Easy Oven Roasted Potatoes Recipe
Servings 10 servings
Calories 232kcal
Ingredients
- 5 lbs russet potatoes peeled and cut into 1 - 1 1/2 inch cubes
- 1/4 cup olive oil
- 1 Tbsp coarse sea salt
- 1 Tbsp granulated garlic or garlic powder
- 1-2 tsp freshly ground black pepper
- 1 tsp onion powder
- 1 Tbsp fresh thyme leaves
- 1-2 Tbsp fresh chopped Italian parsley for garnishing
Instructions
- Peel and cube potatoes. Place into a large mixing bowl and cover with ice cold water. Let stand for 1 hour, then drain. Pat dry with paper towels.
- Preheat the oven to 425°F. Line a baking sheet with parchment or aluminum foil and spritz liberally with cooking spray or using an oil mister.
- Place dried potatoes in a medium-size mixing bowl. Toss together with olive oil, salt, granulated garlic, black pepper, onion powder, thyme.
- Spread in a single layer on prepared baking sheet.
- Bake for 35-40 minutes, or until crispy and fork tender, turning halfway thru.
- Serve immediately, after tossing with fresh parsley. (You can also drizzle them with melted butter, if desired.)
Notes
- The secret to crispy potatoes is taking time to soak them for one hour in cold water prior to baking. When doing so, it draws out some of the starch resulting in a tender on the inside, crispy on the outside potato.
- Just before serving, you can drizzle these potatoes with melted butter, if desired. You can also serve them topped with a dollop of sour cream.
Nutrition
Serving: 1serving | Calories: 232kcal | Carbohydrates: 42g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 710mg | Potassium: 967mg | Fiber: 3g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 15mg | Calcium: 36mg | Iron: 2mg