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Every Sunday in our house, these golden Russet potatoes make an appearance at dinner time. I just love how they turn out with those super crispy edges and soft middles. I've played around with this method for ages, and found that keeping the seasonings basic while nailing the cooking method really makes these ordinary potatoes shine.
Why Russets Work Wonders
For truly awesome roasted potatoes, I always grab Russets. Their high starch content lets them get that amazing crunch outside while staying cloud-like inside. The kids call them 'potato pillows' and honestly, that's exactly what they are.
Your Ingredients
- Russet Potatoes: 6 medium ones; washed thoroughly and diced into 1½-inch chunks so they cook evenly.
- Olive Oil: 3 tbsp; helps them turn golden and adds lovely flavor.
- Salt: 1 tsp; brings out what makes potatoes taste so good.
- Black Pepper: 1 tsp; adds just enough warmth.
- Rosemary: 1 tsp; dried or fresh for that woodsy smell.
- Fresh Parsley: 1½ tbsp; chopped fine, sprinkled on at the end for freshness.
Simple Cooking Steps
- Crank That Oven
- Heat your oven to 425°F while you're washing and chopping your potatoes into chunks.
- Mix Everything Together
- Dump those potato chunks in a big bowl with the oil and all your seasonings, making sure every bit gets coated.
- Don't Crowd Them
- Lay them on your baking sheet with space between each piece – this is how you'll get that amazing crispiness.
- Bake Until Golden
- They'll need about 30 minutes total, but flip them halfway through so they brown evenly.
- Add Fresh Herbs
- Toss on that parsley just before you serve them for a bright touch of color and taste.
Custom Flavor Ideas
When we want something different, I throw in some Cajun spices. Fresh garlic never disappoints anyone at our table. And whenever I'm cooking chicken to go with these, I switch to Italian seasonings because they just taste so good together.
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Insider Tricks
Want to know what really matters? Cut all your potato pieces the same size. Don't pack them too tight on the pan – I'll use two trays if I need to. Got some left from yesterday? Just pop them back in a hot oven for a few minutes and they'll crisp up again almost like new.
Frequently Asked Questions
- → What makes russets great for roasting?
Russets roast beautifully because their starchy insides become soft, while the outside crisps perfectly in the oven.
- → Can I prepare these in advance?
If you slice your potatoes early, keep them in cold water for up to a day. Just dry them off before roasting to keep them crunchy.
- → How do I know they’re cooked?
When a fork slides in easily and the surface is golden with crisp edges, your potatoes are ready. This usually takes 30 to 35 minutes.
- → What meals do they complement?
Pair these potatoes with roasted chicken, fish, steak, or even as a brunch side. They’re versatile and go with so much!
- → Can I change up the herbs?
Of course! Swap rosemary for thyme, basil, or oregano, or use a mix of your favorites. Add fresh ones after cooking for the best flavor.