Easy Oven Roasted Potatoes Recipe

I’m sure you’ve had oven roasted potatoes before, but have you tried roasted potatoes seasoned with our top-selling seasoning GYPSY? Today, I will show an easy way of making the most delicious, soft in the inside, crispy golden brown on the outside oven-roasted potatoes, and for flavor, we’ll let Stella’s Gypsy seasoning do all the work, easy!

Ingredients for this recipe ( oven roasted potatoes )

• 2 lbs (approximately 1 kg) of premium Yukon Gold or Russet potatoes
• 4 tablespoons of olive oil
• Stella On Fire Co. Gypsy
• Sea Salt
• Optional: Fresh chopped parsley and/or cilantro for garnishing

Oven Roasted Potatoes: Instructions

Preheat the oven

Preheating the oven to 425°F (220°C) is a crucial step for achieving crispiness and color. Oven-roasted potatoes need high heat as the goal is to brown and crisp them fast.

Prepare the potatoes

Wash and peel the potatoes. You can leave their skin on, but keep in mind that the skin can crisp faster, burn, and char, changing the texture and flavor a bit.

Cut the potatoes into bite-sized slices (1-inch cubes). Remember that smaller slices will crisp and brown faster, while larger pieces will have a softer texture inside. You should try to cut all the pieces to about the same size to ensure an even cook.

While some people cook and crisp the potatoes in the oven, I put my own twist on roasted potatoes. I like to boil the potatoes first before crisping them in the oven. I want the potatoes to be as soft as possible on the inside but very crispy on the outside. Boiling the potatoes will do just that.

My potato-boiling hack:

Many people peel the potatoes first and then boil them whole; others peel the potatoes, slice them, and then boil them. Then there are those who do neither but accomplish about the same with a little less work.

Here is my way, but you do you, my friend; it is a free country.

Clean the potatoes and carefully make a small cut around the potatoes. You can place the potatoes horizontally or flat on a cutting board, place the knife on top of the potato, and turn the potato. The result should be a full cut around the potato. This is a shallow cut; the goal is to just cut the skin, not the potato, in half.

After cutting a thin line around the potato, boil them until the skin along that line separates and the potatoes are soft on the inside.

Boiling the potatoes:

You can boil the potatoes while using my hack, or you can peel them, slice them, and then boil them.

Add salt and gypsy seasoning to the water to taste. I like to add a liberal amount of salt and Gypsy seasoning to the water because I want the potatoes to have tons of flavor without having to season too much during the “roasting” and changing their texture.

When the potatoes are done, carefully remove them from the water and place them on a cutting board. Using cooking gloves, peel back the potatoes’ skin and slice them to your liking, but I recommend 1-inch cubes.

Seasoning before placing the potatoes in the oven:

The key here is to apply a heavy coat of oil to the potatoes. You can use a mixing bowl and toss the potatoes while sprinkling a little bit of Gypsy seasoning for extra flavor, or you can use a small basting brush to coat the potatoes.

Place the potatoes on a baking sheet, making sure there is enough space between the potatoes.

Roasting the potatoes in the oven

Place the potatoes in the oven for about 20 to 30 minutes at 425 degrees, and flip them during the cook to ensure they brown evenly.

Let’s Crisp the Potatoes

As the golden symphony begins to play, watch the potatoes for that perfect crispiness. Set your oven to broil at about 500 degrees for 5 to 10 minutes. Keep a close eye on the potatoes. You will need to turn the potatoes as they are begging to crip. If necessary, run the broil function longer to ensure an even crisp.

Serve and garnish

As the curtains draw on this culinary masterpiece, grace the potatoes with a final touch of fresh parsley or cilantro, elevating the dish to a visual and aromatic masterpiece.

Oven Roasted Potatoes

Easy to make, soft in the inside, crispy brown on the outside oven roasted potatoes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Course Side Dish

Cuisine American

Servings 4 people

Equipment

• Kitchen Oven
• Sauce pot for boiling water / potatoes

Ingredients

  

• 2 lbs approximately 1 kg of premium Yukon Gold or Russet potatoes
• 4 tablespoons of olive oil
• Stella On Fire Co. Gypsy
• Sea Salt
• Optional: Fresh chopped parsley and/or cilantro for garnishing

Instructions

 

• Preheating the oven to 425°F (220°C) is a crucial step for achieving crispiness and color. Oven roasted potatoes need high heat as the goal is to brown and crisp them fast.
• My potato boiling hack:
• Clean the potatoes and carefully make a small cut around the potatoes. You can place the potatoes horizontally or flat on a cutting board, place the knife on top of the potato, and turn the potato. The result should be a full cut around the potato. This is a shallow cut, the goal is to just cut the skin, not the potato in half.
• After cutting a thin line around the potato, boil them until the skin along that line separates, and the potatoes are soft on the inside.
• Boiling the potatoes:
• Add salt and Gypsy seasoning to the water to taste. I like to add a liberal amount of salt and Gypsy seasoning to the water because I want the potatoes to have tons of flavor without having to season too much during the “roasting” and changing their texture.
• When done, remove from water, and cut the potatoes into bite-sized slices (1-inch cubes ).
• Seasoning before placing the potatoes in the oven:
• You can use a mixing bowl and toss the potatoes while sprinkling a little bit of Gypsy seasoning for extra flavor or use a small basting brush to coat the potatoes.
• Place the potatoes on a baking sheet making sure there is enough space between the potatoes.
• Roasting the Potatoes in the Oven
• Let’s Crisp the Potatoes:
• Place the potatoes in the oven for about 20 minutes, and flip them during the cook to ensure they brown evenly.
• As the golden symphony begins to play, watch the potatoes for that perfect crispiness. Set your oven to broil to about 500 degrees for 5 to 10 minutes. Keep a close eye on the potatoes. You will need to turn the potatoes as the begging to crip. If necessary, run the broil function longer to ensure an even crisp.
• Serve and Garnish
• As the curtains draw on this culinary masterpiece, grace the potatoes with a final touch of fresh parsley or cilantro, elevating the dish to a visual and aromatic masterpiece.

Keyword oven roasted potatoes

You did it!

You did it. These roasted potatoes are super easy to make and a delicious side for steak and many other dishes. Give it a try.

Enjoy