About This Recipe
This recipe proves that three humble ingredients can create potatoes with deep savoury flavour, crispy edges and a tender inside. No complicated steps, no long ingredient list — just potatoes, olive oil (or butter), and a seasoning powerhouse. The method was shared by a close friend who learned it from a small family restaurant; after testing it at home, the result was so surprisingly delicious and effortless that it became a weekly staple. The three ingredients work together to bring out the natural earthy sweetness of potatoes, while the technique ensures every piece is perfectly caramelised.
Why You’ll Love This Recipe
- Only 3 ingredients — you probably already have them in your pantry.
- Minimal prep, maximum flavour — no parboiling, no fancy knives, just chop and roast.
- Crowd‑pleaser texture: crackling crust, fluffy inside.
- Endlessly adaptable — the 3‑ingredient base welcomes herbs or dips if you wish, but it’s perfect as is.
- One pan, 10 minutes of work — then the oven does the rest.
Ingredients
exact 3 ingredients, serves 4 as a side
- 900 g (2 lb) waxy or all‑purpose potatoes (Yukon Gold, red potatoes, or similar)
- 80 ml (⅓ cup) extra virgin olive oil (or good quality butter, melted)
- 1 ½ tablespoons Diamond Crystal kosher salt (or 1 tbsp fine sea salt) — sounds like a lot, but most is discarded
optional but not extra: freshly cracked black pepper — the three essential ingredients are potatoes, oil, salt. Pepper is free, but you can add it if you like.
Step by Step Instructions
- Preheat your oven to 200°C / 400°F (fan assisted 180°C). Place a large rimmed baking sheet or roasting pan inside while it heats.
- Wash and cut the potatoes — no need to peel. Cut into even chunks, about 4–5 cm (1.5–2 inches). Smaller pieces = crispier edges, larger = fluffier centre.
- Place potatoes in a large bowl, add the olive oil and the salt. Use your hands to toss thoroughly until every piece is coated. (The salt will partly dissolve and season the exterior).
- Carefully remove the hot baking sheet from the oven. Drizzle or brush with a tiny bit of oil (optional, to prevent sticking). Arrange potatoes in a single layer, cut side down if possible, leaving a little space between pieces.
- Roast for 25 minutes, then flip each piece with a spatula. Return to oven and roast another 20–25 minutes, until deep golden brown and easily pierced with a fork.
- Transfer to a serving plate — you can sprinkle with a touch of flaky salt or fresh herbs, but they are already packed with flavour. Serve hot or warm.
FAQ
Yes, but the texture and timing change slightly. Starchy potatoes (russet) will be fluffier inside; waxy potatoes hold shape better. For sweet potatoes, reduce salt a little and check doneness earlier (about 35–40 min total).
The salt used here is partly a “brine” that draws out a bit of moisture and seasons the skin deeply. Most of the salt stays on the pan or is left behind; you’re not consuming the whole 1½ tablespoons. But if you’re salt‑sensitive, start with 1 tablespoon kosher salt.
Absolutely. Olive oil gives a fruity note, while butter (or ghee) makes them extra rich. If using butter, watch closely after flipping — it browns faster. The recipe remains three ingredients (potatoes, fat, salt).
Possible reasons: oven not hot enough, pan overcrowded (steams instead of roasts), or you didn’t flip them. Make sure the pan is preheated and potatoes have space. Also, resist the urge to flip too early — let the first side crisp fully.
You Must Know
• The salt trick is crucial: Coating raw potatoes with a generous amount of salt and oil before roasting creates a seasoned crust that tastes like it took hours to develop. Don’t rinse the potatoes after salting — the small amount of moisture released helps the oil cling.
• Hot pan guarantees crunch: sliding the potatoes onto a preheated sheet gives an immediate sear. If your baking sheet isn’t preheated, the potatoes may stick and won’t get that deep golden colour.
• Three ingredients only work if you use quality ones: since there are no spices or aromatics, use good potatoes (not sprouted) and a fat you enjoy the taste of. That’s the secret to “most flavorful” with only three items.
Storage Tips
Refrigerate: Keep leftover potatoes in an airtight container for up to 4 days. They tend to soften, but the flavour remains great.
Reheat for crunch: Spread them on a baking sheet and pop into a 200°C/400°F oven for 6–8 minutes — they crisp up again. Avoid microwaving (makes them soggy).
Freeze (optional): Roasted potatoes can be frozen in a single layer, then transferred to a bag. Reheat from frozen in a hot oven until warmed through and crisp.
Make‑ahead note: You can cut potatoes a day ahead and keep submerged in cold water in the fridge. Dry thoroughly before tossing with oil and salt.