Oven Roasted Potatoes
Crispy, golden-edged potatoes with fluffy centers, tossed in olive oil, garlic, herbs, and paprika. An easy, customizable side that pairs with everything from roasted chicken to veggie mains and works great for meal prep.
Ingredients
- 2 lb baby potatoes or Yukon Gold potatoes, cut into bite-size halves or quarters
- 3 tablespoons olive oil
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 1 teaspoon onion powder (optional)
- 1 teaspoon dried rosemary (or thyme)
- 1/2 teaspoon paprika
- kosher salt and freshly ground black pepper, to taste
- chopped fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C). Place an empty baking sheet in the oven while it heats and line with parchment or lightly oil just before adding potatoes.
- Wash and dry potatoes well. Cut into even halves or quarters so pieces are similar in size.
- In a large bowl, toss potatoes with olive oil, garlic powder, onion powder (if using), dried rosemary (or thyme), paprika, salt, and black pepper until evenly coated.
- Spread potatoes in a single layer on the hot baking sheet, cut sides down with space between pieces for best browning.
- Roast 25–35 minutes, flipping once halfway, until deeply golden and fork-tender.
- Remove from the oven, sprinkle with fresh parsley if desired, taste and adjust salt, and serve hot.
Nutrition
Serving: 1cupCalories: 180kcalCarbohydrates: 26gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 220mgFiber: 3gSugar: 1g
Tried this recipe?Let us know how it was!