Roasted Potato Medley
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Chunky potatoes roasted in butter with a savory dry soup mix twist. Skin-on or off, bites crunchy with soft insides. Onion soup powder swapped for dry herb blend; aroma rises as butter melts. Baked slowly until edges brown, tender centers signal readiness. Occasional stirring keeps exterior crispy without mush. Hands-on cues better than timers. A classic with a subtle herb upgrade. Perfect for my lazy weekends and last-minute sides.
Prep:
20 min
Cook:
50 min
Total:
70 min
Servings:
4 servings
#vegetable
#side dish
#American cuisine
#roasted potatoes
#comfort food
Potatoes roasted chunky. Butter melting, herbs hitting warm air. Tried onion soup mix forever, but dried herbs punch it up without that powdery punch. Skin crisp, inside creamy soft, contrast is key. Timing fluctuates—never trust oven clock alone. I learned to watch edges brown, listen for sizzle and smell the shift: herbs crisping, butter sizzling. Tossing halfway through? Mandatory. Prevents mush, keeps crisp promise. Sometimes a rough chop on onions thrown in, softening and caramelizing in patches, layering flavor and texture. Little tweaks add complexity—because plain doesn’t cut it. This combo fills kitchen with home—the aromatic, rustic buzz that tells you it’s done, not a second later. My go-to side for everything from weeknight dinners to messy bbq days, never boring because variations keep it fresh.
Ingredients
- 2 pounds Yukon Gold potatoes cut into 1 inch chunks, skin on or off
- 4 tablespoons melted unsalted butter
- 1 packet dry herb mix (thyme, rosemary, parsley) dry seasoning instead of onion soup powder
- Salt to taste
- Freshly ground black pepper
- Optional 1/2 cup diced yellow onion for extra bite
About the ingredients
Using Yukon Golds for their balance: waxy enough to hold shape, starchy enough to crisp. Skin left on adds texture and nutrients, plus less prep. Butter is non-negotiable—not oil. Butter melts, coats better, adds that toasted note you miss with oil. Swap onion soup mix for a dry blend of thyme, rosemary, parsley—earthier, fresher, less salty. If you crave onion flavor, dice fresh onions to roast with potatoes instead. Salt is crucial upfront—season potatoes well, or you’ll get bland interiors with only outside seasoning. Butter should be melted but cool enough not to cook herbs prematurely. Roasting dish size matters; too crowded and potatoes stew, too sparse and edges burn. Ever used a cast iron? Magic. Keeps heat steady, creates crust you’ll want to bite into repeatedly.
Method
Preparation
- Set oven to 390°F, fan on if you have it. Chunk potatoes with a sturdy knife; tossing skins in or out depends on mood. Keep pieces fairly same size; about 1 inch cubes. More surface area means crispier bits.
- Melt butter slowly in microwave or small pot. Don’t let it brown. If you only have salted butter, reduce extra salt added.
- In a roomy ceramic or metal roasting pan (don’t grease it upfront), toss potatoes with butter and dry herb mix. Season with salt and pepper now. Toss evenly. If adding onions, toss them in here.
Cooking
- Throw pan in oven mid-rack. After 20 minutes open the door—listen for sizzle, smell earthy herb aromas. Use a spatula or wooden spoon to gently turn potatoes. Keeps them from sticking and promotes even browning. If you see some sticking, a quick splash of water can save the batch.
- Return to oven. Check after 45 minutes total—poke a chunk with fork. Tender is good, not mushy. Crispy edges? Gold. Under roasted potatoes look pale; if that’s the case, add 5-10 minutes, watching closely.
- If you want crisper skin, flip onto baking sheet and broil 3-5 minutes watching constantly. Avoid burning.
Final Touches
- Fresh cracked black pepper or sprinkle flaky sea salt post roast. Sometimes chopped fresh parsley on top for color and fresh taste—my go-to twist.
- Serve warm. Potatoes should offer a mix of crunchy, soft, butter-rich, and herb-scented bits.
Cleanup Tips
- Leave pan to soak in warm water right after serving to ease stuck-on bits. Avoid metal utensils that scrape ceramic.
- Store leftovers in airtight container; reheat in oven, not microwave, for best texture.
Cooking tips
Preheating just right keeps potatoes cooking evenly, not steaming. Tossing in melted butter like a blanket helps herb spices stick and spreads flavor consistently. Skip greasing pan beforehand; butter does that, and greasing can trap steam, making potatoes soggy. Halfway through baking, stir or toss very gently—not rough, to avoid breaking chunks down. Look for golden edges and aromatic butter-herb scent to gauge progress rather than strict timing—this is where cooking experience saves you. Fork test is your friend: easily pierced chunks signal going soft but integrity held. If potatoes start sticking badly, splash of water loosens them and creates steam pockets for better cooking. Remove from heat a few minutes too early rather than late; residual oven heat finishes the job. Resting potatoes a bit post roast gives flavors time to settle. Avoid aluminum foil for roasting; traps too much moisture and kills crispness. Leftovers reheat best in oven at 350°F, not microwave where texture goes sad.
Chef's notes
- 💡 Start at 390°F. Fan on if you got it. Toss chunks roughly equal size; 1 inch best for crunch without drying. Skin left on? Good for texture and nutrients; skins brown faster watch them. Butter melts coating chunks, carries herbs. No greasing pan upfront avoid soggy. Toss potatoes in butter and dry herbs evenly; stir midway gentle only or break chunks. Moisture traps kill crispness; roasting pan size limits crowding, overcrowding means stew not roast.
- 💡 Butter brown? No. Melt slowly, low power or stovetop just until liquid. If using salted butter, dial down salt in seasoning. Herbs tossed dry avoid powdery soup mix mess; thyme rosemary parsley works clean. Add diced onions optional, rough chop softens, layers flavor sweet beefy bits later. Toss once midway after 20 minutes listen for sizzle, smell warmth, herbs roasting. Turn gentle spatula or spoon prevent mash, scrape stuck bits quick splash water if needed avoids burnt glue.
- 💡 Edges browning signal near done. Fork poke test essential; chunks tender but hold shape means done. Mushy means overshoot. Pale means add 5-10 minutes, keep smell cues sharp—earthy herb notes stronger when done. For crispier skins, flip out on baking sheet and broil 3-5 minutes watch constantly avoid burn. After roasting crack fresh black pepper or flaky sea salt for finishing punch. Parsley sprinkle optional, adds color freshness but not mandatory.
- 💡 Avoid greasing pan upfront coating with butter is enough. Butter melts coats potatoes, herbs stick better. Pan overcrowding key error—too many chunks traps steam turns soggy. Skip foil wrapping for roasting—traps moisture ruins crispness. Oven timers lie; edges brown times vary by oven. Rest potatoes few minutes allows flavors settle, hold heat carry on cooking slightly after out. Let pan soak warm water immediately post roast to loosen stuck bits; don’t scrape ceramic with metal utensils damage surface.
- 💡 Leftovers almost always best reheated oven 350°F not microwave. Microwave ruins texture makes soggy or chewy. Store airtight container cool promptly. If potatoes cool in air, skin toughens and flavor fades. Cast iron pan for roast? Try if possible; steady heat creates better crust without flipping constantly. No cast iron—use heavy metal roasting pan; ceramics can crack if cold water hits hot pan. Stir gently halfway through. Keep eye on them, trust senses over clocks.
Common questions
Can I use other potatoes?
Yes but adjust time. Russets higher starch fall apart easier but brown nice. Waxy potatoes hold shape better but might not crisp same. Yukon Gold balance works best apparently. Skin texture varies. Watch edges brown, check with fork often.
What if potatoes stick or burn?
Splash water quick. It loosens stuck bits, creates steam pockets. Prevent sticking? Use enough melted butter. No extra grease upfront. Also stir gently midway. Crowding makes mush, watch pan size. Lower heat if burning before soft centers form.
Can I swap herb mix?
Sure dry thyme, rosemary, parsley solid. Try oregano, sage, or herbes de Provence too if you want change. Fresh herbs added at end. Onion soup mix replaced purposely; powdery, salty, less fresh. Diced onions raw toss in at start else caramelize slow and melt flavor fully.
How to store leftovers?
Airtight container fridge. Best within two days. Reheat in oven at 350°F keeps crisp texture. Microwave heats unevenly, sometimes chewy or soggy. Cool leftovers fast; warm air toughens skins and dulls flavor. Avoid freezing, changes texture weird.
