If there is one thing that is consumed quite frequently in our house, it’s potatoes. The Englishman and I usually buy a bunch of red potatoes and sweet potatoes each week and always make our way through them. Our favorite way to eat them is to roast them in the oven, so I thought I’d share a little tutorial on how to make roasted potatoes.
It may sound like a super simple thing to do, but after lots of trial and error (burnt potatoes, too soggy, etc.) we finally have the method down. The potatoes come out nice and crispy as if they were fried, and are delicious.
How to Make Roasted Potatoes
Olive Oil or Sunflower Oil
Preheat your oven to 350F. Rinse and dice your red potatoes and place them in a large pot. Fill your pot with water and bring to a boil.
Let your potatoes boil in the pot for 15-20 minutes. While your red potatoes are boiling, rinse and chop your sweet potatoes (you don’t boil them) and lightly coat a baking dish with either olive oil or sunflower oil.
Once the red potatoes are done boiling (skin should be slightly peeling off), drain the water and drizzle lightly with olive oil. Add salt and pepper and gently stir the potatoes in the pot.
Pour the red potatoes into the baking dish. Place your sweet potatoes in the empty pot and drizzle with olive oil, salt and pepper, Lightly toss the sweet potatoes until they are fluffy and add them to the baking dish as well.
Place baking dish in the oven and let potatoes bake for 1-1.5 hours. If you are short on time, you can turn the oven up to 375F to help the potatoes roast faster.