Easy Oven Roasted Potatoes
from kristineskitchenblog.comMy family absolutely loves these roasted potatoes, and they're so simple to make! They're crispy on the edges, soft in the middle, and perfectly seasoned with garlic and dried herbs.
Servings: 4 servings
Calories: 180kcal
Ingredients
- 1 ½ pounds baby potatoes halved, or gold or red potatoes cut into ¾-inch pieces
- 1 ½ tablespoons olive oil
- ¾ teaspoon garlic powder use less if sensitive to garlic
- ¾ teaspoon Italian seasoning
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper.
- Place the chopped potatoes in a large bowl. Drizzle with the olive oil and toss to coat. Sprinkle the garlic powder, Italian seasoning, salt and pepper evenly over the potatoes and then stir until the seasonings are well distributed.1 ½ pounds baby potatoes, 1 ½ tablespoons olive oil, ¾ teaspoon garlic powder, ¾ teaspoon Italian seasoning, ¼ teaspoon salt, ⅛ teaspoon black pepper
- Spread potatoes out on the prepared baking sheet, leaving a little space in between each potato. Bake for 25-35 minutes, tossing halfway through the bake time, until potatoes are tender in the center and crispy on the edges. Serve immediately.
Video
Notes
- Roasted potatoes are best fresh from the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a 350° F oven for about 10 minutes, or until warm. These also reheat well in a skillet with a little olive oil - a great way to crisp them back up!
Nutrition
Calories: 180kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 156mg | Potassium: 728mg | Fiber: 4g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 34mg | Calcium: 27mg | Iron: 2mg
