You can't go wrong with these quick roasted potatoes -Ready in just 20 minutes with simple cupboard ingredients, they're the perfect side dish for any meal!
Crispy on the outside, and delightfully fluffy on the inside, these quick roast potatoes make a tasty and versatile side dish that goes well with just about anything.
Made with just 6 simple ingredients (including salt & pepper!), these quick roasted potatoes are ready in just 20 minutes from start to finish, and completely gluten-free, dairy-free and vegan.
Super easy to prepare and cook with minimal tools. All you need is a pot, a large baking tray or dish, and a super hot oven. That's it!
Serve them with grilled fish, meat, chicken, or anything else you like. They're awesomely quick to prepare on busy weeknights, or you can batch cook and enjoy them all week long.
6 Basic Ingredients
This is the most basic recipe for roasted potatoes. Once you’ve mastered the basics, start playing around with your favourite seasoning combos!
Seasoning: The flavours of garlic and rosemary combine to add extra zing to tender potatoes. You can add thyme sprigs or freshly-dried oregano too.
Potatoes: You could virtually use any potato for this recipe, but you might need to adjust baking timing. Red or baby potatoes, Russet or Yukon gold are some favourite options (more on that below).
Extra-virgin Olive Oil: High quality extra-virgin olive oil is your best friend here. It's perfect for roasting and infusing the potatoes with great flavour.
Salt & Pepper: Sea salt it's a must. If you're feeling fancy, add a pinch of sea salt flakes or Maldon salt right before serving. Freshly-grated black pepper is optional but it will bring even more flavour to the dish.
Best Potatoes For Roasting
What are the best potatoes for roasting? The short answer is, most potatoes are fine for roasting. But for best results, use the best potatoes, which include:
Russet potatoes: they are very starchy, and usually best for frying, however they work just fine in this recipe, and they still turn nice and crispy outside but soft and fluffy on the inside.
Baby potatoes: I love roasted new potatoes, because they're super quick to prepare since you can leave the skin on and there's no chopping involved.
They're less starchy than Yukon or Russet potatoes, but my simple double-cooking technique (more on this below) will still give you deliciously crisp and creamy potatoes.
Yukon gold: The most common potato on the market, it's also the best option!
Somewhere in the middle between starchy and waxy potatoes, Yukon gold potatoes come with consistent size and shape, which means you can easily cut them and cook them evenly.
They get crispy outside but keep a creamy, fluffy center, making them the best potatoes for roasting.
How to Make Roast Potatoes
The secret for quick oven roasted potatoes lies in a simple double cooking technique.
Parboiling the potatoes for a few minutes, and finishing them off in the oven, is truly the best way to cook roasted potatoes in a very short time, and it's totally easy and fuss-free.
Partially cook the potatoes in boiling water, then season with sea salt, extra-virgin olive oil, and seasoning. Arrange them on a large hot baking tray to roast in the oven for about 10 minutes.
That's just about it!
These super-simple steps deliver crispy and fluffy potatoes in a fraction of the time:
Dice: Cut each potato into chunks (small potatoes in half, medium potatoes into 4 chunks and very large ones into 6). Skip this step if you're using baby potatoes.
Parboil: Pop the potatoes into boiling water and cook for 5-7 minutes, until they're just tender.
Note: Parboiling potatoes is optional, if you want to skip this step, just roast the potatoes for 35 – 40 minutes.
Heat: Heat oven to 200°C, 180°C fan, gas 7, and place a baking tray or a baking dish inside to heat up for a couple of minutes.
Season: Transfer the potatoes into the hot baking dish. Season with extra-virgin olive oil, garlic, rosemary, sea salt and black pepper, and spread out the potatoes in a nice even layer.
Bake until crispy: Transfer the potatoes into the oven and bake for 10-15 minutes, until crispy and golden. Remove the pan and flip the potatoes halfway through cooking time.
Let cool: Remove the baking tray from the oven, sprinkle the potatoes extra sea salt and pepper if you like, and let rest for 5 more minutes before serving.
What to serve roasted potatoes with
These crispy potatoes make such a versatile side dish that goes with pretty much anything.
Try them with Beer Chicken Skewers for a summery meal, or with hearty meatballs for a cozy dinner.
Serve them with this 15-minute Chicken Piccata or with Italian Prosciutto-wrapped Cod Fillets for a super quick meal the whole family will love.
More Potato Recipes
Quick Roasted Potatoes - Ready in 20 Minutes!
- 450 g baby potatoes, (or medium Yukon Golds, quartered)
- 5 tablespoon extra-virgin olive oil
- 2 garlic cloves, grated
- 4 rosemary sprigs, leaves only, finely minced
- sea salt and freshly-cracked black pepper, to taste
- Bring a medium-sized pot of lightly salted water to a boil.
- Cut each potato into chunks (small potatoes in half, medium potatoes into 4 chunks and very large ones into 6). Skip this step if you're using baby potatoes.
- Place the potatoes into the boiling water and cook for 5-7 minutes, until they're just tender.
- Heat the oven to 200°C, 180°C fan, gas 7, and place a baking tray or a baking dish inside to heat up for a couple of minutes.
- Drain the potatoes and transfer them into the hot baking dish. Season with extra-virgin olive oil, garlic, rosemary, sea salt and black pepper, and spread out the potatoes in a nice even layer.
- Transfer the potatoes into the oven and bake for 10-15 minutes, until crispy and golden. Halfway through cooking time, remove the pan from the oven, and flip the potatoes on the other side.
- Remove the baking tray from the oven, sprinkle the potatoes with extra sea salt and pepper if you like, and let them rest for 5 more minutes before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
They came out perfect!
As easy as it gets, and tastes great too. Used Muti colored baby potatoes and loved it.