Oven Roasted Potatoes

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Oven Roasted Potatoes

These Oven Roasted Potatoes have a crispy outside, fluffy inside, and are perfectly seasoned. They're so easy to make and pair well with just about any meal.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American

Keyword: crispy roasted potatoes, oven roasted potatoes, potato side dishes

Servings:

Ingredients

2 pounds baby new potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon coarse salt
a couple turns of freshly ground black pepper
sprinkle of smoked paprika , optional
2 tablespoons finely chopped fresh herbs of your choice, optional (such as rosemary, oregano, or thyme) OR in lieu of the herbs, use 1 scallion diced

Instructions

If your baby potatoes are pretty small, just slice them in half. If they're on the larger size, you might need to quarter them. They should be 1-inch cubes.
NOTE: If time permits, soak the potato cubes in cold water for at least 30 minutes before cooking. This removes excess starch, which prevents the potatoes from sticking together and helps achieve maximum crispness on the outside and a tender inside. Make sure to completely dry them after soaking and before adding the olive oil.
Preheat oven to 425 degrees F with rack in the middle position. Lightly coat a large rimmed baking sheet with nonstick cooking spray or line with parchment paper.
In a large mixing bowl, toss the potatoes, olive oil, garlic powder, salt, pepper, herbs and paprika (if using) until the potatoes are coated. (Don't worry if it seems like there isn't enough oil - there is!)
Spread potatoes on the prepared baking sheet in a single layer with their flat edges against the pan.
Roast in the oven for 25 to 30 minutes, stirring halfway through, until potatoes are golden and fork tender. (Time will depend on the size and freshness of the potatoes you're using.)
Stir in the scallions, if using, and serve right away.

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