Roasted Potatoes
Updated May 29, 2024
- Total Time
- About 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- About 40 minutes
- Rating
- Comments
- Read comments
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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.
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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.
I toss the potatoes with EVOO, Herbs de Provence and a little salt. Turn every 15 minutes to get all sides crispy... yumm!
I put the sheet pan in the oven when I first turn it on to get it screaming hot before I put the oiled, seasoned potatoes on it. You should hear the sizzle when the potatoes hit the pan to get that crispy crust.
I have made these for more years than I can remember. My Mom used to make them when I was kid. "Pig Potatoes" because it's what was fed to the pigs. I put the potatoes in a plastic bag with oil. Add seasoning (anything bagel works well) and shake. Easy and very tasty.