Simply seasoned potatoes roasted to perfection! A classic addition to any roast dinner and especially delightful for occasions such as Christmas.
23 people made this
I want to know how to make the potatoes in the picture. That looks amazing. Do you cut them almost all the way through and then roast them? I have been making oven roasted potatoes for years and love them. I vary the seasonings to change them up.-12 Feb 2013
I was looking for a lighter potato recipe and this turned out nice! I added a little less salt then called for, and added some dried rosemary for a little extra flavor. I had to add a little more olive oil halfway through cooking so they didn't get too dried out, but they ended up delicious! Easy, healthy side dish!-25 Aug 2012
by Ellen Dorothy
The potatoes in the picture look like http://allrecipes.com/recipe/roasted-fan-shaped-potatoes/detail.aspx, which I've had in my recipe box for years. To make the fan effect, I've found the easiest way is to scrub and peel (or not peel!) a baking potato, then line up the potato parallel between two wooden spoons and cut them thinly until the knife is stopped by the wooden spoons from cutting through the bottom of the potato. It's easy and it looks pretty cool. As for this recipe, it works very well, I'm making it for supper tonight, in fact. I add fresh or dried rosemary to the olive oil, though, then every 15 minutes I pull them out and give them a stir. Usually they're done after 45 minutes.-16 Jul 2013
Hello and welcome to Landeelu.com! Are you here looking for some amazing potato recipes to try? Well, you’ve come to the right place! I don’t want to have to play the “I grew up in Idaho, so trust me on this” card, but I did, and you do. Potatoes are my JAM! And how many ways are there to prepare potatoes? My guess is 1.2 gabillion, but I haven’t added them all up.
Well today I share with you over 20 of the most amazing potato recipes I could find and I did not take that task lightly! Sliced, diced, hot, cold, baked, smashed… anything goes! Click on the link below each image to take you to the full recipe and, by all means, ENJOY!
“Magical roasted potatoes that are crispy on the outside and melt in your mouth on the inside in a tasty lemon and garlic sauce!” Melting Potatoes Recipe | Closet Cooking
“Sub the cheddar cheese for a spicy Pepper Jack, add in jalapenos or dip these little nuggets into BBQ sauce. Whatever suits your fancy!” Loaded Potato Bites Recipe | My Name is Snickerdoodle
“Crispy egg rolls stuffed with creamy loaded mashed potatoes and gooey cheese! This may be my favorite egg roll recipe yet!” Loaded Mashed Potato Egg Rolls Recipe | Spend With Pennies
“These loaded potato puffs will breathe some new life into your leftover mashed potatoes!” Mashed Potato Puffs Recipe | The Cooking Jar
“Taco potatoes take ordinary baked potatoes to new heights! Seasoned ground beef, cheese, lettuce, sour cream and salsa. Everything you love about a taco all over a potato.” Taco Potatoes Recipe | Life in the Lofthouse
“This is my go to recipe for a potato side when we have company, they are super easy, delicious, and give you the benefits of a baked potato without all the mess on your plate!” Parmesan Baked Potato Halves Recipe | Favorite Family Recipes
“Savory Irish Potato Pancakes, loaded with Kerrygold Skellig cheese, fresh chives, and minced garlic for a delicious twist that’s perfect for breakfast, lunch, or dinner!” Cheesy Irish Potato Pancakes Recipe | Lemon Tree Dwelling
“An easy no fuss no mess delicious weeknight meal!” Pioneer Woman’s Potatoes au Gratin Recipe – loaded with cheese, cream and garlic. | A Treats Affair
Loaded Hasselback Potatoes Recipe via Damn Delicious – “A glorified baked potato loaded with melted cheddar cheese, sour cream, and crisp bacon bits!”
“If you’re like me and love to slather basil pesto over EVERYTHING during the summer months, then this potato salad is for you.” Rustic Pesto Fingerling Potato Salad Recipe | Landeelu
“Crispy edges, soft centers extra-crispy French fries baked not fried – so you can feel good about eating them!” Extra Crispy Oven Baked Parmesan French Fries Recipe | layers of happiness
“…these crispy potatoes are a dream come true. It’s like having salt and vinegar chips for dinner, only in a creamier and classier potato form.” Salt and Vinegar Crispy Potatoes Recipe | delish
“Boiled baby red potatoes get an infusion of butter and parsley to make this super simple side dish one of my all-time favorites for any meal.” The Best Buttery Parsley Potatoes Recipes | foodiecrush
“Funeral Potatoes are creamy, cheesy potatoes with a crunchy, buttery topping. They are comfort food to the max that everyone loves!” Funeral Potatoes Recipe | The Country Cook
Crispy Garlic Butter Parmesan Smashed Potatoes are fluffy on the inside and crispy on the outside, smothered in garlic butter and parmesan cheese! | Cafe Delites
“The crispy potato roast with thinly sliced and seasoned potatoes – A beautiful and unique way to serve potatoes” Crispy Potato Roast Recipe | Cakes Cottage
“Your morning favorites presented in a creative fashion! You’ll love it!” Idaho Sunrise (Baked Eggs and Bacon in Potato Bowls) Recipe | Gimme Some Oven
“One pan roasted red potato salad with bell pepper, corn, fresh dill and spices drizzled with olive oil.” Southwest Roasted Potato Salad Recipe | Aberdeen’s Kitchen
“A simple, delicious side dish featuring seasonal asparagus and new potatoes with the subtle sweetness of balsamic vinegar.” Balsamic Roasted New Potatoes with Asparagus Recipe | Wallflower Kitchen
“This classic scalloped potatoes recipe is made lighter with milk instead of heavy cream, delicious Yukon gold potatoes, and lots of garlic and Parmesan and cheddar to make them irresistibly delicious.” Scalloped Potatoes Recipe | Gimme Some Oven
Preheat the oven to 500 degrees F (260 degrees C) and place oven rack in upper-middle position. Grease a high-rimmed metallic baking sheet with butter.
Combine melted butter, thyme, salt, and pepper in a bowl. Add potatoes and toss until fully coated. Place potato slices in a single layer on the prepared baking sheet.
Roast in the preheated oven until slightly golden, about 15 minutes.
Flip potatoes over and roast for another 15 minutes.
Flip potatoes and add vegetable broth and garlic roast until tender, about 15 minutes.
If anyone can tell you how to nail a classic roast dinner, it's Mary Berry. That's why we're going to be all ears when she imparts her wisdom to BBC2's Celebrity Best Home Cook viewers on Monday night.
With the cooks tasked with producing their ultimate Sunday roast, we take a look at Mary's own tips &ndash and boy are they worth a try!
Ever wondered how to make crispy roast potatoes? They've often been a mystery, with several of our favourite celebrity chefs suggesting different methods to achieve the best crunchy exterior and fluffy potato inners.
WATCH: How To Make Bread Without Kneading
Back in 2018, Mary revealed her quick and easy cooking hack: add semolina before you put them in the oven.
"I like to parboil them just a bit to begin with, and then toss them in something like semolina, or scratch them so you get them all crispy," she said during an episode of Britain&rsquos Best Home Cook. "Then put them in a really hot pan with goose fat."
Mary Berry uses semolina and goose fat to make crispy roast potatoes
If you're making a full meal of it, then you'll also want the 85-year-old national treasure's top tips for making Yorkshire puddings. The former Great British Bake Off judge shared her delicious recipe for the roast dinner staple in her cookbook Mary Berry&rsquos Family Sunday Lunches.
"My recipe has changed over the years &ndash flours have become more refined and I find I get the best rise adding more eggs and omitting a little milk," she said. "If you only have full-fat milk, replace a quarter of the milk with water."
The Celebrity Best Home Cook often shares her cooking tips
For those with a sweet tooth, Mary has previously unveiled that baking dessert can be much simpler than people assume. Sharing her five-minute Victoria Sponge cake hack, she wrote for The Telegraph: "I no longer prepare a Victoria sandwich with the traditional creaming and folding methods, as this all-in-one method gives excellent results every time. All that creaming of butter and sugar. I never seem to have the butter soft enough. And then the tins have to be lined and everything has to be just so."
Instead, Mary uses baking spread, which she simply places in a large mixing bowl with sugar, eggs, flour and baking powder until it's smooth. Her all-in-one method can be used with cakes, tea breads and biscuits &ndash it's that simple!
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As far as I’m concerned, you can never have to many recipe for cooking, roasting and baking potatoes. They are the one side dish I know my family will always love, and potato sides are usually easy to prepare.
These Melt in Your Mouth Potatoes were no exception, and just as I expected, my whole family loved them.
These potatoes are roasted in a butter and herb mixture for a crispy outside, and then chicken broth is added towards the end of cooking to make the insides soft and tender.
Oh, and a few garlic cloves get thrown in towards the end too! So basically, these potatoes are just about perfect! They’re a great side dish for almost any meal.
I love that these potatoes are sliced into thick disks, rather than cubed (which is what I usually do when roasting potatoes).
It really helps crisp up the outsides, and somehow makes the potatoes seem a little extra special.
I’ve made this dish with Russet, red and Yukon Gold potatoes and each one has been wonderful in its own way. But if I had to choose a favorite, it would have to be Yukon Gold.
I like to garnish my cooked potatoes with a sprinkling of fresh parsley, but almost any combination of fresh herbs would be wonderful.
I love that this dish is fairly simple, but nice enough for company or even holidays. This is one recipe we’ll be making again and again.
They were delicious. Will be making this again for sure.
We polished them off before they hit the plate. In fact, I started to make another batch straight after as I had halved the recipe. Even my fussy little boy liked them. Best potatoes I’ve ever made, probably!
Great potato dish! Tender inside just as described. Was an easy recipe and perfect with a dollop of sour cream on the side. Will keep recipe for a holiday side to make again.
This recipe is amazing! My husband and kids all loved them, begging me to make them again. Followed the recipe as written, except added 2 more tablespoons of butter (we love butter), and 1/2 tsp smoked paprika. Perfection.
These were, by far, my favorite potatoes that I have ever cooked! My husband loved them too. They’re also so beautiful. Great addition to dinner and we will keep them a regular on our menu. Cooked exactly as directed and wouldn’t change a single thing.
I’m pretty sure this potato recipe is the best I’ve ever eaten or ever made. It’s addicting. seriously. I probably would have eaten the whole pan myself if I had not made it for my family. I am definitely making these again this week.
These golden roasted potatoes are the perfect side dish! The fresh herbs are optional, but quite nice. Recipe yields about 4 generous side servings (see note for multiplying the recipe).
Storage suggestions: Potatoes are best when freshly roasted, but will keep in the fridge for up to 4 days. Gently reheat in the oven or microwave.
How to scale: You can bake up to three pounds of potatoes on a half-sheet pan if you increase the other quantities by 50 percent (the potatoes) might not get quite as crisp and will likely need a few extra minutes in the oven). Do not uses over three pounds of potatoes per baking sheet, or the potatoes will steam rather than roast. You can, however, roast two pans at once by placing the racks in the upper and lower thirds of the oven. When you toss the potatoes halfway, swap the pans’ positions (the pan on the upper rack goes to the lower rack and vice versa). Keep an eye on them as one pan, typically on the upper rack, may finish baking a bit sooner than the other.
These roasted potatoes on the grill are a cinch to make–simply potatoes, garlic, oil, and rosemary—that turn crispy on the outside, blissfully tender on the inside. And they’re made without foil or turning on the oven or running back and forth between backyard and kitchen for the side dish next time you grill.
Adapted from Frank Pellegrino Jr. | Rao’s on the Grill | St. Martin’s Press, 2012
These roasted potatoes on the grill rival any crisp, tender, golden brown roasted potatoes in the oven. Even better, you can rely on this technique when it’s sweltering outside and you crave roasted potatoes but want a respite from turning on the oven—and, by extension, heating up the entire kitchen. It also means no running back and forth between stove and grill for the side dish next time you’re grilling. And it’s done without foil, which means no waste. (We thought you’d like all that.)–Renee Schettler
When the weather gets colder, we all start to crave more comfort food. Chilly temps and snowy days make us want to huddle up inside and eat cozy soups, casseroles, and carbs. Pasta, bread, and my favorite carb…potatoes.
If you’re avoiding gluten, then you probably eat a fair amount of potatoes already, since they’re naturally gluten free and can be prepared many ways. Mashed potatoes and baked potatoes are easy to make and everyone loves them.
But when you want a change, these roasted potatoes are the perfect solution! Yukon Gold potatoes are perfectly seasoned and roasted until golden and crisp on the outside. These are a family favorite – they go fast!
These easy and delicious seasoned roasted potatoes are gluten free and free of the top 8 allergens. If you can’t do garlic or onion, you can leave those spices out and increase the cumin and paprika. However you serve these, they’re sure to be a big hit!
Bring a large pot of water with 2 tablespoons kosher salt to a boil. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for 5 seconds to rough up the edges. Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan. Set aside to dry for at least 15 minutes. (They can sit at room temperature for several hours or in the fridge for up to 6 hours.)
Pour the oil onto another sheet pan, tilt the pan to distribute the oil, and place the pan in the oven for 5 to 7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil (I use a large metal spatula) and toss them lightly to coat each potato with the hot oil. Lower the oven temperature to 350 degrees F. Roast for 45 minutes to one hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside.
Transfer to a serving platter, sprinkle generously with 1½ to 2 teaspoons sea salt and parsley and serve hot.
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This recipe for oven roasted potatoes comes from my German friend, Heidi. You'll find her recipes sprinkled throughout this website. She's an amazing cook as well as an amazing friend.
For this recipe, she has a "cutter", almost like a "french fry cutter". Her potatoes are therefore smaller and the roasting time quicker. I just cut mine in nice sized chunks.