There’s something undeniably satisfying about the crispy edges and soft centers of perfectly roasted potatoes. When you’re pressed for time, this Quick Roasted Potatoes – Ready in 20 minutes! recipe comes to your rescue, delivering both flavor and texture in a fraction of the time. Whether you’re preparing a weeknight dinner or a festive gathering, these potatoes are a versatile side that pairs beautifully with almost any meal.
Imagine golden baby potatoes, drizzled with aromatic olive oil, infused with garlic, and highlighted by the earthy notes of fresh rosemary. The best part? You can have them on your table in just 20 minutes! Let’s dive into why this recipe stands out and how you can make it perfectly every time.
Why This Quick Roasted Potatoes – Ready in 20 minutes! Stands Out
The beauty of Quick Roasted Potatoes – Ready in 20 minutes! lies in its simplicity and speed. Here are a few reasons why you’ll love this recipe:
- Speedy Preparation: With just 20 minutes from start to finish, you can whip these up even on the busiest nights.
- Minimal Ingredients: This recipe requires only a handful of fresh ingredients that you likely already have on hand.
- Versatile Flavorings: The combination of garlic and rosemary gives a classic touch, but feel free to customize with your favorite herbs.
- Perfect Texture: Achieve that ideal balance of crispiness on the outside and fluffy on the inside with minimal effort.
What Goes Into Quick Roasted Potatoes – Ready in 20 minutes!
To make these delightful roasted potatoes, gather the following ingredients:
- 450g baby potatoes (or medium Yukon Golds, quartered)
- 5 tablespoons extra-virgin olive oil
- 2 garlic cloves, grated
- 4 rosemary sprigs, leaves only, finely minced
- Sea salt and freshly-cracked black pepper, to taste
Toolbox for This Recipe
You’ll need a few essential tools to make your cooking experience seamless:
- Large mixing bowl: For tossing the potatoes with oil and seasonings.
- Baking sheet: A rimmed baking sheet works best to catch any drippings.
- Spatula: Handy for flipping the potatoes halfway through roasting.
- Grater: For quickly grating the garlic.
Quick Roasted Potatoes – Ready in 20 minutes!: From Prep to Plate
Ready to get cooking? Follow these simple steps to create your Quick Roasted Potatoes – Ready in 20 minutes!
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). A hot oven is crucial for achieving crispy potatoes.
Step 2: Prepare the Potatoes
Wash the baby potatoes thoroughly under running water. If using medium Yukon Golds, quarter them into bite-sized pieces.
Step 3: Mix Ingredients
In a large mixing bowl, combine the washed potatoes, extra-virgin olive oil, grated garlic, minced rosemary, sea salt, and freshly-cracked black pepper. Toss everything together until the potatoes are well-coated.
Step 4: Spread on Baking Sheet
Transfer the seasoned potatoes to a rimmed baking sheet, arranging them in a single layer to ensure even cooking.
Step 5: Roast the Potatoes
Place the baking sheet in the preheated oven and roast for about 15-20 minutes. Halfway through, use a spatula to flip the potatoes for even browning.
Step 6: Check for Doneness
The potatoes are done when they are golden brown and crispy on the outside and tender when pierced with a fork.
Step 7: Serve and Enjoy
Remove from the oven and serve warm. Enjoy your Quick Roasted Potatoes – Ready in 20 minutes! as a side dish to your favorite entree!
Warm & Cool Weather Spins
This recipe is incredibly adaptable, making it perfect for all seasons. Here are a few variations to try:
- Summer: Add a squeeze of fresh lemon juice and a sprinkle of parsley for a bright finish.
- Fall: Incorporate spices like paprika or cumin for a warm, earthy flavor.
- Winter: Toss in some diced carrots or sweet potatoes for a hearty mix.
- Spring: Mix in asparagus or green beans during the last few minutes of roasting.
Recipe Notes & Chef’s Commentary
For the best results with your Quick Roasted Potatoes – Ready in 20 minutes!, consider these tips:
- Ensure your potatoes are cut into uniform sizes for even cooking.
- Feel free to experiment with different herbs, such as thyme or oregano, if rosemary isn’t your favorite.
- For a spicier kick, add a pinch of red pepper flakes to the mix!
- Don’t overcrowd the baking sheet; this allows the potatoes to roast rather than steam.
Refrigerate, Freeze, Reheat
Leftover potatoes can be stored and enjoyed later. Here’s how:
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze cooked potatoes for up to 2 months. Make sure they are completely cool before freezing.
- Reheat: To reheat, spread them on a baking sheet and warm in a 400°F (200°C) oven for about 10-15 minutes until heated through and crispy again.
Common Questions
Can I use other types of potatoes for this recipe?
Absolutely! While baby potatoes and Yukon Golds work best, you can use other varieties like red potatoes or even russets, just adjust the cooking time as needed.
Can I make these potatoes ahead of time?
Yes, you can roast them ahead of time and reheat them when ready to serve. They are best served fresh, but reheating works well too!
What can I serve with these roasted potatoes?
These potatoes pair wonderfully with grilled meats, fish, or a hearty salad. They are also delicious on their own as a snack!
Can I make this recipe vegan?
This recipe is naturally vegan as it contains no animal products. Enjoy it guilt-free!
Because You Liked This
Make It Tonight
There you have it—a foolproof recipe for Quick Roasted Potatoes – Ready in 20 minutes! You’ll never want to make potatoes any other way again. This recipe is not just about convenience but also about capturing the essence of home-cooked comfort. So, gather your ingredients, preheat that oven, and treat yourself to these scrumptious potatoes tonight!
With their crispy texture and aromatic flavor, they are sure to become a staple in your kitchen. Enjoy every bite of your culinary creation!
Quick Roasted Potatoes - Ready in 20 minutes!
Ingredients
- 450 g baby potatoes (or medium Yukon Golds, quartered)
- 5 tablespoons extra-virgin olive oil
- 2 cloves garlic grated
- 4 sprigs rosemary leaves only, finely minced
- Sea salt to taste
- freshly-cracked black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). A hot oven is crucial for achieving crispy potatoes.
- Wash the baby potatoes thoroughly under running water. If using medium Yukon Golds, quarter them into bite-sized pieces.
- In a large mixing bowl, combine the washed potatoes, extra-virgin olive oil, grated garlic, minced rosemary, sea salt, and freshly-cracked black pepper. Toss everything together until the potatoes are well-coated.
- Transfer the seasoned potatoes to a rimmed baking sheet, arranging them in a single layer to ensure even cooking.
- Place the baking sheet in the preheated oven and roast for about 15-20 minutes. Halfway through, use a spatula to flip the potatoes for even browning.
- The potatoes are done when they are golden brown and crispy on the outside and tender when pierced with a fork.
- Remove from the oven and serve warm. Enjoy your Quick Roasted Potatoes as a side dish to your favorite entree!
Equipment
- Large Mixing Bowl
- Baking Sheet
- Spatula
- Grater
Notes
- Ensure your potatoes are cut into uniform sizes for even cooking.
- Feel free to experiment with different herbs, such as thyme or oregano, if rosemary isn’t your favorite.
- For a spicier kick, add a pinch of red pepper flakes to the mix!
- Don’t overcrowd the baking sheet; this allows the potatoes to roast rather than steam.
