The Recipe That Won Over My Fussy Toddler!
Let me preface this by saying I am not the kind of person who nails a roast potato recipe on the first go. I’m more of a “why is this mushy yet burnt” kind of cook when it comes to roasting spuds. But then my friend Lambrina, who has clearly made some sort of pact with the culinary gods, shared this easy roast potatoes recipe with me. Spoiler alert: it’s ridiculously simple and turned my picky toddler into a potato enthusiast.
Oh, and for those watching their carbs, I used Spud Lite potatoes for this because even if you’re trying to cut back, you deserve crispy, golden goodness.
If you’ve ever bought a bag of potatoes with grand plans, only to let them sprout in the pantry while you forgot they existed, don’t worry you’re not alone. This recipe will give those neglected spuds the glorious ending they deserve. And the best part? The lemony-garlic crunch makes these feel like bite-sized snacks you can’t stop eating. Think savoury popcorn… but way more satisfying.
These easy roast potatoes pair perfectly with just about anything whether you’re serving them alongside crispy chicken nuggets, a tender lamb roast, pan-fried pork tigania, or a fresh maroulosalata Greek Lettuce Salad.”
Ingredients for Easy Roast Potatoes
Here’s what you’ll need to transform 2kg of potatoes into golden perfection:
- 2kg of potatoes (I used Spud Lite Potatoes from Coles )
- 1/3 cup olive oil
- 1 tsp of minced garlic
- 1 tsp salt
- Juice of 1 small-medium lemon
- 3 tsp oregano
Method: Simple Steps for Easy Roast Potatoes
Preheat your oven to 190°C. It’s a small step, but it sets the tone for a recipe that’s about to deliver big results.
Peel and cut the potatoes into quarters. If you’ve got one of those mutant giant potatoes, go ahead and cut it into smaller chunks.
Parboil the potatoes for about 5 minutes. You’re looking for that “fork can poke through, but it’s not falling apart” sweet spot.
Drain and let them dry completely. This is not the time to rush. Let the steam escape (about 10 minutes).
Make the dressing: In a bowl, combine olive oil, crushed garlic, salt, lemon juice, and oregano. Give it a good mix.
Coat the potatoes with the dressing. Use your hands to toss them if that’s easier.
Bake: Spread the potatoes on a baking tray and pop them in the oven. Every 30-40 minutes, give them a gentle toss. Mine took about 1.5 to 2 hours, but I won’t judge if you start taste-testing at the 1-hour mark.
The Result
What you get are potatoes with a crisp golden exterior, a fluffy interior, and the kind of lemon-garlic flavor that’ll have you considering whether you can eat these every day. My toddler, who typically turns his nose up at anything that isn’t shaped like a dinosaur, actually asked for seconds.
They’re so small and crunchy that eating them feels like snacking on popcorn; if popcorn were hearty, delicious, and a legitimate side dish.
Final Thoughts
This easy roast potatoes recipe has officially entered my rotation of “things I can cook without Googling halfway through.” Thanks to Lambrina, who clearly knows her way around a spud 😉
Give it a shot, whether you’re catering to a toddler, a crowd, or just indulging in some crispy comfort food. These potatoes are a hit every time.
Easy Roast Potatoes
Ingredients
Method
- Preheat your oven to 190°C.
- Peel and cut the potatoes into quarters (or smaller pieces if the potatoes are large).
- Parboil the potatoes for 5 minutes until a fork can easily poke through.
- Drain the potatoes and let them dry for about 10 minutes.
- In a bowl, mix olive oil, garlic, salt, lemon juice, and oregano.
- Coat the potatoes with the dressing, tossing them well.
- Spread the potatoes on a baking tray and bake for 1.5 to 2 hours, stirring every 30-40 minutes until golden and crispy.
FAQs: Easy Roast Potatoes Recipe
1. Should you boil potatoes before roasting?
Yep, a quick parboil makes a world of difference. It softens the potatoes just enough so they cook evenly and get that lovely crispy outside while staying fluffy inside. If you skip this step, you risk ending up with unevenly cooked potatoes, and nobody wants that.
2. Why are my potatoes not getting crispy in the oven?
A few reasons for this. It could be the type of potato, not drying them enough after boiling, or overcrowding the pan. If your spuds are too close together, they’ll steam instead of crisp. Give them space to breathe, and make sure they’re nice and dry before they hit the oven.
3. Is it best to dry potatoes before roasting?
Absolutely. After parboiling, let those potatoes sit and steam off the moisture. The drier they are, the crispier they’ll get. Trust me, it’s worth the extra 10 minutes of patience.
4. Why put potatoes in cold water before roasting?
Starting with cold water and then heating it up gradually helps release some of the starch from the potatoes, making them crisp up better in the oven. Plus, it helps them cook evenly, so they don’t get mushy in the middle while staying raw on the outside.
5. What happens if you don’t soak potatoes?
I didn’t bother soaking my potatoes, and honestly, I didn’t miss it. It seems like parboiling them and letting them dry off for about 10 minutes before they hit the oven is all you really need for this recipe. You’ll still get that crispy, golden goodness without the extra step. So, if you’re short on time or just want to skip the soak, you’re good to go!