This post may contain affiliate links. See our disclosure policy.
These delicious, oven-roasted potatoes are perfectly crisp on the outside and soft in the center thanks to a quick par-boiling prior to roasting.
Oven-roasting is generally a very easy way to prepare potatoes. You can simply cut them into cubes, toss them with a little oil and an all-purpose seasoning blend, and pop them in the oven until tender and delicious.
These oven-roasted potatoes are simple too, but they take a little longer and include the extra step of par-boiling the potatoes prior to roasting. The resulting texture and added flavor are well worth the extra effort.
More Potato Recipes:
Our Best Oven-Roasted Potatoes
These delicious, oven-roasted potatoes are perfectly crisp on the outside and soft in the center thanks to a quick par-boiling prior to roasting.
Ingredients
- 2-1/2 lbs Yukon Gold potatoes, peeled
- 1-1/2 tablespoons melted butter
- 3 to 4 tablespoons oil, see notes
- 1 tablespoon flour
- All-Purpose Seasoning Blend, (or salt)
- Freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Cut the potatoes into 1-inch cubes and add them to a saucepan. Sprinkle with salt and cover with cold water. Bring the water to a full boil, then reduce the heat and simmer for 3 minutes. Drain well and set aside.
- Combine the melted butter and olive oil on a large, shallow baking pan (about 17 x 11-inch) and tilt it back and forth to coat the surface evenly. If you can’t cover the surface completely, add a little more oil. Place the pan in the oven for 5 minutes to preheat the butter-oil mixture.
- Dust the potatoes lightly with flour, tossing to coat as evenly as possible. Add the potatoes to the hot fat and using tongs, turn the pieces to coat them with the butter-oil mix. Be sure to spread them in a single layer, allowing for a little space between the pieces.
- Roast until browned and crisp, 45 to 50 minutes, turning the potatoes every 15 minutes to ensure that they brown evenly. Season to taste with All-Purpose Seasoning Blend and freshly ground pepper. Serve immediately.
Notes
It’s best to use a combination of melted butter and oil as butter alone would burn before the potatoes were cooked through and nicely browned. Choose an oil with a relatively high smoke point like safflower, peanut, or canola.
Another option is to use refined, filtered duck fat which you can buy in a jar. The flavor is really wonderful and it makes a nice, once-in-a-while indulgence.
Nutrition
Calories: 238kcal, Carbohydrates: 33g, Protein: 4g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Cholesterol: 8mg, Sodium: 95mg, Fiber: 3g, Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
Winner winner potato-dinner!
Thank you for this recipe! Easy to follow and delicious! I also appreciate you including the rationale of why we heat the oil. Many oven-roasting recipes don’t call for that step, but it really makes a difference!
Hi Carma,
Happy to hear you liked the potatoes. Thanks for taking the time to let us know.
I LOVE POTATOES and this is a great way to fix them. Yukon Golds are a favorite in my house!
Hi Elizabeth,
Thanks for your comment. I have yet to meet anyone who doesn’t like roasted potatoes. Glad you enjoyed them.