Description
These Roasted Potatoes deliver a perfect balance of crispy golden exterior and fluffy tender interior.
Ingredients
Scale
- 2 pounds Yukon Gold or Russet potatoes, washed and cut into 1 to 1.5 inch chunks
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced (optional)
- 1 tablespoon fresh rosemary or thyme, chopped
- Pinch of smoked paprika or cayenne pepper for spice
- 1/4 cup grated Parmesan or cheddar cheese (add near end of roasting)
- Fresh parsley, sage, and oregano herb blend (for vegan herb option)
- Chopped bacon bits, green onions, and sour cream (for loaded style)
- Fresh lemon zest and a squeeze of lemon juice (added after baking)
Instructions
- Heat your oven to 425°F (220°C).
- Wash and peel if desired. Cut potatoes into evenly sized chunks around 1 to 1.5 inches.
- Place cut potatoes in a pot of cold salted water. Bring to a boil and cook for about 8 minutes until slightly tender.
- Drain potatoes well and gently shake them to roughen the surface.
- Transfer potatoes to a large bowl. Drizzle with olive oil and sprinkle with salt, black pepper, minced garlic, and fresh herbs. Toss gently.
- Spread potatoes on a parchment-lined baking sheet, spaced out to avoid crowding. Roast for 40–45 minutes, flipping halfway through.
- Once golden and crispy, remove from oven and serve immediately.
Notes
- Adjust seasonings to taste.
- Try different herbs for variety.
- For a spicy kick, add more cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg