Oven Roasted Potatoes

These Oven Roasted Potatoes are an simple, delicious side dish that goes with everything from everyday family meals to special holiday feasts. You'll love how crispy they get in the oven, and you can customize the herbs to your favorites.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings (1 cup each)

Calories 332kcal

Author Meggan Hill

Equipment

Baking sheet

Ingredients

2 pounds russet potatoes scrubbed and cut into 1/2-inch pieces (see note 1)
3 tablespoons olive oil or avocado oil
4 cloves garlic minced
2 tablespoons chopped fresh rosemary leaves or thyme leaves (see note 2)
Salt and freshly ground black pepper

US Customary - Metric

Instructions

Adjust an oven rack to the middle position and preheat oven to 450 degrees. In a large bowl, add potatoes, olive oil, garlic, rosemary, and salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper) and toss until evenly coated.
Transfer to rimmed baking sheet and spread in an even layer, potatoes cut-side down. Roast until brown spots begin to form on the potatoes, stirring occasionally, about 35 to 40 minutes.

Video

Notes

Potatoes: I love the clean flavor and starchy texture of russet potatoes, but you can use whatever variety you prefer. Just cut them into chunks of a similar size. Leave the skins on for a rustic side dish.
Herbs: I love the combo of rosemary and thyme and their sturdy nature holds up well to roasting. More delicate herbs such as chives or parsley are delicious too, but should be added after roasting so they don't scorch.
Yield: This recipe makes 4 (1-cup) servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftover potatoes are delicious in scrambled eggs and omelets.

Nutrition