Roasted Potatoes

These are the easiest and best roasted potatoes: crispy on the outside and fluffy inside. Enjoy!

Savor the crispy goodness of oven-roasted potatoes, a delicious side dish for any meal, be it breakfast, lunch or dinner! Coated in a savory blend of garlic and oil, these potatoes are not only yummy but also a breeze to prepare. 

This recipe has proven to be a crowd-pleaser at countless gatherings, ranging from Thanksgiving and Christmas to potlucks and dinner parties. 

But before we jump into the recipe, allow me to treat you to a brief tale to set the scene.

Yet, if you’re here solely for the recipe, feel free to bypass the story and plunge into the recipe for these mouthwatering roasted potatoes.

A breakfast turned to waterfront picnic

One day last week, we woke up early and started to prepare a hearty breakfast, in anticipation of a busy day ahead.

I put the kettle on the stove and preheated the oven for some gluten free Joan’s bagels. Then, I started a pot of water to boil for sausages, and prepared a frittata. Once the sausages finished boiling for 20 minutes, my dear husband fired up the grill and took the sausages outside for grilling. The aromas of the breakfast cooking wooed the children down to the kitchen.

Just then John came back into the house and declared that it was a beautiful day outside. Even though we each had a lot planned for the day, he suggested that we pack up the breakfast and take it to our favorite waterfront park for a picnic.

It didn’t take much to convince us. My son, who is always up for a photo opportunity, grabbed his camera. I reached for the picnic basket, another prepared bottled water in the cooler, another grabbed the frisbee. In no time at all, we were on our way.

It was a beautiful day. The geese were funny and even wanted to join in our frisbee game. We laughed and talked and put aside our cares for a while.

If you’re feeling overwhelmed, today, with an extensive to-do list, why not take a break preferably near a lake or river? Walking by the water is simply relaxing. Whether you take all your children, just your sweetheart or invite a friend, carving time out from your busy schedule will do you wonders.

We only spent a little more than an hour on our picnic. But each one of us was refreshed and ready to tackle our to-do lists. Indeed, we will always have the special memory of this precious time together.

You can find the recipe for my scrumptious frittata here. I sprinkled leftover chopped broccoli over one half and diced ham over the other half.

The bagels are from Joan’s. The uncooked bagel dough comes frozen and all you have to do is defrost and bake for 22 minutes for wonderful fresh, hot gluten free bagels. (Update: Unfortunately, these bagels are no longer available.)

The sausages were Premio Italian Sweet sausage. We also brought cut up watermelon, coffee and roasted potatoes.

The recipe: roasted potatoes 

Yes. We had some roasted potatoes leftover from dinner the night before. I realize that I have never shared the recipe here on the blog. So here’s the easy recipe for roasted potatoes.

Ingredients 

I use russet potatoes because they’re the most starchy and the best type for roasting tossed with extra-virgin olive oil and some garlic powder and salt. Yum.

Instructions

*Free printable recipe card is available at the end of the post.

 

To begin, preheat your oven to 450℉.

 

Then peel and cut up your potatoes into bite-size pieces. To ensure even cooking throughout, cut the potatoes into uniform sizes.

 

Now toss the potatoes in a baking dish with oil, garlic, and salt. And pop them in the oven until golden brown. 

 

You’ll want to turn them over half way through, really getting under them and scraping them from the pan. This often results in thin little bits that get extra crispy. These crunchy bits are my kids’ favorite part. 🙂

Variations

Serving suggestions

Pro tips and recipe notes

• I have not tried this, but if you want to keep the potatoes from sticking, you can line your baking dish with parchment paper.
• I always remove potato skins since reading that potentially toxic glycoalkaloids which repel pests are concentrated in the skin of the potato.
• Leftovers: Store cooled potatoes in an airtight container in the refrigerator for 3 to 5 days.  

Need to feed a crowd? Roasted potatoes are sure to get two thumbs up from everyone at your table. Enjoy!

More potato recipes you’ll love

One-Pan Roast Chicken And Potatoes A family favorite! And this meal is made all in one pan so clean up is easy, too.

Parmesan Roasted Sweet Potatoes: These sweet potatoes are roasted in lots of butter with a hint of garlic and parmesan cheese that forms an out-of-this-world delicious parmesan crust on top. Your taste buds are going to love this recipe.

Potato Latkes: Potato latkes are similar to potato fritters or potato pancakes. Yum.

Rosemary Sweet Potatoes And Mushrooms: These sweet potatoes are healthy and easy to make. They’re utterly addictive!

Dr. Ted Naiman’s P:E Potatoes Au Gratin: Thinly sliced potatoes are layered in a creamy low-fat yogurt and cheddar cheese sauce and then topped with low-fat Mozzarella and Parmesan cheese for a delicious potatoes au gratin casserole. 

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Roasted Potatoes

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These are the easiest and best roasted potatoes: crispy on the outside and fluffy inside. Enjoy!

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 -8

Calories 80kcal

Author Barbara Bianchi

Ingredients

• 2 pounds russet potatoes peeled and cut up
• 1/3 cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• parsley for garnish

Instructions

• Preheat oven to 450℉
• In a small bowl, stir garlic and salt into your oil. Then toss potatoes in a baking dish with the oil mixture.
  2 pounds russet potatoes, 1/3 cup olive oil, 1 teaspoon garlic powder, 1 teaspoon salt
• Bake for 40 minutes until golden brown. Turn them over half way through, really getting under them and scraping them from the pan. This often results in thin little bits that get extra crispy.

  Serve garnished with parsley.

Notes

• If you want to keep the potatoes from sticking, you can line your baking sheet with parchment paper.
• I always remove potato skins since reading that potentially toxic glycoalkaloids which repel pests are concentrated in the skin of the potato.
• Variations: You can try other herbs like rosemary or thyme, or add a sprinkle of paprika for extra flavor.
• Leftovers: Store cooled potatoes in an airtight container in the refrigerator for 3 to 5 days.  

Nutrition

Calories: 80kcal

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.

A barge on the river. A reminder that the Hudson River Valley is a busy and exciting place to live.

Our spontaneous picnic was a wonderful refreshment. Daily walks around the neighborhood are another favorite time out from our busy agendas. Where do you go to refocus your day? Tell me in the comments.

“He leads me beside quiet waters, He refreshes my soul.”  Psalm 23