Skin on Roast Potatoes

4.93 from 13 votes

Skin on Roast Potatoes because who has time to peel potatoes! Seasoned in olive oil they work with practically anything and everything.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Side

Cuisine: Western

Keyword: roast potatoes, skin on roast potatoes

Servings:

Calories: 215kcal

Preheat oven: to 200°c/400°F, gas 6
Seasoning: combine olive oil, rosemary, thyme, garlic, salt and pepper in a small glass and stir to combine.
Potatoes: use a knife and chopping board to cut each of the potatoes in half (cross ways, not lengthways).
Baking dish: line a baking dish with parchment paper and then use tongs to place the potatoes cut side down on the baking tray.
Season potatoes: use a pastry brush to coat the potatoes in the herb oil mix, being liberal with the oil mixture.
Oven bake: place the potatoes in the hot oven and let them bake an initial 20 minute period.
Rotate: after 20 minutes, use oven mitts to remove the baking tray, from the oven and place it onto a heat proof surface. Then use tongs to rotate the potatoes around so the cut side is facing up. Use the brush again to coat each potato with the remaining oil mix.
Roast: next place the baking tray back into the oven and continue to roast the potatoes for a further 1 hr. You can use a skewer to check them at this point where doing so should see it slide straight in and meet no resistance. If there is firm potato to the skewer touch, bake them until there is not.
To serve: once the potatoes are cooked, use the oven mitts to again remove the baking tray from the oven and place it onto a heat proof surface. Then sprinkle fresh rosemary over the top. Provide mustard yoghurt in a bowl alongside the potatoes (optional).

Combine: add both the mustard and yogurt to a small bowl and stir till consistently combined. Serve with a sprinkle of cracked pepper.

Note 1 Potatoes: I use baby red potatoes. Versions of them are called Ruby Lou (Australia), Pontiac (United States of America). Most standard types of potatoes work for this recipe in the way that we are roasting them.The white potatoes are generally called russet potatoes. Sweet Potato would be slightly different due to size/shape. You can use white potatoes if you choose also.
Note 2 Garlic: I am using Australian tablespoons. The ½ tablespoon measure is 10ml.
Note 3 Salt: the salt shown in the ingredients photo is Himalayan pink salt. You can use kosher salt (cooking salt) also.
Note 4 Preparing the potatoes: cut the potatoes across the mid section so the 2 halves are shorter than they are long.
Note 5 Oven baking the potatoes: the size of your baking tray won't matter too much, just make sure each potato half is flat and they are not on top of each other or piled up.
Note 6 Mustard: another option is to use a milder mustard like Dijon mustard, or American mustard .