Potato roasties are little bites of potato heaven: crispy on the outside and light on the inside. They’re the perfect St. Patrick’s Day side dish, but good enough to eat all year long!
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Jump to RecipeIn honor of St.
Usually I can resist potatoes. Don’t get me wrong, I love them. I’m just saying that if you offer me potatoes vs bread vs pasta, I won’t go with potatoes. Except for really good mashed potatoes and these roasties.
That above statement about resisting potatoes is sacrilege to my Irish friends, and I’ve gotten in trouble for saying it. So maybe don’t mention it at your St. Patrick’s Day festivities.
I was originally introduced to these by my friend Julia, who grew up watching her mom make these. After she moved out, she tweaked them a bit and is now the reigning queen of making roasties. Since you can’t mess with royalty, I’ve included the recipe exactly as she makes them.
My love of roasties predates my roasted vegetable obsession, but it fits right in with asparagus, balsamic brussels sprouts, or just about anything else you can come up with.
The prep work is simple: peel (or not), chop, toss, and roast. Flip once. You’re done. It’s a great option when you need a side dish but
Slice them thin: the thinner, the more crispy they’ll end up. They’re best straight out of the oven, so work on the protein while they’re roasting. If you don’t, you’ll find yourself munching nonstop on them as you cook everything else!
Tools you’ll need: sheet pan, good knife, and cutting board.
Potato Roasties
Ingredients
- 2 lbs potatoes
- 1-2 tbsp extra virgin olive oil
- 1 tsp oregano
- 1 tsp salt
- pepper to taste
Instructions
- Preheat the oven to 475°F. Peel potatoes and cut into small chunks.
- On a large baking sheet, toss the potatoes with olive oil, salt, pepper, and sage.
- Bake for 15-20 minutes, flip the potatoes and bake 15-20 minutes more.
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