Crispy Oven Roasted Potatoes

January 15, 2020
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Crispy Roasted Potatoes Recipe

Crispy roasted potatoes are a beloved side dish in Austria. And let’s be honest: Who wouldn’t love them? Crispy on the outside with a fluffy soft center, they are not only a perfect side dish but also stand out all alone. I often times enjoy them as a quick snack at movie nights just like potato wedges. With a quick sour cream dipping sauce, they become highly addictive.

In Austria, most people eat roasted potatoes as a side dish alongside meat – be it steak, schnitzel or trout. They taste great as a substitute for fries – think your favorite burger with roasted potatoes. Adding some herbs takes them to the next level. Yum!

Crispy Roasted Potatoes Recipe Oven

In case there are any leftovers, I love to use them for potato salad or as addition to grain bowls or grain salads. These easy roasted potatoes taste simply divine when coated with a slightly tangy vinaigrette.

Step-by-step recipe for crispy roasted potatoes

Cutting Potatoes for Roasting
Cut potatoes into cubes.

Thoroughly rinse and scrub 2 pounds of potatoes. I leave the skin on, therefore I only use organic ones. Dice the potatoes into 3/4 to 1-inch cubes. The potatoes should be uniformly sized for even cooking.

Crispy Oven Roasted Potatoes Recipe
Mix oil, herbs, salt and pepper, then add potatoes.

In a large bowl, add 2 tablespoons oil, a generous pinch of salt, pepper, 1 teaspoon chooped thyme and 1 teaspoon chopped rosemary. Whisk with a fork until well combined. Add potatoes to the bowl and toss well until they are evenly coated.

Oven Roasted Potatoes Recipe Oven
Space the potatoes out on two sheets.

Line two baking sheets with parchment paper. Spread the potatoes out on the prepared baking sheets. Make sure that the potatoes are spaced out well and that they are not overlapping, or else they will cook uneven and not turn out crispy.

Roasted Potatoes Crispy
Bake until golden brown, then transfer to a plate or serving tray.

Bake potatoes in a 390 °F (200 °C) preheated fan/convection oven. If using an oven with top and bottom heating elements, use 425 °F (220 °C). Bake for 15 minutes, then take the sheets out and flip the potatoes. Bake for another 5-10 minutes or until the potatos are crispy, golden brown and baked through, depending on their size. Note: In convection ovens, the potatoes brown evenly on both sheets, this might not be the case with top and bottom heating elements. Rotate the sheets halfway through.

Crispy Roasted Potatoes Recipe

Serve immediately while still hot. Finish the freshly baked potatoes with fleur de sel or a pinch of regular fine salt, depending on your taste. Serve with sour cream dip or your favorite dipping sauce. Garnish with more herbs and herb blossoms, if you like.

 

For the sour cream dip: Add all ingredients to a bowl and stir well.

If you have leftovers: The roasted potatoes taste great as an addition to salads or bowls.

Crispy Oven Roasted Potatoes

Crispy Oven Roasted Potatoes

These super crispy roasted potatoes only need 20 minutes in the oven. They make a great snack or side dish. If you don't have any fresh herbs on hand, you can substitute 1/2 teaspoon dried thyme + 1/2 teaspoon dried rosemary or 1 teaspoon herbs de Provence.

Recipe: Ursula | lilvienna.com

Ingredients

    Roasted potatoes:
  • 2 pounds (ca. 1 kg) potatoes (Russet, Red, Yukon Gold)*
  • 2 tablespoons vegetable oil (no cold pressed oils like extra virgin olive oil)
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • To finish (optional): Fleur de sel or a pinch of fine salt
  • To serve (optional): Fresh herbs like rosemary and thyme including herb blossoms
    * I always use organic potatoes since I don’t peel them.
  • Sour cream dip:
  • about 1/2 cup sour cream (more if you are a heavy dipper)
  • 2 teaspoons fresh parsley, finely chopped
  • Salt and black pepper to taste
  • Optional: chili flakes for heat

Instructions

  1. Thoroughly rinse and scrub the potatoes. Dice the potatoes into 3/4 to 1-inch cubes. The potatoes should be uniformly sized for even cooking.
  2. In a large bowl, add oil, salt, pepper, thyme and rosemary. Whisk with a fork until well combined.
  3. Add potatoes to the bowl and toss well until they are evenly coated.
  4. Line two baking sheets with parchment paper. Spread the potatoes out on the prepared baking sheets. Make sure that the potatoes are spaced out well and that they are not overlapping, or else they will cook uneven and not turn out crispy.
  5. Bake potatoes in a 390 °F (200 °C) preheated fan/convection oven. If using an oven with top and bottom heating elements, use 425 °F (220 °C). Bake for 15 minutes, then take the sheets out and flip the potatoes. Bake for another 5-10 minutes or until the potatoes are crispy, golden brown and baked through, depending on their size. Note: In convection ovens, the potatoes brown evenly on both sheets, this might not be the case with top and bottom heating elements. Rotate the sheets halfway through.
  6. Serve immediately while still hot. Finish the freshly baked potatoes with fleur de sel or a pinch of regular fine salt, depending on your taste. Serve with sour cream dip or your favorite dipping sauce.
  7. For the sour cream dip:
  8. Add all ingredients to a bowl and stir well.
  9. If you have leftovers: The roasted potatoes taste great as an addition to salads or bowls.
https://www.lilvienna.com/crispy-oven-roasted-potatoes/



Crispy Oven Roasted Potatoes was last modified: January 20th, 2020 by Ursula

2 thoughts on “Crispy Oven Roasted Potatoes

    1. Ursula Post author

      Hi Paula,
      So happy to hear that. Thanks so much for letting me know :) Yes, everything is fine here and everybody that I know is healthy. Hope you and your family are healthy too! Ursula

      Reply

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