|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 6g||21%|
|*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.|
Sometimes simple is best, and these basic roasted potatoes are a great example. The potatoes are a snap to prepare, and they taste amazing. Make them with or without the garlic, and serve along with steak, chicken, or fish. There's no boiling required for this recipe, which means there are fewer dirty dishes to clean.
Prepare the potatoes scrubbed and unpeeled or peel them if that's your preference. Green skin can be bitter, so it should be peeled away, and make sure to remove any sprouts or damaged skin.
Any variety of potato works in this recipe, but we prefer low starch potatoes. Round white, red potatoes, Yukon Gold, or small new potatoes are excellent choices. Starchy potatoes, such as Russets or baking potatoes, are fine if that is what you have on hand—the texture isn't as creamy, but they crisp nicely.
Serve roasted potatoes as a dinner side dish or add them to a breakfast or brunch menu. The potatoes may be reheated as well, so feel free to make a double batch. Refrigerate leftover potatoes for up to 3 days. To reheat, spread them out on a baking sheet and roast at 400 F for about 12 to 15 minutes.
Gather the ingredients.
Heat the oven to 400 F.
In a large bowl, toss the potato chunks with the olive oil, kosher salt, black pepper, garlic (if using), and parsley.
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.
Roast the potatoes for about 50 to 60 minutes, or until nicely browned, turning every 15 to 20 minutes to brown evenly.
Serve and enjoy!
- 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.
- For easy cleanup, line the baking pan with nonstick foil.
- If you are preparing the potatoes in advance, cut and/or peel them and submerge them in cold, unsalted water. The potatoes may be refrigerated for up to 12 hours. Dry them thoroughly before seasoning and roasting.
- For the crispy roasted potatoes, make sure they aren't crowded on the baking sheet.
- Add a teaspoon or two of paprika and toss with the potatoes along with the garlic and parsley.
- 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.
- Make it a root vegetable roast by adding any of the following: sliced onions, carrots, rutabagas, parsnips, or sweet potatoes.
- For extra flavor, add some bacon drippings to the oil, or replace the olive oil with ghee, duck fat, or another kind of animal fat.
- Add fresh herbs to the seasonings. Rosemary, thyme, and chives are good choices.