Roasted Potatoes Recipe
Roasted potatoes are a classic side dish that never fails to please. With their crispy exteriors and fluffy insides, they complement a wide variety of main courses and add a comforting element to any meal. By mastering a few simple techniques, you can create roasted potatoes that are perfectly seasoned and cooked to perfection every time. Whether you prefer them seasoned with herbs and spices or simply salt and pepper, roasted potatoes are sure to become a staple in your culinary repertoire.
Equipment
- 1 Baking sheet
- 1 Mixing bowl
- 1 Vegetable Peeler
- 1 Knife
- 1 Spatula
Ingredients
- 2 pounds red or yellow skinned potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 3 tablespoons fresh herbs chopped rosemary, parsley, thyme, basil
- 1/2 teaspoon paprika
- coarse salt and pepper to taste
Instructions
- Set one big baking sheet covered with parchment paper and preheat the oven to 425 degrees Fahrenheit.
- Spread avocado oil over the chopped potatoes that are placed on the baking sheet. Oil should cover the potatoes, but not completely submerge them. Next, season with salt, pepper, and, if desired, rosemary, and thoroughly mix.
- Roast for twenty to twenty-five minutes, or until golden brown and crispy. When they are soft in the center and have turned golden brown on the bottom and edges, you know they are done.
- Savor right away with your preferred sides and sauces. Hot sauce or ketchup is what we like. Aioli would taste good too.
- Leftovers can be refrigerated for a maximum of three to four days. Reheat in the microwave or, as we prefer, over medium heat in a cast-iron skillet.
Notes
- You can use any mix of herbs you choose.
- You can replace fresh herbs with 1-2 teaspoons of dry herbs or spices.
- Peeling the potatoes is not necessary, but any type of potato will work in this recipe.