Crispy oven roasted potatoes are coated in a delicious herb seasoning. This recipe skips par-boiling potatoes saving you time and washing up! Simply cut the potatoes, toss in oil and seasoning and roast in the oven until crispy and golden.
These simple oven roasted potatoes are the perfect side dish for so many meals. Perfectly crispy on the outside with a fluffy interior.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in January 2010.
When I’ve got extra time on my hands, I prepare roast potatoes, like these masala roast potatoes , from scratch. For a quick side though, this version is my go-to. I don’t peel the potatoes nor par boil and they still have crispy edges and fluffy insides.
The beauty of these potatoes is that you can sub in any flavour seasonings and make them your own!
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Potatoes – I recommend using floury potatoes for this recipe so your roasts are fluffy inside and crispy outside. However, I have used simple all-rounder potatoes for this recipe and the potatoes still taste really good.
I have not peeled the potatoes but you can if you wish. Aim to cut the potatoes into the same size to allow for even cooking.
Dried mixed herbs – optional but adds wonderful flavour without being overpowering.
Salt and black pepper
Oil – I have used olive oil but you can use any other neutral oil of choice.
Hayley’s Tips
- Cut the potatoes into equal size to ensure even roasting.
- You need to be generous with the oil to get an extra crispy outer layer.
- Do not overcrowd the baking tray or else the potatoes will become soggy as they steam cook instead of roasting.
- For flavour variations, try my Air Fryer Indian Potatoes or Air Fryer Mexican Cheesy Potatoes .
Serving Suggestion
Serve oven roasted potatoes as a side for your favourite recipes.
They’re perfect as part of a roast with these air fryer parsnips and cauliflower cheese .
Storage
Roasted potatoes are best eaten on the day they are prepared. Leftovers can be stored in airtight containers and kept refrigerated for up to 5 days. Reheat on a low heat in the oven until crispy again.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Oven Roasted Potatoes without Parboiling
Equipment
- oven
- Baking tray
Ingredients
- 5 large potatoes
- 3 tablespoon oil
- 2 tablespoon mixed dried herbs
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 180℃/356℉.
- Rinse the potatoes under running water, remove any dirt by scrubbing them well.
- Cut them into large equal size cubes.
- In a large mixing bowl, add the potato cubes, oil, seasoning and mixed dry herbs.
- Mix well and arrange in a single layer in a roasting tin.
- Roast in the preheated oven for at least 35 minutes or until golden brown.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Oven Roasted Potatoes without Parboiling
Equipment
- oven
- Baking tray
Ingredients
- 5 large potatoes
- 3 tablespoon oil
- 2 tablespoon mixed dried herbs
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 180℃/356℉.
- Rinse the potatoes under running water, remove any dirt by scrubbing them well.
- Cut them into large equal size cubes.
- In a large mixing bowl, add the potato cubes, oil, seasoning and mixed dry herbs.
- Mix well and arrange in a single layer in a roasting tin.
- Roast in the preheated oven for at least 35 minutes or until golden brown.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Sukhi Bhaji or Batata Bhaji is a dry potato sabji made with boiled potatoes, green chillies and turmeric. It is most commonly served with poori.
In Gujarat, Batata bhaji is known as sukhi bhaji, essentially meaning dry curry.
Boiled potatoes are tempered in cumin seeds, curry leaves, green chillies and ginger and then seasoned simply with turmeric and salt. A dash of lemon juice and a generous pinch of sugar brightens the dish and brings all the flavours together. It is always made without onion or garlic. Finish with a sprinkle of fresh coriander leaves and the bhaji is ready to serve.
This recipe is similar but has some key differences to farali aloo bhaji . Sukhi bhaji is not prepared with peanuts. Thanks to the turmeric in sukhi bhaji, the dish has a signature yellow colour which differs from its farali counterpart, which is prepared without.
The unique texture of batata bhaji works well because the potatoes are pre-boiled. I do not recommend making this recipe directly with raw potatoes.
In Gujarat, you can also find Jamanvar Bateta nu Shaak a gravy based potato curry.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Potatoes – floury potatoes are best for this recipe but all rounder potatoes work well too. I do not recommend using baby potatoes. I boil the potatoes whole in the instant pot or stove top pressure cooker but you can in a pan on the stove top also.
Oil – any neutral oil works
Cumin seeds or mustard seeds – I prefer to use cumin seeds but you may like to use mustard seeds, both work.
Curry leaves
Green chillies and ginger – crushed
Turmeric powder
Lemon juice
Sugar
Coriander leaves – for garnishing
Serving Suggestion
Gujaratis will often prepare sukhi bhaji with Gujarati methi thepla .
Leftover bhaji can be stuffed into masala dosa or in aloo paratha . Try adding it to toaster sandwiches or puff pastry too.
Storage
Store leftover sukhi bhaji in an airtight container and place in the fridge as soon as it cools to room temperature. It will keep well for 3 days, reheat thoroughly in the microwave or stove top.
I do not recommend freezing this recipe as the potatoes will loose texture upon defrosting.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Sukhi Bhaji
Equipment
- Instant Pot or Stovetop Pressure Cooker
- pan
Ingredients
- 8 large potatoes
- 5 tablespoon oil
- 1 tablespoon cumin seeds or mustard seeds
- 2 sprig curry leaves
- 2 tablespoon green chillies minced
- 1 tablespoon ginger minced
- 2 green chillies slit – optional
- 1 tablespoon turmeric powder
- 2 tablespoon sugar
- 1 tablespoon salt
- 2 tablespoon lemon juice
- 6 tablespoon coriander leaves finely chopped
Instructions
- Rinse the potatoes under running water, no need to peel.
- Place the potatoes inside the instant pot and pressure cook on high for 5 minutes.
- Allow for natural pressure release. Once the potatoes have cooled enough to handle, peel away the skin.
- Cut the boiled potatoes in to medium sized cubes. Sprinkle sugar, salt and turmeric and leave it aside.
- Heat oil in a pan on medium heat, add cumin seeds.
- Allow seeds to go a little brown and sizzle then add curry leaves, slit chillies and minced ginger-chillies.
- Mix everything and cook for a few seconds then add the potatoes.
- Mix gently and cook for 3-4 minutes. Squeeze over lemon juice.
- Turn off the heat and sprinkle generous amounts of chopped coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
