Tulo

Oven-Roasted Potatoes Recipe

High heat and a cut-side-down start on the sheet pan give the potatoes maximum contact with the hot metal, so the exterior turns deeply golden and crisp while the inside stays fluffy. It also matters which potatoes you start with: a potato with a few small sprouts or eyes is fine to use once those parts are trimmed away, since the mild toxin solanine concentrates right in the sprouts, eyes, and any green-tinged skin, not evenly through the flesh.

Prep
15 min
Cook
40 min
Total
55 min
Servings
4

Ingredients

Servings4
  • 2 lbs russet or Yukon Gold potatoes
  • 3 tbsp olive oil
  • 3 cloves garlic cloves, minced
  • 2 tbsp fresh rosemary, chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Nutrition per serving

Calories
269
Protein
4g
Carbs
41g
Fat
10g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with foil or parchment.
  2. 2Wash the potatoes. If any have started to sprout, use a paring knife to cut out the sprouts and the eyes they're growing from, and pare away any patches of green-tinged skin; the rest of the potato is fine to use as long as the flesh underneath is firm, white, and not bitter-tasting.
  3. 3Cut the potatoes into wedges about 1 inch thick at the widest point, keeping the pieces roughly the same size so they cook evenly.
  4. 4In a large bowl, toss the wedges with olive oil, garlic, rosemary, salt, and pepper until evenly coated.
  5. 5Arrange the wedges cut-side down in a single layer on the baking sheet, leaving space between pieces so they roast instead of steam.
  6. 6Roast for 20 minutes, then flip each wedge and roast for another 15-20 minutes, until deeply golden and a fork slides easily into the center.
  7. 7Taste a small piece before serving; if any bitterness comes through, that potato likely absorbed more solanine than usual and the batch is best discarded rather than served.

Tips & variations

  • A potato with just a few short sprouts and firm, unblemished flesh underneath is safe once trimmed; one that's gone soft, shriveled, or has sprouts longer than an inch or two has likely lost too much flavor and starch to cook well, even if technically edible.
  • Store potatoes in a cool, dark, well-ventilated spot rather than the fridge or a sunny counter; light and warmth are what trigger sprouting in the first place.
  • Keep potatoes away from onions in storage. Onions release moisture and gases that speed up sprouting in nearby potatoes.
  • Swap the rosemary for smoked paprika and thyme for a different flavor profile, or add a squeeze of lemon juice after roasting.

Storage & reheating

Store leftover roasted potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in a 425°F (220°C) oven or air fryer for 8-10 minutes to re-crisp the outside; microwaving works but leaves them soft.

Tips from the Tulo kitchen

  • If a potato has only one or two tiny sprouts and otherwise feels firm, cutting them out with a small paring knife takes seconds and doesn't waste much of the potato.
  • Green patches on the skin are a stronger warning sign than sprouts alone. Pare those spots away generously, going a bit deeper than the green is visible.

FAQ

Can you eat potatoes with sprouts?

Yes, as long as the potato itself is still firm and the flesh under the sprouts is white and firm. Cut off the sprouts and the eyes they grow from, along with any green-tinged skin, before cooking. The mild toxin solanine concentrates in those parts, not evenly through the whole potato.

What happens if you eat a sprouted potato without trimming it?

Eating a lot of untrimmed sprouts or green skin can cause solanine-related symptoms like nausea, stomach cramps, and headache, though it usually takes a fairly large amount to cause noticeable effects. Trimming the sprouts, eyes, and green patches before cooking removes most of the risk.

Why do potatoes sprout in storage?

Sprouting is triggered mainly by exposure to light and warmth, which signal the potato to start growing. Storing potatoes in a cool, dark, ventilated spot slows sprouting significantly compared to a countertop bin.

Should you throw away a potato that has turned green?

Not necessarily. If the green patch is small and confined to the skin, pare it away thoroughly. If the potato is green throughout when cut in half, or tastes bitter after cooking, discard it rather than eating it.

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