Here’s a simple, crispy, and flavorful way to make Roasted Potatoes—perfect as a side for almost any meal.
🥔 Ingredients (Serves 4)
- 2 lbs (900 g) potatoes (Yukon Gold, red, or russet), cut into cubes or wedges
- 2–3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder or minced garlic (optional)
- 1 tsp dried rosemary, thyme, or parsley (optional)
🥄 Instructions
- Preheat Oven:
Set oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. - Prepare Potatoes:
Wash and cut potatoes into evenly sized cubes or wedges for uniform cooking. - Season:
Toss potatoes with olive oil, salt, pepper, and any optional herbs or garlic. Make sure each piece is coated. - Roast:
Spread potatoes in a single layer on the baking sheet. Roast for 25–35 minutes, flipping halfway through, until golden brown and crispy on the outside and tender inside. - Serve:
Sprinkle with fresh herbs or a pinch of extra salt if desired. Serve hot.
💡 Tips:
- Soak potato cubes in water for 10–15 minutes before roasting to remove excess starch—this makes them extra crispy.
- For an extra crunch, sprinkle with a little Parmesan cheese in the last 5 minutes of roasting.
- You can add other vegetables like carrots, bell peppers, or onions to roast alongside potatoes.
If you want, I can also give a slow cooker version of roasted-style potatoes that stay soft inside with a lightly crisp exterior—no oven needed.
Do you want me to do that?
