Oven Roasted Potatoes
These Oven Roasted Potatoes are an easy side made with russet potatoes, a quick parboil, and simple seasonings for deeply golden edges and fluffy centers.
These Oven Roasted Potatoes are a masterclass in simplicity and depth-parboiling ensures even doneness while baking soda lifts the skin for that irresistible crisp, and the garlic powder and parsley add warmth without overwhelming the earthy sweetness of the russet. A reliable side that elevates any meal, this dish honors the Italian tradition of letting quality ingredients shine through precise technique.
Instructions
- 1
Gather ingredients. Preheat oven to 425℉.
- 2
Peel and cut potatoes into large pieces, between and 2 inches.
- 3
Add 1 Tbsp salt to 2 quarts of water and bring it to a rolling boil.
- 4
While you’re waiting, mince the parsley.
- 5
Once the water is boiling, add the potatoes and baking soda. Let the water return to a boil.
- 6
Once the water returns to a boil, parboil the potatoes for 8 minutes and strain. They will be fork tender (but not falling apart completely) and very textured at this point which is perfect! This flakey outside part of the potato results in the very best crust when roasting.
- 7
Gently toss the strained potatoes with olive oil, ½ tsp salt, pepper, and garlic powder.
- 8
Transfer the seasoned parboiled potatoes to a parchment-lined baking sheet and bake for 20 minutes.
- 9
After 20 minutes, flip all of the potatoes and bake for an additional 20 minutes.
- 10
Remove from oven, sprinkle with ½ tsp salt and parsley.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the crispiness of the potatoes mingle with the warmth of the olive oil and the subtle tang of baking soda, creating a dish that's as comforting as it is refined. Serve with pride, and let the flavors speak for themselves.
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