Oven Roasted Potatoes

Ingredients

• 680 gwaxy potatoes
• 6 wholegarlic cloves, peeled (optional)
• 30 mlextra-virgin olive oil
• ¾ teaspoon, dividedkosher salt
• ¼ teaspoonground black pepper
• ½ teaspoon dried, or 1 tablespoon very finely chopped fresh (optional)rosemary

Instructions

1. 1

   Preheat the oven

   Position a rack in the centre of the oven and heat to 200°C (400°F). Line a large, rimmed baking tray with parchment paper or a silicone baking mat for easier clean-up.

2. 2

   Arrange the potatoes

   Put the potatoes and peeled garlic cloves in the centre of the prepared tray.

3. 3

   Mix the seasoning

   In a small bowl or large measuring jug, whisk the olive oil with ½ teaspoon of the salt, the black pepper and the rosemary. Pour the mixture over the potatoes and garlic.

4. 4

   Coat and spread

   Toss the potatoes and garlic until evenly coated. Spread them out in one layer, with the cut sides of the potatoes against the tray.

5. 5

   Roast until crisp

   Roast for 45 to 55 minutes, tossing once and turning the tray 180° halfway through. Cook until the potatoes are dark golden and crisp; the timing depends on how crowded the tray is and the type of potatoes. Take the tray out of the oven, sprinkle over the remaining ¼ teaspoon of kosher salt, leave to cool for a few minutes, then serve hot.

What are oven roasted potatoes?

Oven roasted potatoes are chunks or wedges cooked on a tray until tender inside and browned outside. Roasting potatoes is a familiar way to make a side dish in many cuisines; this American-style version keeps the flavour simple with olive oil, garlic and rosemary.

Waxy potatoes hold their shape as they roast, while placing their cut sides against the hot tray encourages browning. The method is easy to pair with different main dishes and seasonings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 4g protein, 31g carbs, 7g fat.

The potatoes provide most of the carbohydrates, while olive oil supplies most of the fat; the recipe provides a modest amount of protein. Serve a portion with a protein-rich main and vegetables or salad to round out the plate.

Choosing the potatoes

Waxy potatoes: these are the variety specified for the recipe and tend to keep a neat shape rather than breaking apart. Cut them into pieces of similar size so they cook at a similar pace.

Cut sides: arrange the flat surfaces against the tray before roasting. This gives them direct contact with the hot surface and helps develop a crisp, browned face.

Seasoning and garlic

Olive oil: whisk it with the salt, pepper and rosemary before coating the potatoes. An even coating helps distribute the seasoning across the tray.

Garlic: whole peeled cloves roast alongside the potatoes and become milder in flavour. They are optional, as is the rosemary; dried rosemary or finely chopped fresh rosemary can be used.

Getting crisp edges

Room to roast: spread the potatoes in one layer rather than piling them up. A crowded tray can slow browning, so the recipe notes that the cooking time varies with how much space the potatoes have.

Midway turn: toss the potatoes once and rotate the tray 180° halfway through the roasting time. This helps expose them to heat more evenly.

Doneness and timing

Colour: look for dark golden surfaces and crisp edges, using the stated 45 to 55 minutes as a guide rather than a guarantee. Potato type and tray crowding affect how quickly they finish.

Final salt: add the remaining ¼ teaspoon after roasting, then leave the potatoes to cool for a few minutes. Serve them hot while the edges are at their crispest.

What to serve with them

These potatoes make a versatile side for roast meat, fish or a vegetable main. Their garlic and rosemary seasoning works well with simple dishes that do not need another strongly flavoured accompaniment.

For a balanced plate, pair a portion with a protein-rich main and a serving of vegetables or salad. The potatoes can also be set out as part of a larger shared meal.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces for more even roasting.
• Use a large rimmed tray so the potatoes can sit in a single layer.
• Place the cut faces against the tray before the potatoes go into the oven.
• Rotate the tray and toss the potatoes once halfway through cooking.
• Keep an eye on browning near the end, as the timing varies with the potato type and tray crowding.
• Add the reserved salt after roasting, as directed.

Variations

• Use fresh rosemary: finely chop 1 tablespoon and use it instead of the dried rosemary.
• Leave out the garlic: omit the optional cloves for a simpler seasoning.
• Change the herbs: replace rosemary with another dried herb that suits the meal.
• Add extra black pepper: increase the pepper slightly for a more peppery finish.
• Serve with a dip: offer a favourite dip alongside the hot potatoes.

Common mistakes to avoid

• Crowding the tray: the potatoes may brown more slowly; spread them in one layer and allow more roasting time if needed.
• Uneven pieces: different sizes can finish at different times; cut the potatoes to a similar size.
• Skipping the midway turn: the tray may cook unevenly; toss once and rotate it 180° halfway through.
• Forgetting the cut sides: less potato surface contacts the tray; arrange the cut faces down before roasting.
• Adding all the salt at once: the recipe reserves some for the finish; sprinkle the final ¼ teaspoon over the potatoes after roasting.

How to store

Refrigerate cooled leftovers in an airtight container and use within 3 to 4 days. Reheat on a tray in a hot oven until warmed through; this helps restore some crispness better than microwaving.

Frequently asked questions