Roasted potatoes are so simple to prepare that I almost felt guilty posting about it. I, like most people I’m sure, know the concept – use potatoes, olive oil, salt, and pepper. However, how much olive oil do I use? What temperature do I set my oven? How long do I cook them for? These were all questions that I had and I thought maybe others did too which is why I decided to post about these delicious potatoes.
Ina Garten to my rescue! She gave me all the answers I needed and I in turn hope I can help you.
If you are looking for an easy and inexpensive side dish that goes with countless entrees then you’ve found it. 🙂
Roasted Potatoes Recipe
- 1 pound small red potatoes
- 4 teaspoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Preheat the oven to 400 degrees F.
- Cover a baking sheet with tin foil.
- Wash the potatoes well and cut them in half.
- In a large bowl, mix the potatoes, olive oil, salt, and pepper until the potatoes are well coated.
- Transfer the potatoes to the baking sheet and spread out into 1 layer.
- Roast the potatoes in the oven for 40 minutes to 1 hour or until browned and crisp. Flip once during cooking time in order to ensure even browning.
- Remove the potatoes from the oven, season with additional salt and pepper if necessary (to taste). Serve hot.
Serve immediately. Store leftovers in an air tight container in the refrigerator.
Cut the potatoes in half and mix them with the olive oil, salt, and pepper. Transfer the potatoes to the baking sheet and cook. Honestly you can’t get more simple and quick than that! I like to place all of the potatoes facing the same direction on the baking sheet because when I turn them over (half way through the cooking process) I know which ones I’ve turned over.
And that’s it! I seasoned these bad boys with additional pepper and a dash of oregano.
In this case less is more because with just three everyday ingredients, basic potatoes turn into a tasty dish. They are slightly crunchy on the outside and tender on the inside, a perfect combination of textures.
The beauty about this basic roasted potato recipe is that you can turn them into a slightly different version each time you make them, depending on your mood or what you are having for dinner. For example, add some lemon juice and oregano or add some roasted garlic. Use your imagination. In fact, the other day my husband added these roasted potatoes to a bowl of chili that we made earlier in the week. Stay tuned for that chili recipe. 🙂
Adapted from: Ina Garten
i usually made these potatoes with coconut oil or butter and its tastes so good
I have to try it with coconut oil because that sounds great! My grandma actually uses a mix of oil and butter. Hers always come out so good. 🙂