This is one of our base recipes. Did you know that the average American eats over 117 pounds of potatoes a year?! (1) French fries and mashed potatoes are probably the most popular forms, but roasted potatoes are equally delicious – and far more nutritious! If you haven’t tried roasting as a preparation method, we highly recommend giving it a try. Roasted russet potatoes are a great addition to any meal!
Must-Know Cooking Skills
For recipe success, learn how to:
Culinary Tips for the Best Oven Roasted Russet Potatoes
We use weight instead of volume for the potato because sizes can be highly variable. Weigh at the store or use a simple kitchen scale.
For best results when roasting, use our memorable acronym: ROAST WELL.
Right Temp
Set your oven to a high cooking temperature to achieve optimal caramelization. In general, anywhere between 400ºF and 500ºF is considered a roasting temperature.
Oil Generously
Don’t be afraid of oil! Healthy oils add nutrition, satiety, and great flavor to roasted vegetables. Make sure every piece is thoroughly coated with oil; it’s better to use a little too much than not enough. Use oils with high smoke points, such as canola or avocado oil.
Alike Items
If you want to roast an assortment of vegetables at the same time, select ones that are similar and will cook in the same amount of time. Potatoes and carrots are both root vegetables that roast in about the same amount of time.
Skip Pan Liners
For best caramelization and browning, place the oil-coated vegetables directly onto the pan. Although parchment paper and foil make clean-up easier (we get it!), your vegetables won’t be quite as delicious.
Traditional Sheet Pan
When roasting, be sure to use a traditional sheet pan, with no more than a 1-inch rim along the sides. Deeper dishes cause vegetables to steam rather than roast – not optimal when trying to make crispy veggies! A metal pan also ensures browning.
Wash and Dry
You should always wash fresh produce before eating or cooking, but another important step when roasting is to make sure your vegetables are dry. Water generates steam, and again, we want to avoid steam to ensure the vegetables turn brown and crispy.
If you covered the potatoes in water for later use, be sure to drain them thoroughly and then dry them well with a dish towel or paper towel(s).
Even Cuts
It is important to make your pieces approximately the same size to ensure even cooking. Small pieces cook faster than large pieces.
Leave Space
Spread the vegetables out on a sheet pan and leave plenty of space around each piece. If you overcrowd the pan, the vegetables will steam. Are you noticing a trend here? Steam is the enemy when trying to create crisp, roasted veggies!
When in doubt, use two pans. Yes, that might mean more dishes to clean, but we promise that it will be worth it!
Let them Cook!
Cooking requires patience. While it can be tempting to pull the vegetables from the oven once they are soft, make sure that they get that nice, brown exterior. You can stir the potatoes halfway through the cook time to brown on all sides, but it’s not totally necessary.
To learn more about how to roast vegetables, check out this article!
Ingredient Substitutions
- Russet Potatoes: any variety of potato will work – Yukon gold, purple, or even sweet!
- Canola or Avocado Oil: substitute a lower-quality extra virgin olive oil.
Recipe Variations
You can vary this recipe by adding herbs and/or spices.
Add 2 teaspoons of fresh, chopped rosemary to create rosemary roasted potatoes.
Spice mixtures such as curry powder, garam masala, taco seasoning, or Italian seasoning create fun flavor variations. As always, use our recipe as a guide, then adjust to YOUR taste!
We love buying our spices from The Spice House. Click on the picture below to view & try out hundreds of flavorful spices and herbs!
Equipment Recommendations
For guaranteed recipe success, use the following pieces of equipment:
Health Benefits of Roasted Russet Potatoes
Americans tend to eat their potatoes as French fries, but when deep-fried, most of the nutritional benefit of the potato is negated by the unhealthy preparation method. Roasting potatoes is a delicious and nutritious way to enjoy potatoes!
Potatoes
Many people think that potatoes are unhealthy, and while we wouldn’t recommend eating only potatoes, they can certainly be a part of a healthy, balanced diet. The potatoes we need to eat less of are those that are highly processed, such as tater tots, french fries, chips, and modified potato starches (found in many packaged foods). Potatoes can provide a great source of important nutrients, such as potassium, Vitamin C, and fiber!
Canola Oil
Canola oil contains heart-healthy monounsaturated fatty acids. It also has a high smoke point, making it ideal for high-heat cooking methods, such as roasting.
How to Serve Roasted Russet Potatoes
Make a balanced plate by serving roasted russet potatoes with a green salad and a healthy protein, such as roasted fish or these simple turkey meatballs.
Storage Tips
Allow roasted russet potatoes to cool, then store in an airtight container.
Leftovers will last for up to 1 week in the refrigerator, but they will definitely lose some crispness as they sit! Reheat in the oven for best texture.
Want more roasted vegetable recipes?
Try out these flavorful favorites!
Roasted Baby Potatoes with Fresh Herbs
Roasted Russet Potatoes Base Recipe
Ingredients
- 1 medium russet potato (~10-12 ounces)
- 1 ½ Tablespoon avocado or canola oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 425ºF.
- Clean and scrub potatoes well. Do not peel. Dice into ½" cubes.
- In a large mixing bowl, whisk together oil, salt, and pepper. Add diced potato. Using a spatula, toss to evenly coat.
- Spread potatoes on a baking sheet in a single layer. Do not overcrowd the pan. Roast 25-30 minutes or until potatoes are brown and crisp and easily pierced with a fork. Enjoy!
This Post Has 2 Comments
I’m not typically a potato fan, but the crispy exterior on these potatoes makes them irresistible!
We love the crispy exterior as well! Crispy outer coating and a creamy center – delicious 🙂