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Sunday dinners at our house always feature these crispy Russet spuds. I've spent years getting them just right - that amazing contrast between the crunchy outside and soft inside makes everyone happy. Nothing fancy needed here - just good technique and basic seasonings to transform ordinary potatoes into something special.
Why These Spuds Work So Well
For truly outstanding roasted potatoes, Russets are my go-to every time. Their high starch content creates that dreamy texture combo - super crispy exteriors with cloud-like centers. My kids call them potato pillows, and honestly, that's the perfect description.
Your Shopping List
- Fresh Parsley: 1½ tbsp; chopped finely, adds brightness and color at the end.
- Rosemary: 1 tsp; dried or fresh for that woodsy, fragrant kick.
- Black Pepper: 1 tsp; for a subtle warmth throughout.
- Salt: 1 tsp; brings out the potatoes' natural flavors.
- Olive Oil: 3 tbsp; helps create that golden crust and adds depth.
- Russet Potatoes: 6 medium-sized; washed well and chopped into 1½-inch chunks for consistent cooking.
The Cooking Process
- Fresh Finish
- Just before bringing them to the table, scatter fresh parsley over top for a burst of color and garden-fresh taste.
- Into the Oven
- Bake for around 30 minutes, flipping once halfway through cooking until you see that beautiful golden color all around.
- Give Them Space
- Arrange them on your baking tray with gaps between each piece - this is crucial for getting that crispiness on all sides.
- Season with Love
- Mix your potato chunks in a large bowl with oil and all your seasonings until they're completely covered.
- Start with a Hot Oven
- Preheat to 425°F while you wash and cut your potatoes into uniform pieces.
Custom Flavor Options
We sometimes throw in some Cajun seasoning when we want something more exciting. Adding some crushed garlic never disappoints anyone around our table. For chicken dinners, I'll often switch to Italian seasonings since they go together so well.
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Insider Secrets
Want to nail these potatoes every time? Cut them exactly the same size for even cooking. Don't jam too many on one pan - they'll steam instead of roast. Got some left from dinner? Just pop them back in a hot oven for a few minutes and they'll crisp right up again.
Frequently Asked Questions
- → What makes russet potatoes good for this?
They're super starchy, which helps them crisp up on the outside while staying fluffy and soft inside.
- → Can I chop these potatoes ahead of time?
Yep! Keep them in cold water in the fridge for up to a day. Just dry them off well before roasting for extra crispiness.
- → How do I know when they're ready?
Poke them with a fork—if it slides in easily and they're golden outside, they should be good. This usually takes 30-35 minutes in the oven.
- → What can I serve with these?
They work with pretty much anything: chicken, steaks, fish, or even brunch plates like eggs and bacon.
- → Can I use different herbs?
Absolutely! You can try thyme, oregano, or a mix of your favorites. Add delicate herbs after roasting to keep the flavors fresh.