Roasted Potatoes
Updated May 28, 2024
- Total Time
- About 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- About 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½pounds baby yellow or red potatoes, cut into 1-inch pieces
- 2tablespoons olive oil
- ½teaspoon kosher salt, plus more for serving (such as Diamond Crystal)
- Black pepper
Nutritional analysis per serving (4 servings)
180 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 266 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the oven to 425 degrees.
- Step 2
Place the potatoes on a sheet pan and drizzle with the olive oil. Add the salt, a few grinds (or shakes) of black pepper and additional seasonings, if desired (see Tip). Toss well.
- Step 3
Roast for 30 to 40 minutes, tossing every 10 to 15 minutes, until the potatoes are golden brown and fork tender. Season with salt, pepper and additional seasonings, if desired (see Tip). Serve hot or warm.
- Herbs and other seasonings can be added before or after roasting. Before roasting, toss potatoes with 1 teaspoon chopped fresh rosemary (or ½ teaspoon dried), 2 teaspoons fresh thyme leaves (or 1 teaspoon dried) and/or ½ teaspoon garlic powder with the black pepper in Step 2. After roasting, toss with 2 tablespoons chopped fresh parsley and/or 2 teaspoons grated garlic (from 2 small garlic cloves).
Private Notes
Comments
Well, it may be just me but.... I have had no luck with the drizzle on sheet pan method... I place cut chunks of potato in a large stainless bowl, drizzle olive/avocado/canola oil on them along with salt, pepper, garlic powder and onion powder and then toss and swirl in the bowl until all chunks are coated evenly and then spread onto baking sheet... works every time for me!
This may seem really basic, but the biggest tip is make sure your potatoes are absolutely dry before putting any oil or seasoning on them. I wash my potatoes early so they have time to completely dry before I roast them. This way they come out crispy on the outside and soft on the inside.
I tossed the potatoes in a bowl with olive oil, salt and pepper and used parchment paper on a sheet pan. Perfect.
Sometimes, you want potatoes without bells and whistles, just the essence of potatoes and this recipe delivered exactly. Had with honey chicken and it was perfect.
thank you for this comment - this method was absolute perfection! @msoqatx
Terrific recipe which I’ve made for weekday dinners as well as dinner parties. I tweak the cooking by covering with foil and slow roasting for about 15 min then removing the foil and turning up the heat for a final crisping. I always line the pan with parchment or they stick. Adding herbs of your liking makes it more flavorful. I use rosemary and lemon thyme.