Jason enjoys sharing tried and true recipes that have become favorites in his family.
Potatoes: Creation's Comfort Food
Ah . . . potatoes! Creation's comfort food. Whether mashed or baked, French fried or home fried, potatoes have universal appeal. My personal favorite is oven-roasted potatoes. That rich and satisfying aroma that saturates the atmosphere of your cozy kitchen while they cook is surpassed only by the mouth-watering flavor and tasty texture that makes this recipe a classic.
However, as we all know, not every recipe is created equal. Oven-roasted potatoes can be overcooked and end up mushy, or they can be under-cooked and wind up too firm. They can be too modestly seasoned and be bland, or they can be seasoned too generously for even the most pucker-proof palate to approve. Been there, done that! The recipe I will now share is my time-tested attempt at perfection, a family favorite, and one I hope you will enjoy as well. Bon appetit!
Here are the ingredients I use to make my oven-roasted potatoes. The mix of spices is my personal preference and seems to work well, but some might wish to use more or less of certain seasonings.
- 7–8 small red potatoes. Do not peel. Cut into bite-sized chunks. Basically, you want enough potatoes to completely cover the bottom of your baking dish.
- 1/2 teaspoonful salt (I use kosher salt)
- 1/2 teaspoon garlic salt
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon Weber Grill Mix (got this at WalMart . . . great flavor)
- 1 teaspoon thyme
- 1/2 teaspoon ground red pepper (adjust to taste)
- 1/2 teaspoon ground black pepper
- 1 cup coarsely chopped onion
- 4–5 whole garlic cloves
- 1/4 cup oil (extra virgin olive oil is what I use)
Follow these steps for the most perfect and delicious oven-roasted potatoes:
- Place your chopped potatoes in a pot of water and bring the water to a boil. Once the water begins to boil, remove from the heat immediately and drain the water. I have found this step provides a consistently "soft but not mushy" texture to these oven-roasted potatoes. The goal, in my opinion, is a potato that has just the slightest crunch on the surface with an almost pillowy softness underneath.
- Place the potatoes in a large bowl and drizzle the oil over them, stirring to coat completely. We want all of the pieces to have a nice coating, but we don't want a pool of oil at the bottom of the bowl. Adjust the oil as needed for this, but 1/4 cup should be about right.
- Sprinkle the ingredients over the potatoes while stirring to try to evenly distribute the spices. I suppose you could mix all the spices together first, then sprinkle the potatoes with this mixture, but I tend to just sprinkle them one at a time. Remember the goal is to evenly distribute the spices. They will stick nicely to the oil-coated potatoes.
- Transfer the potatoes to a baking dish and cook for 20 minutes in a preheated 475-degree oven. Stir every 5 minutes or so while baking.
- Switch the oven to broil. Leave the potatoes in for another 5–10 minutes, stirring them every 3 minutes or so to brown the surfaces nicely. Watch closely so they don't get too dark.
Stand Back and Wait for the Applause!
Once finished in the oven, you can transfer them to a serving dish and enjoy! They are best when served hot and fresh from the oven, but I find they reheat nicely in the microwave as well. So, that is my super not-so-secret recipe for oven-roasted potatoes. Hope you and your family enjoy them as much as we do!
Pamela Oglesby from Sunny Florida on November 19, 2018:
These potatoes looke delicious. Thanks for providing a recipe that I will definitely copy.
Kristen Howe from Northeast Ohio on February 06, 2016:
Great recipe. It looks delicious. Would it work for mini potatoes as well? Thanks for sharing.
Wayne G on December 19, 2015:
Turned out perfectly! Thanks for the instructions.
Peter Wilkinson on August 28, 2013:
Roast Potatoes.....tip from my mum an old time Yorkshire cook (and a Cordon Bleu too). Dust your roast spuds with a little white flour before putting them in for roasting....you get a nicer crisp crust
Karen on August 18, 2012:
I tried your recipe this evening for our company and it was Delish!!!! thanks so much!!!!!!!!!
Meg on August 12, 2012:
Made these potatoes to go along with dinner tonight, a great find! Thank you for putting it up!
teresa on August 08, 2012:
Jus made these potatoes today, n it was quite delicious!
Jason Poquette (author) from Whitinsville, MA on August 04, 2012:
I put in the cloves of garlic along with the other herbs, prior to the oven.
me on August 03, 2012:
when do we throw in the cloves?
talfonso from Tampa Bay, FL on June 23, 2012:
Sounds delicious! I might want to try it in place of french fries!
Galgoneglutenfree on April 08, 2012:
Love the trick for not ending up with mushy potatoes. Going to try these with my Easter grilled lamb tonight! Thanks so, Gal Gone Gluten Free
ThePelton from Martinsburg, WV USA on March 27, 2012:
I have got to try this.
byrd120 on March 11, 2012:
This is the best oven roasted potatoe recipe ever!!
Dianna Mendez on January 15, 2012:
I believe I have finally found the best recipe for oven baked potato! I never thought of red pepper and will try the Weber mix. My husband loves potatoes so the oven alternative is much healthier.
Eiddwen from Wales on December 03, 2011:
MMm another gem to bookmark into my best'recipes'slot.
Thank you so much for sharing and I will let you know how I get on.
I now look forward to reading many more of your hubs.
Take care and enjoy your day.
Gypsy Willow from Lake Tahoe Nevada USA , Wales UK and Taupo New Zealand on November 30, 2011:
I am salivating, nuff said trying it tonight!
Linda Rogers from Minnesota on November 29, 2011:
This sounds delicious and I'm gonna bookmark this hub so I can make them this week. I make a lot of different potato recipes but have never made roasted. I make really nummy french fries that are fat-free. :-)
Katharine L Sparrow from Massachusetts, USA on October 13, 2011:
Sounds good, think I'll try it!
Jason Poquette (author) from Whitinsville, MA on October 06, 2011:
Sorry. I usually slice the cloves up into 5-6 slivers each and mix them in. They are really good that way! Mmmm. Best wishes.
Jen on October 05, 2011:
This recipe sounds like it would de tasty!!! I had a question about the garlic cloves, you never said what to do with it, do you chop it? or just throw it in the pan?? i want to make this dis tomorrow afternoon! thanks soo much!!
Jason Poquette (author) from Whitinsville, MA on October 04, 2011:
LOL - and a lot less expensive too!
RTalloni on October 04, 2011:
Now this is a prescription to love!
Denise Handlon from North Carolina on December 10, 2010:
Looks yummy. I've bookmarked the hub so I can return to get more info.
BTW I linked my latest hub: Russian Tea Cakes to this one. Nice meeting you. Happy Holidays.
ss sneh from the Incredible India! on November 23, 2010:
Hi! Wow!...Tasty! Good Dish! Thanks for teaching
Jason Poquette (author) from Whitinsville, MA on November 07, 2010:
So glad you enjoyed the recipe. Happy to share it.
MarineandWife on November 07, 2010:
We came across your wen page a few months ago and absolutely love this recipe! We have used it quite a few times now. Thank you very much for the tips!
Youngcurves19 from Hawaii on May 31, 2010:
Yummy! thanks for sharing!
Jason Poquette (author) from Whitinsville, MA on May 25, 2010:
Well, glad you could use this recipe. I owed you one anyway, since I borrowed your crepe recipe! https://hubpages.com/food/crepe Best wishes!
lauralolita from Florida on May 25, 2010:
This is such a convenient find! I've been looking for a recipe for oven roasted potatoes and voila! Sounds yummy!
MrSpock on February 21, 2010:
Those look very tasty.
Jason Poquette (author) from Whitinsville, MA on February 11, 2010:
You are very welcome! Hope you enjoy them.
chloe.rivera1980 from Houston, Texas on February 11, 2010:
will try this recipe! thanks for sharing!!
ThePartyAnimal on August 07, 2009:
Can I come to your house for dinner?