These Roasted Russet Potatoes are so flavorful and will go with so many meals! A super easy, hearty side everyone will love!
Why you will LOVE This Recipe
Is there possibly a more cozy and comforting food than potatoes on this earth? I seriously think NOT. So filling and versatile, potatoes sneak their way into SO many of my recipes and I am not complaining! Cook up some air fryer breakfast potatoes in the morning or serve a side of red skin mashed potatoes with a delicious steak for dinner and either way, they do not disappoint! Today’s recipe is oven roasted russet potatoes and they will become an easy go-to side dish for so many of your family meals.
Delicious and nutritious recipes do not always have to be complicated and require outlandish ingredients you’ve never heard of before. This roasted russet potatoes recipe only calls for a handful of ingredients that you may already have in your kitchen. Here’s what you will need:
- Russet Potatoes
- Olive Oil
- Dried Rosemary
- Fresh Garlic
- Dried Thyme
- Fresh Parsley
How to make Roasted Russet Potatoes
Fire up the oven and let it preheat fully. Soak the potatoes in cold water for a while, then pat them dry with a paper towel.
Place the potatoes in a large bowl and add the oil, tossing to coat. Break down the rosemary, then add it to the bowl along with the other ingredients. Toss once again until everything is well distributed.
Spread the potatoes onto a rimmed baking sheet and pop it in the oven for a little while. Stir, then continue roasting until the potatoes are golden brown and fork tender.
Sprinkle roasted potatoes with fresh parsley, serve and enjoy!
How long to roast Potatoes
To ensure the most crispy oven roasted russet potatoes, I recommend roasting them for 10 minutes, stirring them around a little bit, then placing them back in the oven to roast for and additional 10-15 minutes. This should result in golden, crispy on the outside, soft on the inside potatoes!
Roasted Russet Potatoes FAQ
They most definitely are! Russet potatoes will give you that fluffy texture on the inside, while also having a perfectly crispy outside.
The key to crispy potatoes is the oven’s temperature. This recipe calls for a temperature of 425 degrees Fahrenheit.
Many different oils would work for this, but for this recipe I suggest Olive Oil as it has a medium to high smoke point.
Your potatoes may take longer to cook if you cut them a bit too thick. I recommend cutting them thinner before roasting them.
The potatoes are done when they are golden brown and crispy on the outside, but tender and fluffy when pricked with a fork.
Absolutely! If you don’t have russets on hand, use whatever variety of potato you would like!
more delicious recipes
- roasted potatoes and asparagus
- roasted sweet potatoes and brussels sprouts
- twice baked mexican sweet potatoes
Roasted Russet Potatoes
Heat your oven to 425 Degrees F
OPTIONAL BUT RECOMMENDED STEP: Soak the potatoes in cold water for 1 hour. Then, drain and throughly pat dry with a paper towel.
Toss the potatoes with the oil.
Using the bottom of a hard glass cup break down the rosemary * and toss into the bowl with all the other ingredients (except the parsley.) Toss to coat well.
Spread onto a large, rimmed baking sheet, making sure to leave some room between the potatoes.
Bake for 10 minutes. Stir and then bake another 10-15 minutes until soft and golden.
Toss with the fresh parsley and DEVOUR!
For This Recipe, I recommend:
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