Crispy on the outside and tender on the inside, these oven-roasted potatoes are the perfect side dish for any meal. With simple ingredients and easy prep, they’re sure to become a family favorite in no time.
Prep Time10 min
Cook Time30 min
Total Time40 min
Difficulty
Medium
Cooking Secrets
Cut the potatoes into even pieces to ensure they cook uniformly.
Use a high smoke point oil like olive or avocado oil for roasting.
Toss the potatoes halfway through cooking for an even crisp.
Ingredients
0/8
Why This Recipe Is So Easy To Love
These potatoes come out crispy on the outside and tender on the inside. They have a rich, savory flavor that pairs well with many dishes. Plus, they are easy to prepare and make a great side for any meal.
Step 1
Peel the potatoes and cutting them into strips about half an inch thick. Put the cut potatoes in a bowl of cold water and let them soak for about 15 minutes—this helps get rid of some of the starch. While they soak, preheat your oven to 400°F (200°C). Line a baking sheet with foil and give it a quick spray of cooking oil.
Step 2
Drain the potatoes and pat them dry really well so they crisp up nicely. In a large bowl, mix together the white wine, olive oil, thyme, minced garlic, salt, and pepper. Toss the potatoes in this mixture until they’re all coated. Spread them out in a single layer on the prepared baking sheet, making sure the pieces aren’t touching.
Step 3
Pop the potatoes in the oven and roast for 15 minutes. Then, give them a good stir or flip and keep roasting, turning them occasionally, until they’re golden and crispy—this usually takes another 15 to 20 minutes. Enjoy!
75
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Variations
Serve these roasted potatoes alongside grilled meats, roasted chicken, or a fresh salad. They also make a tasty addition to breakfast plates with eggs and bacon. Garnish with fresh herbs like parsley or chives for extra color and flavor.
Leftover Storage Tips
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or a skillet to keep them crispy. Avoid microwaving, as it can make them soggy.
Frequently Asked Questions
Can I use a different type of potato for this recipe?
Yes, Yukon Gold or red potatoes work well, but russets give the crispiest texture.
Why do I need to soak the potatoes in water?
Soaking removes excess starch, which helps the potatoes become crispier when roasted.
Can I skip the white wine in the recipe?
Yes, you can replace it with a little water or vegetable broth if you prefer.
How do I know when the potatoes are done roasting?
They should be golden brown and crispy on the outside, and tender inside when pierced with a fork.
Can I prepare the potatoes ahead of time?
You can cut and soak them in advance, but it’s best to roast them fresh for optimal texture.
What’s the best way to make sure the potatoes roast evenly?
Spread them in a single layer without crowding and stir or flip them halfway through cooking.
Can I use fresh garlic instead of garlic granules?
Yes, about one clove of minced fresh garlic works well as a substitute.
Is it okay to use less oil or cooking spray?
You can reduce the oil slightly, but some fat is needed to help the potatoes crisp and brown properly.
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