Lightly Spiced Roasted Potatoes are a fantastic side dish to enjoy all year along. Great along winter roasts as well as summer barbecues.
Potatoes are one of the most versatile vegetables we have at our fingertips. Here on the blog, I have so many potato recipes including a roundup of my 15 Best Potato Recipes that you must check out. Apart from the versatility, potatoes are economical and available to pretty much everybody and you can buy them everywhere.
What Are These Potatoes Like
- Difficulty – The recipe is pretty basic and easy. Just make sure to follow all the steps and don’t miss anything out!
- Taste – These potatoes have a light spice coating that isn’t overpowering at all. The exterior of the potatoes are super crisp, while the inside of the potatoes are super fluffy and light.
- Serving – This recipe easy serves four adult servings. However, I feel you could easily stretch it to six servings if you have more side dishes or a bigger main course.
ingredients
- Potatoes – I used a roasting potato for this recipe.
- Spice blend – This spice blend is made from sweet paprika, garlic powder, onion powder, oregano, salt and black pepper.
- Oil – I used vegetable oil to cook the potatoes in the oven.
REMEMBER, The full recipe and ingredient list is found at the end of the post in the recipe card.
Instructions
- Preheat oven – Preheat oven to 375 degrees f/190 degrees c.
- Make spice mixture – In a small bowl combine the paprika, garlic powder, onion powder, oregano, salt and black pepper.
- Cut potatoes – Wash and cut the potatoes into 2 inch pieces. Drain off all water and pat dry with paper towels.
- Parboil potatoes – Parboil the potatoes for around 12 minutes until they are just starting to go soft. While the potatoes are parboiling, pour the vegetable oil over the baking sheet and place it in the oven to get hot.
- Season potatoes – Drain the potatoes and evenly sprinkle over the spice mixture.
- Place potatoes on hot baking tray – Carefully remove the hot baking tray from the oven and tip the seasoned potatoes onto the baking tray. Immediately place back in the oven.
- Roast potatoes – Roast the potatoes for around 40 minutes until they are crisp on the outside and fluffy and cooked through. Remove from oven half way through roasting and shake the pan.
- Serve – Serve hot from the oven and garnish with your favourite herbs if desired.
Recipe Tips
- Type of potato – Choosing the type of potato matters for getting crisp potatoes. Choose a roasting potato like the Russet, Maris Piper or King Edward potatoes.
- Cut the potatoes into the same size – It’s important to cut the potatoes as close to the same size as you can. This will ensure even roasting.
- Parboil the potatoes until they are just starting to go go soft – You should be able to slightly pierce them with a fork. You don’t want them soft all the way, just starting to cook.
- The key to getting the potatoes crisp, is roasting them on a hot baking tray. So spread the vegetable oil on the baking tray(s) and preheat in the oven for about 10 minutes.
Substitutions
- Potatoes – As explained previously, I used large roasting potatoes. You can choose to use any kind of roasting potato for this recipe.
- Vegetable oil – vegetable oil will give the best crispy exterior. You can use sunflower oil or canola oil,
- Garnish – You do not need to garnish these potatoes, it’s completely optional. I used fresh chopped parsley. However, fresh chives would be nice as well.
Serving
Serve these delicious Spiced Roasted Potatoes with the Crispy Fried Chicken Cutlets, the Stove Top Tex Mex Chicken Tenders, Parmesan and Tomato Skillet Chicken or even the Chicken Cutlet Sandwiches with Italian Green Peppers. The truth is, these potatoes are so versatile and can be served with pretty much anything!
Frequently Asked Questions
Yes, this step is essential to getting perfect roast potatoes. It softens the exterior of the potato enabling the oil to completely coat the outside and get into a few small cracks of the potato. This ensures crispy potatoes every time.
There are many reasons your potatoes may not be crispy. If you used a potato with a higher starch content, like new potatoes they may not crisp up. Also, the oven may not be hot enough or they were not cooked long enough.
Roasted potatoes are best served as soon as they are cooked. However, you can reheat them on a large baking tray at 350 degrees f/180 degrees c for about 10 minutes.
Parboiling simply means to partially cook the food in boiling water as the first step in the cooking process.
Perfect Roast Potatoes
Crispy Oven Roasted Parmesan Baby Potatoes
Crispy Garlic Potatoes with a Creamy Chive Dip
Spiced Roasted Potatoes
Ingredients
- 2 lb potatoes washed and cut into 2 inch pieces (approximately)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
Instructions
- Preheat oven to 375 degrees f/190 degrees c.
- In a small bowl combine the paprika, garlic powder, onion powder, oregano, salt and black pepper.
- Wash and cut the potatoes into 2 inch pieces. Drain off all water and pat dry with paper towels.
- Parboil the potatoes for around 12 minutes until they are just starting to go soft. While the potatoes are parboiling, pour the vegetable oil over the baking sheet and place it in the oven to get hot.
- Drain the potatoes and evenly sprinkle over the spice mixture.
- Carefully remove the hot baking tray from the oven and tip the seasoned potatoes onto the baking tray. Immediately place back in the oven.
- Roast the potatoes for around 40 minutes until they are crisp on the outside and fluffy and cooked through. Remove from oven half way through roasting and shake the pan.
- Serve hot from the oven and garnish with your favourite herbs if desired.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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