Oven Roasted Potatoes
Amy Flanigan published this recipe on bellyfull.net. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Taylor Martin on SeeMeCook
Baby potatoes are roasted at high heat until crispy and golden outside while remaining fluffy and tender inside. Garlic powder, salt, pepper, optional smoked paprika, and fresh herbs provide simple, versatile seasoning.
- Time
- 30 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 25 g
- 3 g
- 3 g
- 1 g
- 1 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 945 g before cooking, which is about 235 g per serving.
Steps
If time permits, place the cut potato cubes in a bowl of cold water and soak for at least 30 minutes. This removes excess starch, helping prevent the potatoes from sticking together and improving exterior crispness. Drain thoroughly and dry the potatoes completely before adding the oil.
Preheat the oven to 425°F (220 °C) (220°C (425 °F)), with a rack in the middle position. Lightly coat a large rimmed baking sheet with nonstick cooking spray, or line it with parchment paper.
Place the prepared potatoes in a large mixing bowl. Add the olive oil, garlic powder, coarse salt, freshly ground black pepper, fresh herbs, and smoked paprika if using.
Toss thoroughly until every potato piece is evenly coated with the oil and seasonings. The mixture may appear lightly oiled; the stated amount is sufficient.
Arrange the potatoes on the prepared baking sheet in a single layer, positioning their flat cut sides against the pan. Leave space between pieces as much as possible for better browning.
Roast for 25 to 30 minutes, stirring halfway through, until the potatoes are golden brown outside and fork-tender inside. Cooking time will vary with the potatoes' size and freshness.
Serve the roasted potatoes immediately while hot and crisp.
Notes
Optional soaking improves crispness, but the recipe can be made without it. Store leftovers in a tightly covered container in the refrigerator for up to 3 days. Reheat in a 425°F oven until hot, or in a skillet over medium-low heat; microwave reheating takes about 45–60 seconds but produces softer potatoes.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 239
- Protein
- 5 g
- Carbs
- 41 g
- Fat
- 7 g
- Fiber
- 5 g
Where the calories come from
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