These roasted potatoes are crispy on the outside and creamy on the inside! They’re the perfect restaurant roasted potatoes made right in your own kitchen at home!

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If you’ve been following me on Instagram you may remember that we planted our first garden this year! Well potatoes were one of the crops we planted this year and we have a little harvest of potatoes the other week. Since we grew these tasty little potatoes ourselves I decided that I wanted to make something wonderful with them for dinner and for the blog.

This recipe for roasted potatoes is a slightly adapted version of Emily Blunt’s roasted potato recipe. I saw Emily make her version of these on the Barefoot Contessa one day and I knew that these would be loved by our family.

What you’ll need for Roasted Potatoes:

• Baby Purple Potatoes and Baby Russet Roasted Potatoes diced or halved
• vegetable oil
• coarse sea salt
• garlic powder
• Badia complete seasoning (or your favorite all purpose seasoning)
• fresh parsley

So, I used Baby Purple Potatoes and Baby Russet potatoes for this recipe because that’s what we grew on our garden. Emily uses yukon gold potatoes when she makes this recipe but I also bet that red potatoes would be just as tasty.

What you’re going to want to do first is wash the potatoes and then slices them in half. If the potatoes are on the larger side you might want to quarter them. I try to make them bite sized.

Add salt to a large pot of boiling water. (Make sure this pot has a top to it, you’ll need it later)

Then go ahead and add the potatoes to the pot and bring it back to a boil

Lower the heat and simmer the potatoes for 10 minutes.

Drain the potatoes, place them back in the pot. Place the lid onto the pot and shake the pot roughly for about 15 seconds. This is going to rough up the edges of the potatoes so that they’ll get crispy when it’s time to roast them.

Spoon the potatoes onto a baking rack in a single layer and let dry and cool for 15 minutes. You want to make sure they they’re pretty dry because the next step involves tossing them into hot oil. Hot oil and water DO NOT MIX! If you toss wet potatoes into hot oil the oil is going to sizzle and pop and burn you.

Pour oil into a large roasting pan and heat in the oven for 10 minutes. Remove pan from the oven and carefully spoon potatoes into the oil making sure to toss them lightly to coat each potato.

Sprinkle potatoes with garlic powder and complete seasoning.

Lower the oven temperature to 350F.

Roast for 1 hour.

Transfer to a serving plate and sprinkle with parsley.

Now they’re ready for dinner! I love how easy but delicious these roasted potatoes are.

Q&A:

• Do I have to use purple and russet potatoes?

Nope. You can use any kind of smallish potato. Emily Blunt likes yukon gold and I bet red potatoes would be great too.

• I don’t know what Badia complete seasoning is. What else can I use?

Badia complete seasoning is just an all purpose seasoning that I like to use. You can order it online or find it in the Mexican spice section of the grocery store. Or you can use your favorite all purpose seasoning.

 

More Potato Recipes to make:

• Spinach Parmesan Tzatziki Smashed Potatoes
• Instant Pot Potato Soup
• Loaded Chicken Stuffed Potatoes

More Side Dish Recipes to make:

• Roasted Cherry Tomatoes
• Ham and Cheese Pasta Salad – No Mayonnaise
• One Dish Easy Cheesy Mac and Cheese

 

Roasted Potatoes

If you make this recipe, snap a picture and share it on Instagram, Facebook or Twitter with the and hashtag #bigbearswife —

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