Crispy oven roasted potatoes are coated in a delicious herb seasoning. This recipe skips par-boiling potatoes saving you time and washing up! Simply cut the potatoes, toss in oil and seasoning and roast in the oven until crispy and golden.
These simple oven roasted potatoes are the perfect side dish for so many meals. Perfectly crispy on the outside with a fluffy interior.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in January 2010.
When I've got extra time on my hands, I prepare roast potatoes, like these masala roast potatoes, from scratch. For a quick side though, this version is my go-to. I don't peel the potatoes nor par boil and they still have crispy edges and fluffy insides.
The beauty of these potatoes is that you can sub in any flavour seasonings and make them your own!
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Potatoes - I recommend using floury potatoes for this recipe so your roasts are fluffy inside and crispy outside. However, I have used simple all-rounder potatoes for this recipe and the potatoes still taste really good.
I have not peeled the potatoes but you can if you wish. Aim to cut the potatoes into the same size to allow for even cooking.
Dried mixed herbs - optional but adds wonderful flavour without being overpowering.
Salt and black pepper
Oil - I have used olive oil but you can use any other neutral oil of choice.
Hayley's Tips
- Cut the potatoes into equal size to ensure even roasting.
- You need to be generous with the oil to get an extra crispy outer layer.
- Do not overcrowd the baking tray or else the potatoes will become soggy as they steam cook instead of roasting.
- For flavour variations, try my Air Fryer Indian Potatoes or Air Fryer Mexican Cheesy Potatoes.
Serving Suggestion
Serve oven roasted potatoes as a side for your favourite recipes.
They're perfect as part of a roast with these air fryer parsnips and cauliflower cheese.
Storage
Roasted potatoes are best eaten on the day they are prepared. Leftovers can be stored in airtight containers and kept refrigerated for up to 5 days. Reheat on a low heat in the oven until crispy again.
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📖 Recipe
Oven Roasted Potatoes without Parboiling
Equipment
- oven
- Baking tray
Ingredients
- 5 large potatoes
- 3 tablespoon oil
- 2 tablespoon mixed dried herbs
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 180℃/356℉.
- Rinse the potatoes under running water, remove any dirt by scrubbing them well.
- Cut them into large equal size cubes.
- In a large mixing bowl, add the potato cubes, oil, seasoning and mixed dry herbs.
- Mix well and arrange in a single layer in a roasting tin.
- Roast in the preheated oven for at least 35 minutes or until golden brown.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
My mum used to always parboil before roasting, not anymore! This method gives you just as crispy an outside and fluffy an inside with so much less faff, just toss them in oil and seasoning and let the oven do all the work.
jayasri says
That's new to me I will try this sometime, looks very yummy, My family love potatoes, that's why it caught my eye!!, thanks for visiting my blog and leaving such a lovely comment, you have a very beautiful blog, Oh! Happy sankranthi dear, will be visiting you often
prasu says
lovely and crispy dear...
Jaya M says
lovely way to use couscous ..and your corn on cob curry sounds so interesting n delicious..
hugs and smiles
jcookingodyssey says
Hi Jyoti
about an hour...good luck! yes you can find it in any store
Veggie Hut says
i googled to find out what couscous is! I am going to look out for it in store today..:)
How long it takes to roast the potato in oven..