{"id":32991,"date":"2025-09-16T12:31:51","date_gmt":"2025-09-16T05:31:51","guid":{"rendered":"https:\/\/9amchef.com\/?p=32991"},"modified":"2025-09-16T12:31:51","modified_gmt":"2025-09-16T05:31:51","slug":"the-best-roasted-potatoes","status":"publish","type":"post","link":"https:\/\/9amchef.com\/the-best-roasted-potatoes\/","title":{"rendered":"The BEST Roasted Potatoes"},"content":{"rendered":"\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/9amchef.com\/the-best-roasted-potatoes\/2\/\"><strong>JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1920\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/The-BEST-Roasted-Potatoes.jpg\" alt=\"\" class=\"wp-image-32992\" srcset=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/The-BEST-Roasted-Potatoes.jpg 1080w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/The-BEST-Roasted-Potatoes-768x1365.jpg 768w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/The-BEST-Roasted-Potatoes-864x1536.jpg 864w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<p>Get ready for the crispiest and fluffiest roast potatoes infused with garlic, parmesan, and herbs! Today, we&#8217;re diving into the art of making the ultimate roasted potatoes right in your oven. These potatoes boast a delightful crunch on the outside and a pillowy softness within \u2013 a true potato lover&#8217;s dream. The irresistible flavor of garlic, parmesan, and herbs elevates them to a whole new level, making them the perfect sidekick to any meal, any time of day.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<!--WPRM Recipe 32993-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">The BEST Roasted Potatoes<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t<ul><li>Large baking tray<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul><li>3 large Russet potatoes (approximately 2.5 pounds, peeled)<\/li><li>1\/2 teaspoon baking soda<\/li><li>1\/2 tablespoon salt (plus more for boiling)<\/li><li>1\/4 cup ghee<\/li><li>3 tablespoons extra light olive oil<\/li><li>1 teaspoon Italian seasoning<\/li><li>2 teaspoons fresh garlic (minced)<\/li><li>1 teaspoon salt (or to taste)<\/li><li>1\/2 teaspoon black pepper<\/li><li>1\/4 cup freshly grated parmesan<\/li><li>1 tablespoon finely chopped parsley<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li>Cut the peeled potatoes into 4 rounds, then halve each round to create 8 pieces from each potato. Adjust the size based on your preference.<\/li><li>Bring a pot of water, about 2 inches above the potatoes, to a boil. Add baking soda, salt, and the chopped potatoes. Boil for 8 minutes until just tender when pierced with a fork. Be careful not to overcook.<\/li><li>Drain the water and transfer the potatoes back to the pot. The residual heat will dry excess water, ensuring extra crispiness.<\/li><li>Preheat oven to 450\u00b0F (or adjust for convection ovens).<\/li><li>Chop the potatoes to desired size and transfer to a large bowl.<\/li><li>In a small bowl, combine ghee, olive oil, garlic, Italian seasoning, salt, and black pepper. Pour over potatoes and toss to coat evenly.<\/li><li>Transfer potatoes to a baking tray, ensuring they are spaced apart.<\/li><li>Bake for 25 minutes, then shake\/flip for even roasting. Bake for another 10 minutes, shake again, and bake for a final 10 minutes for a total of 45 minutes.<\/li><li>Allow to cool for 5 minutes, then garnish with parmesan and parsley. Serve warm and enjoy!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<ul>\n<li>Russet potatoes are ideal, but Yukon Gold or red potatoes work too. Adjust size accordingly.<\/li>\n<li>Customize the marinade to your taste with herbs like oregano, rosemary, or paprika.<\/li>\n<li>Use extra light olive oil to avoid burning.<\/li>\n<li>Adjust potato size for desired crispiness or fluffiness.<\/li>\n<\/ul>\n\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Appetizer<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n\n<!--nextpage-->\n\n\n\n<!--WPRM Recipe 32993-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">The BEST Roasted Potatoes<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t<ul><li>Large baking tray<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul><li>3 large Russet potatoes (approximately 2.5 pounds, peeled)<\/li><li>1\/2 teaspoon baking soda<\/li><li>1\/2 tablespoon salt (plus more for boiling)<\/li><li>1\/4 cup ghee<\/li><li>3 tablespoons extra light olive oil<\/li><li>1 teaspoon Italian seasoning<\/li><li>2 teaspoons fresh garlic (minced)<\/li><li>1 teaspoon salt (or to taste)<\/li><li>1\/2 teaspoon black pepper<\/li><li>1\/4 cup freshly grated parmesan<\/li><li>1 tablespoon finely chopped parsley<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li>Cut the peeled potatoes into 4 rounds, then halve each round to create 8 pieces from each potato. Adjust the size based on your preference.<\/li><li>Bring a pot of water, about 2 inches above the potatoes, to a boil. Add baking soda, salt, and the chopped potatoes. Boil for 8 minutes until just tender when pierced with a fork. Be careful not to overcook.<\/li><li>Drain the water and transfer the potatoes back to the pot. The residual heat will dry excess water, ensuring extra crispiness.<\/li><li>Preheat oven to 450\u00b0F (or adjust for convection ovens).<\/li><li>Chop the potatoes to desired size and transfer to a large bowl.<\/li><li>In a small bowl, combine ghee, olive oil, garlic, Italian seasoning, salt, and black pepper. Pour over potatoes and toss to coat evenly.<\/li><li>Transfer potatoes to a baking tray, ensuring they are spaced apart.<\/li><li>Bake for 25 minutes, then shake\/flip for even roasting. Bake for another 10 minutes, shake again, and bake for a final 10 minutes for a total of 45 minutes.<\/li><li>Allow to cool for 5 minutes, then garnish with parmesan and parsley. Serve warm and enjoy!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<ul>\n<li>Russet potatoes are ideal, but Yukon Gold or red potatoes work too. Adjust size accordingly.<\/li>\n<li>Customize the marinade to your taste with herbs like oregano, rosemary, or paprika.<\/li>\n<li>Use extra light olive oil to avoid burning.<\/li>\n<li>Adjust potato size for desired crispiness or fluffiness.<\/li>\n<\/ul>\n\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Appetizer<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>Get ready for the crispiest and fluffiest roast potatoes infused with garlic, parmesan, and herbs! Today, we&#8217;re diving into the art of making the ultimate roasted potatoes right in your oven. These potatoes boast a delightful crunch on the outside and a pillowy softness within \u2013 a true potato lover&#8217;s dream. The irresistible flavor of &#8230; <a title=\"The BEST Roasted Potatoes\" class=\"read-more\" href=\"https:\/\/9amchef.com\/the-best-roasted-potatoes\/\" aria-label=\"Read more about The BEST Roasted Potatoes\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[311],"tags":[],"class_list":["post-32991","post","type-post","status-publish","format-standard","hentry","category-appetizer","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/32991","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=32991"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/32991\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=32991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=32991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=32991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}