A flatlay picture of roasted potato in frying pan
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5 from 1 vote

Roasted Potatoes

Roasted potatoes are traditionally popular as a side dish on festival dinner tables. But if you want to step out of the box and enjoy these all year round, this is the recipe you go for. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Side Dish, Snack, Potluck
Cuisine: British, American, Canadian
Keyword: roasted potatoes, roast potatoes
Appliance: oven, Baking pan
Servings: 6 people
Author: Prachee


  • 1 kg potatoes
  • olive oil virgin
  • 5-8 large cloves garlic minced
  • 4-6 sprigs rosemary fresh
  • 2-4 sprigs thyme
  • 1 cup parsley or coriander
  • salt to taste
  • black pepper freshly ground


  • To make golden roasted potatoes, start by preparing the potatoes. If you are leaving the skins on, wash and scrub them clean. Otherwise, peel them and dice them into uniform pieces.
  • Boil these pieces with a pinch of salt in the water. Ensure that they do not lose consistency or get too soft. Take these off the heat.
  • Meanwhile, in a pan, heat a couple of tablespoons of oil. To this, add the minced garlic and the herbs. Let the garlic turn golden.
  • Take the pan off the heat. Pass this oil through the strainer. Save the garlic and herbs separately from the oil.
  • In a bowl, place the boiled potatoes and pour the strained oil over them. Toss them together to ensure uniform coating. Also, add the salt and black pepper to this mix. Toss these well till you see an almost mushy coating form over the potatoes.

Oven-Roasted Potatoes

  • If you are using the oven to roast potatoes, place them in the baking tray layered with a parchment sheet. Place them in a single layer and do not crowd the tray.
  • Bake them in the oven for about an hour at 400 degrees F or 200 degrees C. At around the 20-30 minute mark, intervene to flip them around.

Pan-Roasted Potatoes

  • If you are looking to skip using the oven, here is how you roast potatoes in the pan. Follow the same steps through till tossing the boiled potatoes in the bowl.
  • Place a pan on medium heat. Once hot, bring the potatoes in. Do not overcrowd the pan or the potatoes could turn mushy and not crispy.
  • Keep moving them around in the pan to ensure roasting on all sides. Once brown and crunchy on all sides, take them off heat.


  • Serve them hot in a bowl, garnished with chopped parsley or coriander as well as the garlic and herb mix saved from the infused oil.
    A flatlay picture of roasted potato in frying pan


If you are feeling experimental and this is a personal bowl for one, feel free to add condiments or any other garnish. You can try some grated cheese or a dash of mayonnaise and hot sauce. The best roasted potatoes are the ones you enjoy the most.