Easy oven roasted potatoes
Looking for a Thanksgiving side recipe to wow your guests? This easy oven roasted potatoes recipe will give even the first timers a delicious, fancy looking but easy potato side dish, with crispy skin and a moist inside.
I’ll take absolutely no credit for coming up with these easy oven roasted potatoes! It’s all Martha Stewart’s! But when I saw this crispy potato roast I felt it was calling my name! It’s not only so appealing to the eye but by reading the instructions, it sounded really simple and easy to make too. Time consuming, yes, but totally worth it!
I am not one to spend so much time in the kitchen (this recipe calls for 2 hours for baking and about 20 minutes preparing the ingredients)! BUT! I thought since I’m not making these sliced roasted potatoes on a daily basis, I can spend a bit more time in the kitchen making a simple but festive looking dish. Turns out I made the right choice as although my crispy oven potatoes spent 2 hours in the oven, I had time to do other stuff in between checking them up to brush some more oil and butter on. I actually finished 2 other projects for this site while these splendid easy oven roasted potatoes was baking. Pretty impressive!
I made a couple of alterations to the original crunchy roast potatoes recipe by adding bacon, some chili pepper flakes, sesame seeds and a bit more butter and oil (because of my nasty oven which keep playing tricks on me every time I bake something; or maybe I just suck at baking! Who knows?).
How to make easy oven roasted potatoes
Ingredients:
- 5 tablespoons butter, melted
- 5 tablespoons extra-virgin olive oil
- 10 medium russet potatoes, peeled
- Coarse salt
- 1 small onion, peeled and very thin sliced julienne
- 1/4 teaspoon red pepper flakes (optional) (I used them only on half the potatoes because I was gonna serve this dish to my 4 years old too)
- a few fresh thyme sprigs
- a couple of fresh rosemary sprigs
- 1/2 teaspoon black peppercorns
- About 5 tablespoons, diced
- Round 9″ baking dish
Directions:
- Mix oil and melted butter in a small dish. Set aside.
- Brush a round baking dish with a little of the butter/oil mixture.
- Preheat oven to 375 F
- Slice the potatoes as thin as possible, crosswise (the thinner, the crispier).
- Arrange potatoes in circle in the baking dish.
- Wedge onions in between potato slices.
- Brush more butter and oil mixture.
- Sprinkle salt, pepper flakes, peppercorns and sesame seeds.
- Bake for 1 hour and 25 minutes uncovered. While baking, check potatoes every 1/2 hour and brush more oil/butter mixture. Separate the slices with a knife if you need to. Depending on your oven you may need to adjust the oven temperature.
- While potatoes are baking, brown the bacon in a skillet. Drain on a paper towel. Set aside.
- Remove potatoes from oven.
- Sprinkle bacon and stuff some throughout the potatoes too.
- Lay the thyme and rosemary sprigs on top of potatoes.
- Bake for an additional 35 minutes
- Remove from oven.
- Sprinkle on a little more salt.
- Serve immediately, simple or with sour cream. Make this a main dish by serving it with a bowl of salad.
More potato recipes you will enjoy
- Pizza stuffed potatoes
- Mashed potato pancakes
- Baked Parmesan potato stacks
- Homemade baked potato chips
- Roasted potatoes with sausage
- Potato mushroom roast
I hope you liked this recipe and you’ll give it a try soon! I would love to hear your thoughts on this recipe so please leave a comment below and don’t forget to rate the recipe card! Happy baking!
Crispy potato roast
Ingredients
- 5 tablespoons butter melted
- 5 tablespoons extra-virgin olive oil
- 10 medium russet potatoes peeled
- Coarse salt
- 1 small onion peeled and very thin sliced julienne
- 1/4 teaspoon red pepper flakes optional (I used them only on half the potatoes because I was gonna serve this dish to my 4 years old too)
- a few fresh thyme sprigs
- a couple of fresh rosemary sprigs
- 1/2 teaspoon black peppercorns
- 5 tablespoons bacon cooked and diced
Equipment
- mandolin
- Round 9" baking dish
- oven
Instructions
- Mix oil and melted butter in a small dish. Set aside.
- Brush a round baking dish with a little of the butter/oil mixture.
- Preheat oven to 375 F
- Slice the potatoes as thin as possible crosswise (the thinner, the crispier).
- Arrange potatoes in circle in the baking dish.
- Wedge onions in between potato slices.
- Brush more butter and oil mixture.
- Sprinkle salt, pepper flakes, peppercorns and sesame seeds.
- Bake for 1 hour and 25 minutes uncovered. While baking, check potatoes every 1/2 hour and brush more oil/butter mixture. Separate the slices with a knife if you need to. Depending on your oven you may need to adjust the oven temperature.
- While potatoes are baking, brown the bacon in a skillet. Drain on a paper towel. Set aside.
- Remove potatoes from oven.
- Sprinkle bacon and stuff some throughout the potatoes too.
- Lay the thyme and rosemary sprigs on top of potatoes.
- Bake for an additional 35 minutes
- Remove from oven.
- Sprinkle on a little more salt.
- Serve immediately, simple or with sour cream. Make this a main dish by serving it with a bowl of salad.
Nutrition
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ABOUT PETRO
Hi, I’m Petro, author and founder of Easy Peasy Creative Ideas. Sewist, crafter, avid DIY-er, foodie, photographer, homemaker and mommy to one. I’m an expert at coming up with quick, clever sewing tips, recycling crafts and simple, easy recipes! You can find my ideas featured in reputable publications such as Country Living, Good House Keeping, Yahoo News, WikiHow, Shutterfly, Parade, Brit & Co and more. Thanks for stopping by and hope you’ll stay for a while, get to know me better and come back another time. Stick around for real fun projects! Read more…