Oven Roasted Potatoes

Ingredients

• 1.36 kg (3 lb)Yukon Gold potatoes, cut into cubes or quarters
• 45 ml (3 tablespoons)olive oil
• 2–3 clovesgarlic, minced
• 5 ml (1 teaspoon)salt
• 2.5 ml (½ teaspoon)black pepper
• To taste (optional)fresh parsley, chopped

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

2. 2

   Season the potatoes

   Put the potatoes in a large bowl. Add the olive oil, minced garlic, salt and black pepper, then toss until the pieces are evenly coated.

3. 3

   Roast until crisp

   Arrange the potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 35–40 minutes, turning them twice, until golden brown and crispy.

4. 4

   Finish and serve

   Take the potatoes out of the oven and toss them with the chopped parsley. Taste and adjust the seasoning if needed before serving.

What are oven-roasted potatoes?

Oven-roasted potatoes are a familiar American-style side: potato pieces are coated in oil and seasoning, then baked until browned outside and tender inside. This version keeps the seasoning simple, letting the potatoes, garlic and parsley do the work.

Yukon Gold potatoes are a good fit for the contrast of a soft centre and crisp edges. Cutting them into cubes or quarters gives plenty of exposed surface to brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 239 calories, 5g protein, 40g carbs, 7g fat.

The potatoes provide most of the carbohydrates, while olive oil supplies most of the fat. There is a modest amount of protein from the potatoes; serve them with a protein-rich main and vegetables to make a more balanced plate.

Choosing and cutting the potatoes

Yukon Golds: their creamy texture suits roasting and helps keep the centres soft as the outside browns.

Even pieces: cut the potatoes into pieces of similar size so they cook at roughly the same rate. Smaller cubes will have more browned edges; larger quarters will take longer to become tender.

Coating them evenly

Olive oil: toss the potatoes in a large bowl so the oil reaches all sides. An even coating helps them brown across the tray.

Garlic and seasoning: add the minced garlic, salt and pepper before roasting, as in the method. Toss thoroughly so the seasoning is distributed rather than concentrated on a few pieces.

Getting crisp edges

Single layer: spread the potatoes out with room around the pieces. If they are crowded, they can release moisture against one another instead of browning well.

Turn twice: turning during the 35–40-minute roast exposes different sides to the hot tray. Look for golden-brown, crisp surfaces and tender centres as the doneness cues.

Timing and doneness

The stated roasting time is 35–40 minutes at 200°C (400°F), after the oven has preheated. The exact time can vary with the size of the pieces, so check that they are browned and soft in the middle.

Use the two turns during roasting to check their progress and redistribute pieces if some areas of the tray brown faster.

Serving ideas

These potatoes work alongside a wide range of mains, from roast dishes to simple grilled or pan-cooked meals. Their mild garlic seasoning makes them easy to pair with other flavours.

Parsley: toss it through just after roasting for a fresh finish. Taste the potatoes at this point and adjust the seasoning if needed.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces for more even roasting.
• Use a large bowl to make it easier to coat every piece with oil and seasoning.
• Spread the potatoes in a single layer rather than piling them up.
• Turn the potatoes twice during roasting to brown different sides.
• Add the parsley after roasting so it stays fresh-tasting.
• Taste before serving and adjust the seasoning if necessary.

Variations

• Add herbs: toss the finished potatoes with another chopped fresh herb alongside the parsley.
• Add paprika: season the potatoes with a little paprika for a warmer flavour.
• Try rosemary: add chopped rosemary with the garlic before roasting.
• Use mixed pepper: replace some of the black pepper with freshly cracked mixed peppercorns.
• Make them lemony: finish with a little lemon zest along with the parsley.

Common mistakes to avoid

• Uneven pieces: differently sized cuts cook at different speeds; aim for pieces of similar size.
• Crowded tray: potatoes can steam rather than crisp; spread them in a single layer.
• Uneven coating: dry or unseasoned patches can remain; toss thoroughly in the bowl before arranging on the tray.
• Skipping the turns: one side may brown more than the others; turn the potatoes twice while roasting.
• Serving without checking: seasoning can vary by taste; taste and adjust before serving.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a baking sheet in a hot oven until warmed through and crisp again; the microwave will soften the edges.

Frequently asked questions