Perfectly Roasted Potatoes
I love potatoes! In all kinds of forms, except mushed. Mushy consistency is really not my thing, roasted potatoes however are my absolute favorite. In my opinion, roasting vegetables in the oven is the most delicious way of preparing them. Potatoes are no exception.
I perfected roasting potatoes while I did a round of Whole30 in January, as potatoes are one of the very few things you actually are allowed to eat, haha! So anyway, there’s no crazy ingredients that makes them extra crispy and THIS good, but a few hacks!
You know those tiny potatoes you can get in spring? Those are perfect for this recipe. They’re a little sweeter than older ones and the peel is thin and therefore you don’t need to peel them. Just wash and cut them into wedges. I usually quarter them, when your taters are a bit bigger, I cut them into more than just four pieces. The most important thing here is that they’re equally sized. You don’t want a few wedges burned and others raw.
High Oven Temperature
This one’s crucial! My oven does not have a broil function, which really annoyed me because SO many recipes for roasted anything use this function. Mine basically only can do top and bottom heat, so this is what I’m using. If you don’t know what I’m talking about, you’re probably not German and have a broil function in your oven anyway, ha!
My hack for these potatoes is to open up the oven to let out the steam. You don’t want soggy potatoes, but crispy ones. Potatoes are pretty moist (ugh that word) when you first cut them up, so you want to pad them dry with a paper towel. Afterwards you can start seasoning them. When they’re in the oven, open it for the first time after like 10 minutes, and another two times after that. They should be done after 25 minutes.
- Small potatoes
- paprika powder
- garlic powder
- fresh or dried thyme
- fresh or dried rosemary
- fresh or dried oregano
- sea salt
- olive oil
- paper towel, baking sheet, parchment paper or aluminium foil
- Wash potatoes and cut into wedges.
- Pat them dry with the paper towel, until there's no more starch exiting.
- Transfer onto a baking sheet that is covered with parchment paper.
- Pour a bit of olive oil over the wedges and season well.
- Bake at 220°C/425°F for 20-25 minutes or until brown and crispy. Open oven door at least 3 times during that time!