Basic Roasted Potatoes

Basic roast potatoes

The Spruce

 

Ratings (144)
  • Total: 60 mins
  • Prep: 10 mins
  • Cook: 50 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
363 Calories
14g Fat
55g Carbs
7g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 363
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 466mg 20%
Total Carbohydrate 55g 20%
Dietary Fiber 6g 21%
Protein 7g
Calcium 95mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These roasted potatoes are a snap to prepare, and they taste amazing. Make them with or without the garlic, and serve along with a steak, chicken, or fish. Red-skinned potatoes are preferred for this dish, but round white or small new potatoes would also be good choices. 

The roasted potatoes make an excellent breakfast or brunch side dish as well. 

Ingredients

  • 2 to 2 1/2 pounds red-skinned potatoes (unpeeled, scrubbed, and cut in 1 to 1 1/2-inch pieces)
  • 1/4 cup olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Optional: 3 cloves garlic (finely minced)
  • 1 tablespoon fresh parsley (minced)

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 400 F. 

  3. In a large bowl, toss the potato chunks with the olive oil, kosher salt, black pepper, garlic, and parsley. 

    Toss potatoes with herbs and oil.
     The Spruce
  4. Spread the potatoes out in a single layer in a large, shallow rimmed baking pan, such as a large jelly roll pan or half sheet pan.

    Sheet pan roasted potatoes.
     The Spruce
  5. Roast the potatoes for about 50 to 60 minutes, or until nicely browned, turning every 15 to 20 minutes to brown evenly.

    Easy roasted potatoes.
     The Spruce
  6. Serve and enjoy!

Tips

  • Any potato may be roasted, but the red-skinned variety is lower in starch and keeps its shape better than higher starch potatoes. And with the peels left on, they are colorful.

Recipe Variations

  • Add a teaspoon or two of paprika and toss with the potatoes along with the garlic and parsley.
  • Instead of olive oil, use vegetable oil, melted duck fat, or another neutral flavor oil.
  • Add a small sliced or coarsely chopped onion to the potatoes.
  • Add red or green bell pepper strips along with chopped onions.
  • Add some diced leftover ham or cooked diced bacon to make a hearty one-dish meal.