Oven Roasted Potatoes Recipe
This easy oven-roasted potatoes recipe yields crispy, golden-brown potatoes with a tender inside. Perfectly seasoned and simple to make, they’re a versatile side dish for any meal.
Equipment
- Baking sheet
- Parchment paper or aluminum foil (optional)
- Sharp knife
- Cutting board
- Large mixing bowl
- Measuring spoons
- Tongs or spatula
Ingredients
- 2 pounds potatoes Yukon Gold, Russet, or Red potatoes work well
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary or fresh, chopped
- Salt and pepper to taste
- Optional: 1 tablespoon fresh parsley for garnish
Instructions
- Preheat the Oven:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
- Prepare the Potatoes:
- Wash and scrub the potatoes to remove any dirt. Cut them into bite-sized chunks, about 1-inch pieces. If you prefer crispy skins, leave the skin on, or peel them for a smoother texture.
- Season the Potatoes:
- Place the chopped potatoes in a large mixing bowl. Drizzle with olive oil and toss to coat evenly.
- Add garlic powder, onion powder, rosemary, salt, and pepper. Toss again until the potatoes are evenly seasoned.
- Roast the Potatoes:
- Spread the seasoned potatoes in a single layer on the prepared baking sheet. Make sure they’re not crowded, as this will allow them to crisp up better.
- Roast for 25–30 minutes, flipping halfway through using tongs or a spatula, until the potatoes are golden brown and crispy on the outside.
- Serve:
- Once done, remove the potatoes from the oven and garnish with fresh parsley, if desired. Serve immediately as a side dish.