Roasted Potato Ideas

Why these items are on the list

1. Red or Yukon gold potatoes. Thin skins tend to roast softer and more buttery, and there's no need to peel them.
2. Russets for a fluffy middle. They roast crisp outside and fluffy inside; Holly Nilsson loves the earthy flavor the skin adds.
3. Baby potatoes, halved. Skip the peeling. RecipeTin Eats likes potatoes about 4 cm across whole, which makes a big bite once halved.
4. Sweet potatoes. Spend With Pennies says any kind of potato will roast, sweet ones included.
5. Soak cut potatoes in cold water. Spend With Pennies says 20 minutes up to an hour pulls out starch. It's optional, but easy to forget.
6. Dry them well before oiling. Wet potatoes steam instead of roasting, so pat them properly dry before the oil goes on.
7. Cut into 1-inch cubes. Even sizes cook evenly, and the times below assume this size.
8. Coat every piece in olive oil. Toss until all of it's covered. Delish Knowledge says not to cut back on the oil.
9. Garlic powder, 1 teaspoon per 2 pounds. Fresh garlic can burn at high heat, so Spend With Pennies uses a teaspoon of powder for 2 pounds.
10. Smashed whole garlic cloves. Keep the skins on and smash with a knife. They flavor the potatoes without burning like minced.
11. Fresh rosemary, thyme or parsley. Spend With Pennies uses about 3 tablespoons chopped fresh herbs for 2 pounds. Basil works too.
12. Dried herbs, added halfway. RecipeTin Eats says dried thyme or rosemary burns if added at the start, so toss it in halfway.
13. A little paprika. Spend With Pennies uses half a teaspoon with the garlic powder and herbs for 2 pounds.
14. Single layer on the pan. Crowded potatoes steam. If your pan's small, use two baking sheets.
15. Roast at 425°F. Spend With Pennies roasts most often at this heat, 30 to 35 minutes for 1-inch cubes.
16. Match roasting time to oven heat. Spend With Pennies' times for 1-inch pieces: 350°F takes 45 to 50 minutes, 400°F about 30, 450°F 20 to 25.
17. Leave them alone to brown. RecipeTin Eats says stuck potatoes mean the crust hasn't formed; don't rip it off, they'll release when ready.
18. Boil first, then rough up. Several showdown recipes at The Kitchn boil large chunks, then shake them to rough the edges.
19. Crispy lemon potatoes. Don't Go Bacon My Heart's roundup pick: lemon-infused potatoes that are actually crispy.
20. Mini hasselback potatoes. Don't Go Bacon My Heart calls these a fun way to serve roasties.
21. Salt and vinegar roast potatoes. One for anyone whose favorite crisp flavor is salt and vinegar.
22. Top with chives, bacon or cheese. Sour cream or Greek yogurt on the side works, plus green onions, cheddar or Parmesan.
23. Pan-fry leftovers into smashed potatoes. Press them flat with a glass or spatula, then fry in a little oil until crisp.
24. Reheat in oven or air fryer. Delish Knowledge: oven at 400°F for 10 to 15 minutes, air fryer 3 to 5, since cold leftovers lose crispness.
25. Freeze extras in a bag. Spend With Pennies freezes leftovers in a bag, then reheats them in the oven, toaster oven or frying pan.
26. Use leftovers in frittata or hash. Also good as hashbrowns or in casseroles. RecipeTin Eats says they keep 3 days in the fridge.

Tick off the choices as you shop, then keep it propped on the counter while the oven does its work. Skip what doesn't suit this dinner.