You have to try them–they’re easy, adaptable, and addictive! It’s impossible to not pop a about twenty of these little babies while they’re cooling down and you’re plating your food. Or while putting the leftovers in containers. They really are crack in potato form.
For the particular night pictured, we paired the potatoes will grilled chicken and salad. The next night, we used them in breakfast burritos…. I often reheat leftover potatoes and throw them on a salad for lunch.
If you make these oven roasted potatoes, let me know what you ended up serving alongside them!
This is another one of my loosy-goosy recipes, meaning you adapt it to how many people you are serving (or how many potatoes you have on hand), and then switch up the rest of the recipe accordingly. I do recommend making these the first step in your dinner preparation though–as they bake, you can throw the rest of your meal together.
Enjoy.
Oven Roasted Potatoes
Note: if you’re worried about exact measurements here, don’t be! The best thing you can do is use the oil sparingly at first. Take a look at the opening photo in this post–the potatoes shouldn’t be swimming in oil, but they should be well-covered. You can always start with a scant TB of oil and partway through cooking, if the potatoes are looking extra dry, you can stir in a little more oil. The herbs and salt, however, are hard to overdo. The amounts listed here are for one cookie-sheet full of potatoes. If you’re needing to spread yours across two pans, then I’d definitely double up on what is mixed in to the potatoes.
1-3 small red potatoes per person (I’ve also used sweet potatoes and regular potatoes–it’s all good)
~1-2 Tablespoons olive oil
3 teaspoons of a combination of whatever herbs you have on hand: Basil/Oregano/Parsley/Thyme/Rosemary
1-2 teaspoons of salt
1/4-1/2 teaspoon pepper
Preheat oven to 400 degrees, Fahrenheit. Line cookie sheet(s) with aluminum foil and spray well. (Or lightly spray the edges of a silmat lined sheet.)
Chop potatoes into bite sized pieces. (The smaller they’re cut, the quicker they’ll cook–sometimes that’s not a good thing though, based off of what the rest of the meal is you are making. You don’t want them to be mushy!) Place potatoes in a large bowl. Drizzle in preferred amounts of olive oil, herbs, and salt and pepper based off of how many potatoes you ended up using. Toss together. Spread potatoes onto the lined cookie sheet(s).
Cook potatoes for 15-20 minutes, flipping them over halfway through . Once you can pierce through a potato (and the potatoes are whistling!), turn oven up to broil and cook until potatoes are golden. Depending on your oven, this can take 1-5 minutes, so watch carefully. Once potatoes are golden, take out of the oven and allow to sit a few minutes for them to cool off before plating.
