These Roasted Russet Potatoes are so crispy and flavorful and can be served as a side dish with so many meals. A super easy, hearty recipe that everyone will love!
Is there possibly a more cozy and comforting food on this earth than some perfectly prepared potatoes? I seriously think not! So filling and versatile, potatoes sneak their way into SO many of my recipes and I am not complaining! Cook up some air fryer breakfast potatoes in the morning or serve a side of red skin mashed potatoes with a delicious steak for dinner and either way, they do not disappoint!
Today’s recipe is oven-roasted russet potatoes and I can guarantee that they will become an easy go-to side dish for your family meals. These potatoes take just 5 minutes to prep before you throw them in the oven – so simple, an easy go-to side dish!
What is the Difference Between a Russet Potato and a Regular Potato?
Did you know that there are over 5000 types of potato? Yes, that’s right, five thousand! Based on the selection available at my local grocery store, I would never have guessed! Anyway, there’s no such thing as a ‘regular’ potato, they all have different qualities, varying in size, shape, color or texture, with a unique name to match!
Russet potatoes are large and have rough, brown skin with white, starchy flesh inside. Russet potatoes are also known as Idaho potatoes and are very common throughout the US.
What are Russet Potatoes Best For?
Russet potatoes are super versatile, you can prepare them in many different ways, which makes them a great option for a side dish. Baked in the oven, mashed, or made into french fries, russet potatoes are always delicious!
The recipe I’m sharing today is for roasted russet potatoes made in the oven, but if you’re looking for more inspiration, here are some of my favorite russet potato recipes:
- Tasty home-fry-style air fryer breakfast potatoes
- Healthy potato chips are also made in the air fryer
- Air fryer potato wedges – can you tell I love my air fryer!
- Perfectly creamy mashed potatoes
- Easy Instant Pot boiled potatoes
Is a Russet Potato the Same as a Baking Potato?
Russet potatoes are also known as baking potatoes, as they are a popular choice for this method of cooking. Russet potatoes are excellent for baking because of their low moisture and thicker skin – this means they get nice and crisp on the outside, while the hot insides become soft and fluffy.
What Potatoes are Similar to Russet Potatoes?
If you’re wondering what to substitute for russet potatoes, I have a few suggestions for you! If you’re looking for another all-purpose potato that can be transformed by any method of cooking, Yukon Gold potatoes are your best bet. They have a thinner skin and more buttery texture, great for mashing, baking or frying!
Other substitutes for russet potatoes include white potatoes for boiling and sweet potatoes for baking or mashing. This recipe calls for russet potatoes, but you can use any kind of potatoes that you have on hand!
Ingredients Needed to Make Oven Roasted Russet Potatoes
Delicious and nutritious recipes do not always have to be complicated or require outlandish ingredients you’ve never heard of before. This roasted russet potatoes recipe only calls for a handful of ingredients that you may already have in your kitchen. Here’s what you will need:
- Russet Potatoes
- Olive Oil
- Dried Rosemary
- Dried Thyme
- Fresh Garlic
- Fresh Parsley
How to Make Roasted Russet Potatoes
Fire up the oven and let it preheat fully. Soak the potatoes in cold water for a while, then pat them dry with a paper towel.
Place the potatoes in a large bowl and add the oil, tossing to coat. Break down the rosemary, then add it to the bowl along with the other ingredients. Toss once again until everything is well distributed.
Spread the potatoes onto a rimmed baking sheet and pop it in the oven for a little while. Stir, then continue roasting until the potatoes are golden brown and fork tender.
Sprinkle your roasted potatoes with fresh parsley, serve and enjoy!
Roasted Russet Potatoes FAQ
To ensure the most crispy oven-roasted russet potatoes, I recommend roasting them for 10 minutes before stirring them around a little bit and placing them back in the oven to roast for an additional 10-15 minutes. This should result in golden, crispy on the outside, soft on the inside potatoes!
The potatoes are done when they are golden brown and crispy on the outside, but tender and fluffy when pricked with a fork.
The secret to crispy potatoes is the oven’s temperature. This recipe calls for a temperature of 425 degrees Fahrenheit. With the help of the olive oil, cooking them at this higher temperature helps to achieve that nice crunchy bite.
Your potatoes may take longer to cook if you cut them a bit too thick. I recommend cutting them thinner before roasting them.
Many different oils would work for this, but for this recipe, I suggest olive oil as it has a medium to high smoke point.
These potatoes would be absolutely delicious served alongside a coffee rubbed steak with a side of perfectly crisp asparagus stir fry to finish off the plate! So many delicious flavors and textures!
More Delicious Recipes
- roasted potatoes and asparagus
- roasted sweet potatoes and brussels sprouts
- twice baked mexican sweet potatoes
- 1 1/2 Lbs Russet potatoes, cut into 3/4 inch cubes
- 2 Tbsp Olive oil
- 2 tsp Dried rosemary (not fresh)
- 1 Tbsp Fresh garlic, minced
- 1 1/2 tsp Salt
- 1/2 tsp Dried Thyme (not fresh)
- 1/2 tsp Paprika
- 1 Tbsp Fresh parsley, minced
- Heat your oven to 425 Degrees F
- OPTIONAL BUT RECOMMENDED STEP: Soak the potatoes in cold water for 1 hour. Then, drain and throughly pat dry with a paper towel.
- Toss the potatoes with the oil.
- Using the bottom of a hard glass cup break down the rosemary * and toss into the bowl with all the other ingredients (except the parsley.) Toss to coat well.
- Spread onto a large, rimmed baking sheet, making sure to leave some room between the potatoes.
- Bake for 10 minutes. Stir and then bake another 10-15 minutes until soft and golden.
- Toss with the fresh parsley and DEVOUR!
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
For This Recipe, I recommend:
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