Roasted Potatoes
Roasted potatoes are a quick and easy side dish that pairs well with steak, roasted chicken, grilled pork, and fried fish.
Servings 4 servings
Calories 161kcal
Ingredients
- 2 lbs.Yukon Gold potatoes cut in cubes see notes
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried marjoram
- 1 tablespoon chopped fresh herbs
Instructions
- Preheat oven to 400 degrees. Line a large-rimmed baking sheet with parchment paper.
- In a large mixing bowl, stir together the potato chunks, olive oil, salt, pepper, garlic powder, onion powder, dried thyme, and marjoram. Roast for about 30 minutes or until tender, flipping halfway through the cooking time.
- Season with more salt and pepper to taste and sprinkle with 1 tablespoon of chopped fresh herbs like thyme and rosemary. For best results, serve promptly.
Notes
- This recipe works with Russet potatoes, Yukon Gold potatoes, red potatoes, and sweet potatoes.
- Use parchment paper for even browning and easy cleanup.
- Flip the potatoes once during the baking time.
- I prefer to leave the skins on for roasted potatoes, but you can certainly peel them if you like.
- For optimal flavor, use dried herbs before baking and fresh herbs when they come out of the oven.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or in a skillet on the stovetop. For a quick reheat, use the microwave.
- Freeze leftovers in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat in the oven or in a skillet on the stovetop.
Nutrition
Calories: 161kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 296mg | Potassium: 370mg | Fiber: 2g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 17mg | Calcium: 15mg | Iron: 1mg