Oven Roasted Potatoes

These Oven Roasted Potatoes are an simple, delicious side dish that goes with everything from everyday family meals to special holiday feasts. You'll love how crispy they get in the oven, and you can customize the herbs to your favorites.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings (1 cup each)

Calories 332kcal

Author Meggan Hill

Ingredients

2 pounds russet potatoes scrubbed and cut into 1 1/2-inch pieces (see note 1)
4 cloves garlic minced
1-2 tablespoons fresh herbs such as rosemary and thyme, or 1-2 teaspoons dried (see note 2)
Salt and freshly ground black pepper
1/4 cup olive oil

US Customary - Metric

Instructions

Preheat oven to 400 degrees. In a large bowl, combine potatoes, garlic, and herbs. Drizzle with olive oil and toss until evenly coated.
Spread on rimmed baking sheet and arrange potatoes cut-side down. Sprinkle with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).
Bake uncovered until brown spots begin to form on the potatoes, stirring occasionally, about 40 minutes.

Notes

Potatoes: I love the clean flavor and starchy texture of Russet potatoes, but you can use whatever variety you prefer. Just cut them into chunks of a similar size. Leave the skins on for a rustic side dish.
Herbs: I love the combo of rosemary and thyme and their sturdy nature holds up well to roasting. More delicate herbs such as chives or parsley are delicious too, but should be added after roasting so they don't scorch.
Yield: This recipe makes 4 (1-cup) servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftover potatoes are delicious in scrambled eggs and omelets.
Make ahead: The potatoes can be cut and submerged in water in the refrigerator up to 24 hours in advance.

Nutrition