Traditional oven-baked potatoes are a timeless side dish that pairs perfectly with almost any meal. This recipe turns humble russet potatoes into crispy, golden bites of comfort and flavor. It's a simple yet satisfying dish that never fails to please.
Russet potatoes, with their starchy texture, bake up to a fluffy interior and crispy exterior. Olive oil helps to crisp the potatoes and adds a subtle richness. Salt accentuates the natural flavors, while black pepper adds a gentle kick. Garlic powder infuses a warm, savory depth. Lastly, dried rosemary offers a fragrant, earthy note that complements the potatoes beautifully.
These potatoes are a versatile side dish that pairs wonderfully with roasted chicken, grilled steak, or a hearty vegetable stew. For a light, refreshing contrast, serve them alongside a crisp green salad. They're also great as part of a brunch spread with eggs and bacon.
First, preheat your oven to 425°F (220°C). This high temperature is key to achieving that perfect crispiness. Meanwhile, grab your 2 lbs of russet potatoes and give them a good wash. You can choose to leave the skin on for extra texture, but if you prefer them peeled, that's perfectly fine too. Next, cut the potatoes into 1-inch cubes — this size ensures they cook evenly and get nice and crispy.
Place the cubed potatoes into a large mixing bowl. Drizzle them with about 2 tablespoons of olive oil. This isn’t just for flavor; the oil helps the potatoes achieve that golden brown finish. Now, add your seasonings: 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of dried rosemary. Toss everything together until the potatoes are evenly coated. I find using my hands works best here — it’s a bit messy but ensures each piece is well-seasoned.
Line a baking sheet with parchment paper; this prevents sticking and makes for easy cleanup. Spread the potatoes in a single layer on the sheet — overcrowding is the enemy of crispiness, so give them some space. Slide the sheet into your preheated oven and set your timer for 30-35 minutes. At the halfway point, give the potatoes a turn with a spatula to ensure even crisping on all sides.
Once they're golden and crispy, remove them from the oven. Let them cool slightly before serving. This helps set the crispiness and makes them easier to handle.
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