If you need to put together a quick side dish for a more complicated meal, these oven-roasted potatoes are a perfect choice. Plus, P-O-T-A-T-O-E-S!
Basically, you wash, slice, coat with olive oil and spices of choice, pile on a sheet tray and bake! What is more simple than that! Okay, okay I guess the answer would be having someone else do it for you, but we are not all that lucky!
How do you cook mini potatoes?
These petite little potatoes usually will come in a bag in the potato section of the grocery store. You can use a mixed variety as I have in the picture or all red or all white. I do not discriminate potatoes!
Do I need to wash potatoes?
Always wash produce, even if it says that it is ‘ready to eat’. You don’t know who handled it at the store, or dropped it on the floor while putting on display in between the processor and your home. They don’t need a crazy scrubbing, these little potatoes are somewhat waxy and don’t hold onto a lot of dirt.
How do you bake chopped potatoes?
After washing, you will want to slice each potato in half. If they are larger you may want to quarter those so they all cook evenly.
What do you put on roasted potatoes?
Next, you need to season. The easiest way to get all of the potatoes evenly coated with oil and spices is to put in a cheap gallon-sized baggie. No need for the zipper kind. I buy a box of the open-top ones at the Dollar store for things like this.
You want enough olive oil to lightly coat the potatoes. Then sprinkle in salt, pepper, rosemary, paprika, and garlic powder.
Very lightly coat the sheet tray with olive oil as well. Layer the potatoes out evenly and flat. Bake at 425 degrees for 15 minutes. Remove the sheet pan and flip potatoes with a spatula. Put them back in the oven for another 15 minutes or until fork-tender. Serve these oven-roasted potatoes hot!
More Side Dish Recipes
Roasted Sweet and Spicy Vegetables
Avocado Tomato and Corn Salad