Roasted Potatoes – 4 Easy Recipes

Hasselback potatoes:

1. Heat oven to 400F/200C. Wash and try the potatoes.

2. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced. You can use chop sticks or wooden spoons to prevent from slicing the potato all the way through.

3. Place the potatoes on a lined baking tray.

4. Make the butter: in a small saucepan over low heat melt butter with olive oil, garlic cloves and thyme. Cook until butter is melted, and the garlic is soft. About 3-4 minutes. Strain.

5. Brush the potatoes with half of the butter mixture. Sprinkle the potatoes generously with salt and pepper.

6. Bake the potatoes for 30 minutes, remove the pan from the oven. sprinkle with thyme or other herbs. Brush with the remaining butter. Bake for another 30 minutes or until potatoes are crispy on the edges.

7. Sprinkle with fresh herbs and serve.

Crispy Potato Roast:

1. Preheat oven to 190C (375F).

2. In a small bowl combine melted butter and olive oil.

3. Peel the potatoes. Then with a sharp knife or mandoline, slice potatoes very thinly crosswise.

4. Brush bottom of a large round baking dish and arrange potato slices vertically. brush the potatoes with 2/3 of the butter mixture. Sprinkle with salt and pepper.

5. Bake for 60-75 minutes. Add thyme springs and brush with the remaining butter. Bake until potatoes are cooked through and crispy on top, about 30 minutes more.

Crispy Smashed Potatoes Recipe:

1. Bring a large pot of salted water to a boil. Add potatoes, reduce the heat to medium and cook until tender, about 25-30 minutes. Drain and let dry.

2. Preheat oven to 450F (230C).

3. Place the potatoes on a baking tray. Use a potato masher, fork or a bottom of a glass to smash the potatoes.

4. Drizzle some olive oil, sprinkle with salt and pepper.

5. Bake for about 25-30 minutes, or until golden brown and crisp.

Garlic Roasted Potatoes: 

1. Preheat oven to 410F (210C).

2. In a small saucepan heat olive oil, garlic, thyme and rosemary. Cook for 3-4 minutes over low heat until the garlic just turns to a light golden color. Strain the oil into a large bowl. Keep for later.

3. Cut potatoes into quarters and add to the bowl. Add salt and pepper. Toss until fully coated.

4. Transfer the potatoes to a baking pan in a single layer. Roast for 30-45 minutes. Flipping halfway through, until golden brown and crisp.

5. Sprinkle reserved fried garlic and fresh parsley on top and serve.