Crispy edges, fluffy centers and a coating of aromatic herbs — these country-style roasted potatoes are the side dish that steals the show. Tossed in spiced oil with garlic, rosemary and paprika, they roast up golden and irresistible. They pair beautifully with hearty mains like our salmon and potato casserole or oven-baked chicken and potatoes in kefir marinade. Find more roasting tips at Serious Eats.
Ingredients
- 2 kg (4.4 lb) potatoes
- 150 g (2/3 cup) vegetable oil
- 5 g (1 tsp) dry rosemary
- 5 g (1 tsp) khmeli-suneli
- 2 g (1/2 tsp) ground pepper
- 5 g (1 tsp) sweet paprika
- 3 g (1/2 tsp) turmeric
- 100 g (1/3 cup) tomato ketchup
- 5-6 garlic cloves
- salt, to taste
Instructions
- Use peeled potatoes, or young potatoes with the skin on.
- Toss the potatoes with the oil, all the spices, and the crushed garlic.
- Roast in a preheated oven at 180C (350F) for 40 minutes until crisp and golden.
- The spice-oil mix keeps in the refrigerator for at least a week.
Tips
Cut the potatoes into even wedges so they cook at the same rate, and don’t crowd the tray — space is what makes them crisp. Leftover spice-oil mix keeps in the refrigerator for at least a week, ready for your next batch.
Nutrition (per 100 g): 142.3 kcal, protein 8.5 g, fat 13.9 g, carbs 12.3 g.