Easy Oven Roasted Potatoes with garlic are the perfect side dish! We par-boil our roasted potatoes for the perfect crunchy outside and soft inside.
I’m not ashamed to say that potatoes are one of my favorite side dishes. I know, I know: potatoes are carbs and carbs are evil. BUT – dare I say that potatoes are at least a natural carb? They’re a vegetable? So they’re okay to eat?
I’ll take my potatoes any way you want to serve them: mashed, au gratin, French fries….but my favorite way to make potatoes are these oven roasted potatoes. They’re flavorful, crisp on the outside, and soft on the inside, just like potato wedges should be.
Growing up, we’d have these potatoes every time my Nana made lamb. I’m pretty sure it was the only time we’d eat them because her “lamb pan” was the best one for roasting potatoes: it was seasoned and old and dark and turned out the BEST roasted potatoes every single time.
Now, I don’t have my Nana’s lamb pan (my mom has it), but you can make delicious roasted potatoes anytime you want using this easy method.
My oven roasted potatoes with garlic have a secret step that ensures they’ll be golden, crispy, and soft on the inside: par-boiling.
I’d never thought about pre-cooking potatoes before roasting them until I was in my 20s. My husband and I were visiting friends of his in London and she par-boiled the potatoes before roasting them. An additional step, sure, but it produced the BEST cooked-through potatoes. I’ve been par-boiling them ever since.
What does Par-Boil mean?
Par-boil means partially boil, that is you boil the vegetable for just a few minutes, then roast it or cook it how the recipe calls for. Why do people par-boil potatoes? I do it because it ensures that the potato will be cooked through and allows the roasting step to give the potatoes a golden and crispy outside.
How do you par-boil potatoes?
It’s super simple, and I’m going to show you how.
Simply slice your potatoes in the desired shape (for this recipe I cut them in wedges).
Important: make sure all your wedges are the same size for even cooking time.
Simply cover the potatoes with water in a large saucepan. Cover and bring to a boil. Boil for just 2 minutes, then drain well.
Your potatoes are now par-boiled!
Then I toss my par-boiled potatoes with olive oil and herbs before I roast them:
- Granulated onion
- Italian seasoning
- Smoked Paprika (or regular paprika)
You can also use seasoning salt during that step!
Then, place the sliced potatoes in the oven. I roast them on a greased cookie sheet in a single layer.
How long do you roast potatoes in the oven?
I roast my par-boiled potatoes at 400°F for about 20-30 minutes, depending on their size. Try to remember to turn them partway through baking so they are evenly browned (unlike mine!)
These crispy oven roasted russet potatoes are the perfect side dish for any meal!
Tips and tricks for making the perfect oven roasted potatoes:
- Make sure to use a rimmed baking sheet. Grease it with oil so they don’t stick.
- Place the potatoes in a single layer on the baking sheet.
- Do NOT use foil or parchment: bake the potatoes right on the baking sheet. This will help them brown!
- Don’t skip the par-boiling step. It ensures a crispy potato with a soft center!
- Mix up the herbs and spices you use but don’t skip the garlic. Garlic roasted potatoes are delicious!
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Easy Oven Roasted Potatoes
- 4 medium Idaho potatoes washed and sliced into wedges
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon smoked paprika
- Preheat oven to 400°F. Grease a rimmed baking sheet with oil.
- Place sliced potatoes in a 2 Qt saucepan. Fill with water and cover. Place over medium-high heat and bring to a boil. Boil for two minutes; drain.
- Place par-boiled potatoes in a large bowl. Toss with olive oil, garlic, and spices. Spread on prepared pan.
- Bake 15-30 minutes, or until browned and cooked through. (Baking time with depend on the size and thickness of your potato wedges.)
Nutritional information not guaranteed to be accurate
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We love these with 5-minute gravy!
Complete your meal by making pot roast with your potatoes!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: January 10, 2019