Easy Oven Roasted Potatoes Recipe
These golden oven roasted potatoes deliver a crisp exterior and tender interior, making them a versatile accompaniment suitable for any meal. A simple seasoning blend enhances their natural flavor, while optional garlic and rosemary add an aromatic touch.
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Servings: 4
Ingredients
- ½ teaspoon dried rosemary or 1 tablespoon finely minced fresh rosemary optional
- 1 ½ pounds waxy potatoes skins scrubbed, cut into 1-inch pieces (mini red, yellow Yukon gold, or russet)
- ¼ teaspoon ground black pepper
- 6 whole garlic cloves peeled (optional)
- ¾ teaspoon kosher salt divided
- 2 tablespoons extra-virgin olive oil
Instructions
- Position an oven rack in the center and set the oven to preheat at 400°F. Prepare a large rimmed baking sheet by lining it with parchment paper or a silicone baking mat for effortless cleanup. Arrange the potatoes and garlic cloves, if using, in the middle of the baking sheet. In a separate bowl or measuring cup, whisk the olive oil together with ½ teaspoon of the kosher salt, black pepper, and rosemary. Drizzle this mixture over the potatoes and garlic. Thoroughly toss until all pieces are coated, then spread them out in a single layer with the cut sides facing down. Place in the oven and roast for 45 to 55 minutes, turning the potatoes once and rotating the baking sheet 180° midway through roasting, until the potatoes are deeply golden and crisp. Remove from the oven, scatter the remaining ¼ teaspoon kosher salt over the potatoes, allow them to rest briefly, then serve immediately while hot.
Notes
To Store: Keep any leftover potatoes refrigerated in an airtight container for up to 4 days. Freezing is not recommended, as the texture may deteriorate.
To Reheat: Warm the potatoes on a baking sheet in an oven preheated to 350°F until heated through.
To Reheat: Warm the potatoes on a baking sheet in an oven preheated to 350°F until heated through.