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.

Golden brown oven roasted potatoes on a serving plate

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:

LET US KNOW YOUR THOUGHTS: If you try this recipe, please leave a star rating and/or a comment below. We’re always happy to hear from our readers! You can also follow us on Pinterest, Facebook, or Instagram, or sign up for our email list to get our recipes sent directly to your inbox.

Our Best Oven-Roasted Potatoes

Our Best Oven-Roasted Potatoes

5 from 6 votes
Leave a Review »
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.
Yield: 4 to 6 servings
Prep: 10 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 15 minutes
Print Recipe Pin Recipe Save Recipe

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.

Tips for Making This Recipe

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.
Author: Lynne Webb
Course: Side Dishes
Cuisine: American
Calories: 238kcal, Carbohydrates: 33g, Protein: 4g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Cholesterol: 8mg, Sodium: 95mg, Fiber: 3g, Sugar: 2g
Have you made this recipe?Snap a photo and tag @gourmetconnect in your posts. We love to see what you’ve been making!