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Oven Roasted Potatoes
A side dish that universally compliments dishes from beef to fish, or can just be eaten by themselves.

Servings: About 8

Servings: About 8
Ingredients
  • 3 pounds of red or white potatoes
  •  
  • ¼ cup olive oil
  •  
  • 1 teaspoon black pepper
  •  
  • 2 tablespoons of minced garlic
  •  
  • 2 tablespoons of minced fresh parsley
Steps
  1. Preheat your oven to 400F
  2. Cut the potatoes into cubes about 1 inch in volume.
  3. Mince your garlic if using fresh cloves.
  4. Place potatoes, garlic, salt, pepper, and olive oil into a mixing bowl and toss together to evenly coat the potatoes.
  5. Put your potatoes onto a baking sheet and spread them out into 1 layer.
  6. Roast the potatoes for 45 minutes or until browned and crisp. At the 15 and 30 minute marks, you should flip your potatoes so that they will brown and cook evenly.
  7. Transfer to a serving dish and garnish with fresh parsley. Serve hot.
Notes
  • Generally the potatoes will be sufficiently seasoned based on the measurements in this recipe. However, if you feel they need additional salt or pepper, don't be afraid to add a little more. You can transfer the cooked potatoes back to the mixing bowl after baking, add additional seasoning, and then toss them a bit to coat evenly. Remember to taste your food as you go here - you don't want to over season the potatoes.
  • While flipping, you may find the potatoes stick to the pan. This is ok, just scrape underneath them with a spatula to get them moving. Generally, they won't stick again once they've been moved. The reason they stick is because of the release of the starch and water in the potatoes. If you want to avoid this entirely, you have two options: First, scoop out some of the excess oil left in the mixing bowl and apply it directly to your pan (or tin foil on the pan) and coat the cooking surface. This is a bit more effective than just coating the potato. Your second option is to soak the cubed potatoes in water before you season and bake them to remove some of the starch from the potato surface. You only need to soak them for about 5 minutes or run them under cold water until the runoff is clear.
  • You can easily add carrots to this recipe with no other changes. Simply chop your carrots into the desire shape (I recommend medallions about ¼ to ½ inch thick or oblique cuts). Carrots have a similar density and structure to potatoes and will cook in the same amount of time.
 

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