This recipe is exactly what the name implies…easy peasy. Roasted potatoes are my go-to side all year round. They’re so easy to make. It’s nearly impossible to mess them up…NEARLY impossible. As long as you don’t burn them.
Preheat your oven to 400 degrees.
Cut up some potatoes into pieces that are the same size. This ensures that all the potatoes cook at the same pace. Nothing is worse than having potatoes that are overcooked and undercooked. Dry off the potatoes and place them in a bowl. Then drizzle them with olive oil and sprinkle with salt, pepper and your favorite salt-free seasoning (like Mrs. Dash). Toss the potatoes around in the bowl to evenly distribute the seasonings. Now arrange the potatoes in a single layer on a baking sheet.
Roast the potatoes for about 50 minutes, flipping them once halfway through the cooking process. They should look as brown and delicious as these:
After about 50 minutes to an hour, they should be brown and crispy on the outside, and tender on the inside. Yum!
- 3 lbs potatoes, red or yukon gold
- 1/4 cup olive oil
- 2 tbs salt-free seasoning
- 2 tsp Kosher salt
- 1 tsp fresh ground black pepper
- Preheat oven to 400 degrees.
- Cut up some potatoes into pieces that are the same size. Dry off potatoes and place in a bowl. Drizzle them with olive oil and sprinkle with salt, pepper and salt-free seasoning. Toss potatoes around in bowl to evenly distribute seasonings. Arrange potatoes in a single layer on a baking sheet a place in the oven. Roast potatoes for 50 minutes, turning them halfway through the cooking process. Potatoes are done when they are crispy outside and tender inside.