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The Best Oven Roasted Potatoes

Let's learn how to make the best roasted potatoes in the oven! They're super crispy on the outside and perfectly fluffy on the inside - everything you want in a delicious potato. The garlic parmesan and herb flavor is addicting, making it the best side dish with any meal of the day
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
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Ingredients

  • 3 large Russet potatoes about 2.5 pounds, peeled
  • 1/2 teaspoon baking soda
  • 1/2 tablespoon salt or more for boiling
  • 1/4 cup ghee
  • 3 tablespoons extra light olive oil
  • 1 teaspoon Italian seasoning
  • 2 teaspoons fresh garlic minced
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup parmesan freshly grated
  • 1 tablespoon parsley finely chopped

EQUIPMENT

  • large baking tray

Instructions 

  1. Cut the peeled potatoes into 4 rounds and then cut each round in half for 8 pieces total from each potato. If your potatoes are not large enough, cut into less pieces.
  2. Bring a pot of water that will be 2 inches above the potatoes to a boil. Once boiling, add the baking soda, salt, and the chopped potatoes. Bring the water to a boil again and cook the potatoes for 8 minutes, just until tender when poked with a fork. You don't want them too soft.
  3. Turn off the heat and drain all the water. Then gently transfer the potatoes back to the pot. The residual heat will dry off any excess water on the surface of the potatoes which will help them get extra crispy.
  4. Preheat oven to 450°F. If you have a convection oven, preheat to 400°F or 425°F since it cooks faster.
  5. Chop the potatoes into smaller pieces or if you want them big, leave as is. Cut them as small or as big as you'd like and then transfer them to a large bowl.
  6. In a small bowl, add ghee, light olive oil, garlic, Italian seasoning, salt, and black pepper. Mix and pour over the potatoes. Toss to coat evenly.
  7. Transfer the potatoes to a baking tray, making sure they are spaced apart and not crowded. If your pan has a tendency to stick, you can brush or spray some ghee or light olive oil on your pan but these potatoes don't stick a lot since they're coated.
  8. Pop in the oven and first bake for 25 minutes. After 25 minutes, quickly take them out and shake/flip them so they all roast evenly. Pop in the oven and roast for another 10 minutes. Take it out and shake them around again. Bake for another 10 minutes and take them out for a total of 45 minutes in the oven.
  9. Allow to cool for 5 minutes and then garnish with parmesan and parsley. Enjoy warm!

Notes

  • Russet potatoes work best for this recipe but you can also use Yukon Gold or red potatoes. Just cut into appropriate sizes depending which potatoes you use and weigh it out to match the measurements in this recipe since Russet potatoes are a lot larger than others.
  • For the marinade, feel free to tweak it to your taste. You don’t need to use Italian seasoning. Instead, you can add oregano, rosemary, or keep it basic with just salt and black pepper. You can also add paprika which will give it a more strong red color.
  • Make sure to use extra light olive oil – NOT extra virgin olive oil! The smoke point of extra virgin is too low and it will burn in the oven. Butter is similar so we want to avoid it and use ghee instead.
  • For more fluffy potatoes, cut them into bigger pieces. For more crispy potatoes, cut them smaller so there’s more surface area to roast. It just depends on your taste.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!