Every time I make roasted potatoes, I hear my nan’s voice — sharp, proud, and always a bit bossy in the best way: “Don’t crowd the tray or they’ll steam, not roast!” She’d learned that trick from watching Delia Smith, the queen of calm, unfussy British cookery. And those potatoes — crisp on the outside, fluffy in the centre, and kissed with just enough rosemary to make you close your eyes for a second — they were never just a side. They were the reason people came back for seconds.
This Delia Smith roasted potatoes recipe captures all that: simplicity, comfort, and a bit of kitchen wisdom passed down with each cube. We’re talking red or yellow-skinned spuds, garlic powder, and a bold tumble of herbs — rosemary, parsley, thyme, and basil. Nothing flashy. Just really, really good potatoes.
Ingredients List
- 2 pounds red or yellow-skinned potatoes — Keep the skins on for texture and nutrients.
- 2 tablespoons olive oil — Good olive oil makes everything taste a bit more expensive.
- 1 teaspoon garlic powder — Adds depth without the bite of raw garlic.
- 3 tablespoons fresh herbs, chopped (rosemary, parsley, thyme, basil) — Choose what you’ve got; fresh makes a difference.
- ½ teaspoon paprika — Subtle warmth and colour.
- Coarse salt and black pepper, to taste
(I usually forget to measure the salt, if we’re being honest. Just a generous pinch.)
How to Make It (Instructions)
- Serve hot.
And try not to eat half of them standing at the stove — like I do. - Preheat your oven to 425°F (220°C).
If your oven takes ages like mine, do this first or you’ll be waiting around with raw potatoes in a bowl. - Wash the potatoes and cut into 1-inch cubes.
No peeling. The skin adds crispness and character. - Optional but worth it: Soak the cubes in cold water for 30–60 minutes.
This pulls out some starch and helps them crisp. I only remember this step half the time, and regret it when I don’t. - Drain and pat the potatoes dry with a clean tea towel.
Water is the enemy of crisp. - Toss the potatoes with olive oil, garlic powder, paprika, salt, pepper, and herbs.
Use your hands. It feels right. - Spread them in a single layer on a baking tray.
Don’t overcrowd! If they’re touching, they’ll steam. Use two trays if needed. - Roast for 30–35 minutes.
Flip once halfway through. You want golden edges and soft insides.
Common Mistakes
Why aren’t my potatoes crispy?
You probably didn’t dry them properly or crowded the tray. Moisture = soggy. Give them space.
Can I skip soaking them in water?
Yes, but you’ll lose a bit of that perfect fluffiness. I forget this step often, but I do notice the difference when I remember.
Why do they taste bland?
Salt generously before and after roasting. Also, don’t skimp on the herbs — it’s their moment to shine.
Are fresh herbs really necessary?
Not strictly. Dried herbs work in a pinch, but fresh gives that garden-kissed aroma that makes the dish feel special.
Storage and Reheating Tips
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze on a tray first, then bag. Keeps for 2–3 months.
- To Reheat:
- Oven: 350°F for 10–15 minutes until hot and crisp.
- Air fryer: 5 minutes at 375°F — my favourite method.
- Microwave: Fine for speed, but loses the crisp.
- Stovetop: Toss in a dry non-stick pan over medium heat. Flip often.
What to Serve With It
- Grilled chicken thighs or steak strips — That crispy/savoury pairing is gold.
- Eggs any style — Trust me, roasted potatoes with a runny yolk is morning magic.
- A simple green salad with lemon vinaigrette — Light contrast to the richness.
FREQUENTLY ASKED QUESTIONS
Can I use sweet potatoes instead?
Yes, just reduce the cooking time slightly — they brown faster and cook quicker.
Do I need to peel the potatoes?
Nope. In fact, the skin adds texture and holds the cube shape better.
Can I prep them ahead of time?
Absolutely. Soak them earlier in the day, then drain, dry, and roast when ready.
Can I use dried herbs?
Yes, but reduce the quantity to about 1 tablespoon total. And consider adding them during the last half of roasting to avoid burning.
More Delia Smith Recipe:
Nutrition Fact
- Calories: 147
- Carbohydrates: 24g
- Protein: 2g
- Fat: 4g
- Sodium: 27mg
- Potassium: 687mg
- Fiber: 2g
- Sugar: 1g
- Calcium: 15mg
- Iron: 1.1mg
Delia Smith Roasted Potatoes
Description
Delia Smith Roasted Potatoes is a simple and flavorful combine brilliant potatoes, luxurious olive oil, pungent garlic powder, and rosemary, parsley, thyme, and basil. It becomes a gourmet beauty when baked for 30–35 minutes at 425°F, crispy and fluffy. A culinary jewel for every occasion that showcases simplicity in taste.
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- Wash potatoes and cut into 1-inch cubes.
- Optional: Soak potatoes in cold water for 30–60 minutes.
- Drain and dry thoroughly.
- Toss potatoes with oil, herbs, garlic powder, paprika, salt, and pepper.
- Spread in a single layer on a baking tray.
- Roast for 30–35 minutes, flipping once halfway.
- Serve hot.