Roasted Potatoes Recipe
American · Side dish · 55 min total
Crispy on the outside, fluffy on the inside, these roasted potatoes are a classic side dish that pairs perfectly with any meal.
10
min prep
min prep
45
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 2 lbs (about 900g) Yukon Gold or Russet potatoes
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried rosemary or thyme (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease.
- Scrub potatoes clean and cut into 1-inch chunks. Pat dry with a towel to remove excess moisture.
- In a large bowl, toss potatoes with olive oil, salt, pepper, garlic powder, and herbs until evenly coated.
- Spread potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Roast for 20 minutes, then flip potatoes with a spatula. Continue roasting for 20-25 minutes more until golden brown and crispy on the outside and tender inside.
- Remove from oven, season with additional salt if desired, and serve hot.
Tips
- Soak cut potatoes in cold water for 30 minutes before roasting to remove excess starch for extra crispiness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to regain crispiness.
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