Oven Roasted Potatoes Recipe – make these easy roasted potatoes any night of the week! Just a little olive oil, some spices and you have crispy potatoes that go with just about anything.
I struggle with side dishes. I always have. I never know what to make with dinner. Sometimes it is easy. Like Crock Pot Chili. What goes better with chili than the best Cornbread recipe. Other times it is a lot harder!
I would have Roasted Green Beans pretty much any night, but my family isn’t a huge fan of veggies. They would much prefer to have a side salad than asparagus or broccoli with their dinner.
How to Make Roast Potatoes
- Cutting the potatoes into the same sized pieces are key. You want them to cook evenly, and making sure they are the same size is key.
- Lots of thing cook at 350 degrees, but not these. I liked to roast at 400 or 425. This ensures the potatoes cook through and actually get browned. A lower temp will not get the potatoes nearly as golden. And the flavor is in the crispy brown part!
- To peel or not to peel? When I am roasting potatoes, I never peel them. Just wash them well and you are good to go. Lots of the nutrition lives in the skin, so skip the step and leave them on.
- Fat – you really do need fat to get the potatoes to be crispy and golden brown. You can use canola or vegetable oil, or you can use olive oil. A little does go a long way, so you don’t need a ton, you don’t want them greasy. Just crispy and delicious.
Roasted potato wedges are my sons favorite way to cut them. They are easy for dipping, because they are long and skinny. You can pick them up like french fries to dip in ketchup or even Canes Sauce. But you can cut the potatoes in any shape that you want. Super long and skinny like fries, or even little cubes – they all work.
Potatoes seem to be something that everyone has in their house. So these oven roasted potatoes are a great last minute addition to your dinner. You could even throw in this Sauteed Zucchini and you have 2 great side dishes for that pork chop or piece of chicken you are making. And if you are a huge sweet potato fan, then these melting sweet potatoes are a must try!
The really nice thing about roasted potato recipes are they are really just guides. You can add whatever spices you want. If you want to add some fresh garlic to these, then go for it! If you want to squeeze a little lemon juice on before serving, go right ahead! It is your dinner, make it how you like it.
The above picture has these oven roasted potatoes served with my Slow Cooker French Dip recipe – they really go with anything!
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- 3 large Russet potatoes
- 3 Tbls olive oil
- 3 tsp garlic powder
- 2 tsp salt
- 1/2 tsp black pepper
- 2 tsp Italian seasoning
- 1/4 cup Parmesan cheese
- Preheat oven to 400 degrees.
- Wash and slice potatoes into wedges or desired shape.
- In a bowl toss together potatoes and the rest of the ingredients until well coated.
- Place on a baking sheet. Bake for 25-35 minutes until golden, flipping half way through the cooking time.
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Amount Per ServingCalories 343 Total Fat 12g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 9g Cholesterol 5mg Sodium 1309mg Carbohydrates 51g Fiber 6g Sugar 2g Protein 8g