. There are a lot of seasonings, but they do seem to work well together. Next time I would cut back on the crushed red pepper, or omit entirely. With the amount stated in the recipe expect some heat. Also I would add on an additional 15 minutes to the cooking time, after 30 minutes they were not done to the desired crispiness that I was expecting. All in all a good recipe. Thanks.
This is always a hit at our house. I keep it simple like a lot of others suggested -- just salt, pepper, a little garlic powder, and a little cumin. I shake it up in a gallon sized ziplock or in a bowl with a lid. The oven temperature and bake time is perfect. It's such a versatile recipe, good with breakfast, lunch, or dinner.
Left the skin on, still yummy. Half of it was stuck on the tin-foil though, will spray veggie oil on first next time. Very easy and tasty side dish that goes with everything!
I didn't have marjoram so I replaced it with a Italian Seasoning I had. Other then that I followed the recipe exact. Loved how cripy the potatoes got. Excellent!
I used quartered red potaoes for this, and added 2 Tbsp. butter. (I think they brown/taste better with some butter). Baked at 350 for about 1 hour, and boy, did they ever smell delicious! Conflicting herbs, nothing... I would say these were some of the best tasting potatoes I ever ate. Even inspired my appetite to come back, albeit fleetingly. My husband absolutely raved over this recipe. Thank you, Janet.
These came out great. I didn't have any dill, so I added more basil. Also I halved the amount of olive oil to reduce the fat content. Delicious.
These potatoes were great and brought rave reviews from the guests I served them too. Next time I make them, I will first roll the potatoes in the olive oil and then sprinkle the spices on. These are quick to prepare and very tasty. They eliminate the need for making a high calorie gravy. This is a definite keeper.
for all the extra time this took, it wasn't worth it...and this is missing onion!
Awesome. followed the recipe as JMRYGH called for and it came out great. Make sure you grease the pan b/c it sticks.
I've been making these potatoes for years as an accompaniment for scrambled eggs. They're a perfect side dish to virtually any main course. My mother-in-law always requests these when she visits. Although any variety of potato will work, I generally use russetts, scrubbed well and diced into bite-sized pieces. I throw the diced potatoes in a big bowl, add desired amount of canola oil, stirring to coat evenly, and simply just season to taste with sea salt, pepper, garlic and onion powders, parsley, and a healthy dose of Montreal low-sodium chicken seasoning (sounds odd, but I truly love the flavor it imparts!). Bake on a parchment-lined baking sheet at 400 degrees for 20-22 minutes, and you'll have yourself some tasty taters!
I use this recipe as a base for roasted vegetables. I add mushrooms, onions, red or green pepper, baby carrots, zuchinni and roast away. I've gotten to the point where the potatoes are incidental to the recipe - I only put in 1 or 2. I also line my pan with the "release" foil, for practically no clean up.
Delicious, but I do agree with the reviews that said 475 is way too high. I used small red potatoes, quartered, and set the oven to 425. I thought they would take about 35 minutes, but they were thoroughly cooked before 25 minutes were up. I shut the oven off and just let them sit in there until the rest of dinner was ready. I used granulated garlic, dill, oregano, basil, parsley, salt & pepper, and thought the taste was wonderful. I may try 400 degrees next time.
This was just a great staple recipe to follow for delicious roasted potatoes... and I can never get enough roasted potatoes! A definite keeper!
I make these all the time and vary the type and cut of the potatoes - white, red, yukon gold - quarters - large cubes, etc. and the main ingredient after the olive oil is a tablespoon of dried onion soup mix - I then add basil, oregano, garlic (powder) and when they are ready to go in the oven I use salt and pepper to taste. I also prefer to cook for 1 hour on 350 - less heat in the kitchen and they come out just great - always make twice as much - cuts down on a side for tomorrow.
Excellent!!!!This was my first attempt at roasting veggies and they turn out wonderful. Served it to friends as a side to Roasted Chicken. Easy and very tasty. You can add other veggies in addition to the potatoes for variation.
I've tried so many roasted potato dishes but the search ends here. This is the one!
My husband and I loved these potatoes! This is the best recipe. After reading the reviews, I made 2 changes. 1) I used 1/4 cup olive oil. 2) I put the potatoes along with the oil and seasonings into a ziploc bag and shook until all the potatoes were evenly coated. I also left out the marjoram because I didn't have any. My husband said this was one of the best recipes I have gotten from this site.
These were great!
These are delish! I threw in some baby carrots, peeled and halved a few shallots, and tossed in half a head of garlic (cloves peeled). The shallots and the whole garlic cloves taste so sweet and mellow when roasted. This is a fabulous dish and lots of room to modify the spices to your own liking. The spice was nice. But really, try eating whole roasted garlic cloves and you add a whole new dimension to flavorful roasted veggies.
I found this recipe after potatoes were already chopped. So I basically pan fried them with this seasonings. It was very good.