Sep 02 2026
Restaurants›Cut Above Deli›Roasted Potatoes Recipe

Roasted Potatoes Recipe

Inspired by Cut Above Deli
Time1h
Serves10

Make Roasted Potatoes Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Potatoes & Seasoning

Aromatics & Herbs

Finishing

Method

Potatoes & Seasoning

  1. 1

    Preheat & Prepare

    Preheat oven to 425°F (220°C). Line two half-sheet baking pans with parchment paper or lightly oil them. This recipe yields enough for a medium-size catered tray—use two pans to avoid crowding.

  2. 2

    Wash & Cut Potatoes

    Wash the potatoes thoroughly. Leave the skins on for texture and flavor. Cut potatoes into 1 to 1¼-inch cubes or wedges for even roasting. You should end up with about 6 cups of cut potatoes.

  3. 3

    Parboil (optional, recommended for very tender interior)

    Place cut potatoes in a large pot, cover with cold water, add a generous pinch of salt, bring to a boil and simmer 6–8 minutes until just beginning to soften but still firm. Drain well and let steam-dry in the colander for 2–3 minutes.

  4. 4

    Season & Oil

    In a large bowl, combine 1/2 cup extra-virgin olive oil, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Add the drained potatoes and toss to coat thoroughly so every piece is lightly oiled and seasoned.

Aromatics & Herbs

  1. 5

    Add Garlic & Herbs

    Add the minced garlic, 2 tbsp chopped rosemary and 2 tbsp fresh thyme to the oiled potatoes. Toss gently to distribute herbs and garlic evenly among the pieces.

  2. 6

    Arrange on Sheet Pan

    Spread the potatoes in a single layer on the prepared baking pans with the cut sides down where possible. Leave a little space between pieces so hot air can circulate and allow browning.

Roast & Finish

  1. 7

    Roast

    Roast in the preheated 425°F (220°C) oven for 25–35 minutes, rotating pans and flipping pieces once halfway through (about 12–18 minutes). Roast until potatoes are deep golden brown and crisp on the outside and tender when pierced with a fork.

  2. 8

    Final Toss & Garnish

    Remove the pans from the oven. Immediately transfer potatoes to a large serving bowl or tray. While still hot, drizzle with 1 tbsp fresh lemon juice, sprinkle 1/2 cup grated Parmesan if using, 1/4 tsp red pepper flakes if desired, and 2 tbsp chopped parsley. Taste and adjust salt and pepper to taste.

  3. 9

    Keep Warm for Catering

    If serving at a catered event, keep potatoes warm in a low oven (200°F / 95°C) covered loosely with foil for up to 45 minutes, or place in chafing dishes set to the appropriate holding temperature. Toss briefly before serving to redistribute juices.

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