Roasted Potatoes
Oven roasted potatoes are a simple side dish that is easy to make. If you are looking for a fuss free side dish, that pairs with just about anything, this recipe is for you. While they are super simple to make, they are absolutely delicious.
Roasted potatoes are easily customizable and make great leftovers. Roasting potatoes is one of my favorite ways to prepare the humble potato.
Winter is wrapping up and spring is peaking around the corner. Which means it is potato planting season here in East Texas. I just got my potatoes planted this week and I'm already dreaming of harvesting loads of potato. These Rosemary Roasted Potatoes are always my go-to when I harvest my first basket of potatoes.
You can roast any type of potato. I tend to go for a nice waxy potato, like a yukon gold or red potato. Yukon Gold potatoes have a lovely buttery texture when roasted. Because of their thin skin, there is no need to peel them. Which saves time. Russet potatoes and sweet potatoes are also great for roasting.
When preparing potatoes for roasting, rinse well and pat dry. You want the potatoes to be dry so that the oil and seasonings stick to them. If using waxy potatoes, quarter the potatoes. If using russets, peel and cut the potatoes into 2" cubes. Try to keep the cuts equal in size so that they cook evenly.
You can season your potatoes with pretty much any seasoning or herb. Rosemary, thyme and oregano are great herbs to use for a nice bright flavor. You can season with all or just one.
After roasting, you can add lemon zest or grated parmesan cheese for additional flavor. For this recipe I used a few simple seasonings that I imagine most everyone keeps in their spice cabinet.
The full recipe can be found in the recipe card below.
STEP 1
Cut into 2" pieces and place on a parchment lined baking sheet. Toss with oil and seasonings.
STEP 2
Place in a preheated 375°F oven and roast for 45-55 minutes or until fully cooked. Enjoy!
COOKING TIP
For even crispier roasted potatoes, flip the potatoes halfway through the cooking time.
I love using leftovers whenever I can to create a new dish. Here are a few ways that I have found to use leftover roasted potatoes.
- Leftover roasted potatoes are delicious cut up and added to breakfast tacos or casseroles.
- I like to make a breakfast hash with leftover roasted potatoes. Just sauté some peppers and onions, bacon or sausage and add the potatoes. Cook a couple of eggs over easy and dig in.
Lovely golden, crispy potatoes with nice creamy insides. Roasted potatoes are perfect quick side for any weeknight meal.
- 2 lb yukon gold potatoes (or red skinned potatoes)
- 1 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- To Taste pepper
- As Needed drizzle olive oil
Preheat oven to 375 °F and line a baking sheet with parchment paper.
Rinse and pat dry the potatoes. Quarter the potatoes and spread them out in a single layer on the baking sheet.
Drizzle with oil, enough to lightly coat the potatoes. Sprinkle the seasonings all over the potatoes and toss to evenly coat the potatoes.
Place in the preheated oven and roast for 45-55 minutes, flipping the potatoes halfway through to evenly cook them. Enjoy!
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