Roasted Potatoes Recipe

Ingredients

• 4–6potatoes, preferably Yukon Gold or similar
• 1/4neutral oil, such as grapeseed or safflower oil
• 1 bunchgreen onions, sliced
• to tasteflaky sea salt

Instructions

1. 1

   Parboil the potatoes

   Heat the oven to 220°C (425°F). Peel the potatoes and cut them into even 5 cm (2-inch) pieces. Rinse them, put them in a large pot and cover with cold water. Salt the water and bring it to a boil, then reduce the heat to a gentle boil and cook for 7–8 minutes, until partly cooked. Drain in a colander and shake to roughen the edges; the potatoes should look fluffy.

2. 2

   Coat with oil

   Transfer the potatoes to a deep baking sheet or oven-safe roasting dish. Use tongs to coat each piece with oil.

3. 3

   Roast until crisp

   Roast for 30–35 minutes, turning the potatoes once or twice during the final 15 minutes, until golden brown and crispy.

4. 4

   Add the onions

   Take the pan out of the oven and add the green onions. Toss briefly so the heat from the pan softens them slightly. Transfer everything to a serving dish and sprinkle with flaky sea salt. Serve hot.

What are roasted potatoes?

Roasted potatoes are a familiar American-style side: potato pieces cooked in a hot oven until browned outside and tender within. This version starts with a brief boil, then roughens the potato surfaces before roasting.

That extra preparation helps create craggy edges that crisp in the oil. Green onions and flaky salt finish the dish just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 168 calories, 2g protein, 21g carbs, 9g fat.

The potatoes provide most of the carbohydrates, while the oil contributes most of the fat. There is a small amount of protein, mainly from the potatoes. Balance the plate with a protein-rich main and a serving of vegetables.

Choosing the potatoes

Yukon Gold: These are the preferred choice in the recipe and give the pieces a soft, creamy interior. Similar potatoes can also be used.

Even pieces: Cut the potatoes to roughly 5 cm so they cook at a similar rate. Rinsing removes loose surface starch before parboiling.

Why parboiling matters

Gentle boil: Cook the potatoes for 7–8 minutes after the water comes to a boil, just until they are partly cooked. They should still hold their shape when drained.

Rough edges: Shake the drained potatoes in the colander until their surfaces look fluffy. Those uneven edges are what make the finished exterior crisp.

Getting an even, crisp roast

Oil coating: Turn each piece with tongs so the oil reaches all sides. This helps the potatoes brown in the oven.

Room to roast: Arrange the potatoes so they can roast rather than sit crowded together. Turn them once or twice during the final 15 minutes, as directed, to brown multiple sides.

How to tell they are done

Colour and texture: Look for golden-brown surfaces and crisp edges after 30–35 minutes in the 220°C oven. The insides should be soft, not firm or chalky.

Finish: Add the green onions after roasting and toss only briefly. The residual heat wilts them without cooking them down completely.

Serving the potatoes

Serve these potatoes hot, soon after adding the flaky salt, while their edges are at their crispest. They pair well with a main dish and a green vegetable or salad.

Add the salt at the end so it remains noticeable on the crisp surfaces. Taste before serving, especially if you salted the cooking water generously.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces so they parboil evenly.
• Keep the water at a gentle boil once it reaches a boil to help the pieces retain their shape.
• Shake the drained potatoes until their edges look fluffy and rough.
• Use tongs to coat the potatoes on all sides with oil.
• Turn the potatoes during the final 15 minutes to brown more than one side.
• Add the green onions only after roasting so they soften in the pan's residual heat.

Variations

• Fresh herbs: Toss with chopped parsley after roasting for a fresh finish.
• Garlic: Add minced garlic near the end of roasting so it does not burn.
• Black pepper: Season with freshly ground pepper alongside the flaky salt.
• Smoky seasoning: Dust with smoked paprika before roasting for a smoky note.
• Lemon: Finish with a little lemon zest for a bright contrast.

Common mistakes to avoid

• Uneven pieces: They cook at different rates; cut the potatoes to a consistent size.
• Overboiling: The pieces can break apart; stop after 7–8 minutes at a gentle boil.
• Skipping the roughening: Smooth surfaces crisp less; shake the drained potatoes in the colander.
• Missed oil coverage: Dry patches may brown unevenly; coat each potato piece with tongs.
• Crowded pan: The potatoes may not brown well; arrange them with space to roast.
• Adding onions too early: They can overcook; toss them with the potatoes after the pan leaves the oven.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in an oven or air fryer until hot to bring back some crispness; the microwave will soften the edges.

Frequently asked questions