If you're on the hunt for a side dish that’s both comforting and crowd-pleasing, look no further than these Traditional Oven-Crisped Potatoes. Crispy on the outside and fluffy on the inside, they're a perfect match for any main course. Plus, they're seasoned to perfection with a blend of garlic and rosemary.
Russet potatoes: Known for their starchy texture, these potatoes crisp up beautifully in the oven. They’re your best bet for achieving that irresistible golden exterior.
Olive oil: A light coating of olive oil helps the potatoes crisp up and adds a subtle richness to their flavor.
Salt and black pepper: These basic seasonings enhance the natural flavor of the potatoes without overpowering them.
Garlic powder: Adds a savory depth and a hint of warmth to the dish.
Dried rosemary: Provides a fragrant, earthy aroma that pairs perfectly with the other flavors.
These crispy potatoes pair wonderfully with roasted chicken or a juicy steak. For a lighter option, serve them alongside a fresh, vibrant salad. They're also fantastic as part of a breakfast spread with eggs and bacon.
Start by preheating your oven to 425°F (220°C). It's crucial to get the oven nice and hot so your potatoes can crisp up properly. While the oven is heating, wash and peel your 2 pounds of Russet potatoes. Peeling is optional, but it gives you a smoother texture. Next, cut the potatoes into uniform wedges. Aim for similar sizes to ensure even cooking.
In a large mixing bowl, combine the potato wedges with 2 tablespoons of olive oil. Give them a good toss to ensure they’re evenly coated. Sprinkle in 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of dried rosemary. Mix everything thoroughly until each wedge is well-seasoned.
Line a baking sheet with parchment paper and arrange the potato wedges in a single layer. This step is key; overcrowding the pan will lead to steaming rather than crisping. Place the baking sheet in your preheated oven and bake for 30-35 minutes. Halfway through, flip the wedges to promote even browning.
Once they’re golden brown and crispy, remove the potatoes from the oven. Let them cool for a few minutes before serving, as this brief rest helps them firm up a bit more.
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