Roasted Potatoes
These are the easiest and best roasted potatoes: crispy on the outside and fluffy inside. Enjoy!
Servings 6 -8
Calories 80kcal
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
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