Roasted Potatoes Recipe
A super-easy, oven-baked side dish that transforms humble potatoes into golden, crispy bites seasoned to perfection—no fuss, just flavor.
Ingredients
- 2 pounds potatoes medium Yukon Gold or red potatoes, firm and unblemished, skins left on for added fiber
- 2 tablespoons olive oil extra-virgin, California-pressed for fruity note
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika optional for a smoky depth
- 1 zest of 1 lemon grated, optional for a bright lift after baking
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
- Wash and pat dry the potatoes, cut them into wedges or cubes, and toss with olive oil, salt, pepper, garlic powder, rosemary, and smoked paprika if desired.
- Arrange the seasoned potatoes on the baking sheet in a single layer, cut-side down if possible. Roast for 20–25 minutes, flipping once halfway through, until golden and crisp. Add fresh garlic or lemon zest in the last few minutes of baking.
- Let the roasted potatoes rest for 2 minutes, adjust seasoning if needed, and enjoy the crispy and flavorful side dish.
Notes
Avoid overcrowding the baking sheet to ensure crispy edges. For a different flavor, try variations like Cajun-style, cheesy twist, herb-infused oil, or ranch-seasoned.
Nutrition
Calories: 110kcal
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