Crisp on the outside. Soft and chewy on the inside. Seasoned to perfection. Oh yes, oven roasted potatoes is a great companion for so many meals.
This is a great side dish to add to your recipe vault. It's easy, requires minimal ingredients or work, and it goes with almost any meal. This is not just for dinner. We have this for breakfast and/or lunch in my house. It's a perfect brunch dish as well. I mean, the sky's is the limit. What's even better is this is one of the meals I consider a pantry meal. Meaning, the ingredients are usually on hand all the time.
WHAT YOU WILL NEED
- Sheet pan
- Aluminum foil or parchment paper (optional)
- Peeler (optional…I'll explain later)
- Cutting board
- Bowl of cold water
- Olive oil
Speaking of seasonings. You can pretty much use whatever you have on hand. Again, the sky's the limit here. Some of my favorites to utilize are:
- Seasoned salt (when I'm not using regular salt)
- Garlic powder
- Onion powder
- Cayenne pepper
- Red pepper flakes
- Chili powder
- Ranch seasoning
- Chili lime
- Salt & vinegar seasoning
Again, I don't use all these at once however, I love to change it up. Don't you just love playing with different flavors to see what you can come up with? Potatoes are one of those ingredients that take on the flavors you put into it and OMG…it can be heaven depending on what you use. So, don't be afraid, have fun with it and try different seasonings. Let me know what you come up with to season your roasted potatoes.
WHAT POTATOES SHOULD YOU USE
Well, this is actually up to you. I love a good russet Idaho potato but you can use Yukon gold, red skinned, or sweet potatoes.
HOW TO ROAST POTATOES
First things first, please wash the potatoes off with cold water. If you have a vegetable brush, that will help the process. You want to get rid of all the dirt that has collected along the way. Now, if you plan to peel your potatoes, that is perfectly fine but I like to leave the skin on at times, plus the skin holds the good nutrients. Here's a great peeler that you can get if you're looking for vegetable peelers.
Otherwise, cut the the potatoes into 1″ cubes and as you cut them place them in a bowl of cold water, then move on to the next one. Repeat this step until you are done cutting up your potatoes.
Drain the water and add new cold water to the bowl. Let sit for about 10 minutes. This process helps the potatoes from turning brown and helps to remove some of the starch. After 10 minutes, drain the potatoes again. At this time you can dry your potatoes off with a clean towel. I do this at times because it helps to get a nice crispy exterior. It's totally up to you but I suggest drying them off. Now, we can have some fun.
Put your potatoes in a bowl, add olive oil, and season away. Just remember not to over salt them. If you're using this method, make sure you're using a bowl that comes with a lid because we're going to shake them up so the seasoning gets all over. Yes, you can absolutely use your clean hands or a spoon to mix it all together. You can even just put them on the pan and season from there. But, if you've been around me for awhile, you know I like multiple ways and depending on how I'm feeling will determine how I interact with the food. It's all about having choices. Isn't this a beautiful site to see?
Preheat your oven to 375 degrees. Grab your sheet pan and cover it with aluminum foil or parchment paper. This helps with the cleaning. We like it easy peasy over here. Spread your potatoes out and place in the oven at 375 degrees for about 35-40 minutes. You can turn the heat up more to lessen the time it's in the oven.
CHEF PATRICE TIP
If you have a big family like I do, you made need to do this in batches or if you have a double oven…even better! You really don't want to overcrowd the pan. These potatoes need a little space to do what it needs to do, which is roast perfectly for you.
When the potatoes are done, let them cool for about 5 minutes and enjoy. Here are a few options to top your oven roasted potatoes with:
- Green onions
- Any additional seasonings that you used earlier if you need more!
If you're lucky to have leftovers, these oven roasted potatoes will be great the next day. Because my family absolutely loves potatoes, it's hard to have any leftovers. However, these can be stored in the refrigerator for up to five days. Heat up in the oven or in a skillet.
Easy Oven Roasted Potatoes
- 2 lbs Potatoes
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1-1/2 tsp Salt or to taste
- 1/2 tsp Black pepper
- 1/2 tsp Crushed red pepper
- 1/2 tsp Paprika
- Preheat oven to 375 degrees.
- Scrub potatoes. Do not peel.
- Dice into 1" cubes. As you cut them, add to bowl of cold water.
- Let sit in cold water for at least 10 minutes.
- Dry potatoes off with clean towel.
- Toss potatoes with olive oil and seasonins above.
- Place on a baking sheet lined with aluminum foil or parchment paper.
- Bake in oven for 30-45 minutes, until crispy brown on outside and tender on the inside.
- Add toppings (optional)