How do you make terrific roast potatoes? The secret is in the two different temperatures! This recipe will become a family favorite – they go with everything and kids love them! I am not exaggerating to I say that I make these twice a week – all the kids request them and they work, whatever time of year. In the winter roasted potatoes are my go-to starch with roast chicken, meatloaf, all types of yummy comfort food. In the summer I change it up to burgers, grilled chicken…you name it, roasted potatoes are on the table at my house!
(Note: If you are cooking these along with my Panko Chicken Tenders simply reverse the cooking times. Cook the potatoes at 375 degrees first, and then turn the heat up to 425 degrees. The potatoes go in for their second round of cooking and the Panko Chicken gets started. I find it helps to rotate the sheet pans halfway through to make sure everything cooks evenly.)
The high temp crisps the potatoes and then the lower temp cooks them through. Once you are comfortable with this technique you can experiment with lots of different seasonings – and make this your own special signature side. Happy cooking!
- 2 ½ pounds red skin or yukon gold potatoes (about ½ of a 5 lb bag)
- ¼ cup olive oil
- 1 Tbsp. garlic powder
- 1 tsp. Kosher salt
- Freshly ground pepper to taste
- Preheat the oven to 425 degrees. Cover a sheet pan with parchment paper or aluminum foil.
- Cut the potatoes into pieces that should be about 1 – 1½ inch in size.
- Toss with olive oil, garlic powder, Kosher salt and pepper to taste.
- Place on a baking sheet, making sure the cut-side of the potato is on the baking sheet. (this makes sure you get that crispy crust)
- Roast at 425 for 30 minutes.
- Reduce temperature to 375 degrees and continue to cook for 30 minutes.
- Potatoes are finished cooking when the cut side of the potato is golden brown.
- Remove tray from the oven and let rest for 5 minutes.
Did you know?
Potatoes are a part of the roots and tubers family that includes vegetables like sweet potatoes, beets, carrots, parsnips and radishes—they all grow below ground. The difference between roots and tubers is that tubers, like potatoes, sprout shoots from the “eyes”. You can plant the sprouted potato in the ground and a new potato plant will grow. You can’t do that with a carrot.
Kate Walker Wagner is a food writer, cooking instructor and personal chef. She’s a mom to two boys, ages 14 and 11, and an 8-year-old daughter. With her fiancé, she shares a blended family of eight children, ages 8 to 22, so she knows firsthand how busy dinnertime can be. Visit her website whatskatecooking.com for healthy and delicious recipes and follow her on Facebook: facebook.com/whatskatewagnercooking for daily dinner inspiration.