Roasted Potatoes
Make perfectly seasoned and irresistibly crispy roasted potatoes in the oven, and since they're so versatile you can pair them with anything.
Equipment
Ingredients
- 1 pound petite potatoes, halved or quartered
- olive oil, generous drizzle
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, coarse ground
- 1 teaspoon parsley, dried
Instructions
- Preheat the oven to 425°F (218°C). Add the potatoes to a rimmed baking sheet and generously drizzle them with olive oil. Season the potatoes with salt, pepper, and dried parsley.
- Roast for 15 minutes. Remove the pan and move the potatoes around. Return the baking sheet to the oven and bake for another 30 minutes to finish.
Notes
Expert Tips:
- Cut the potatoes the same size to ensure they cook at the same rate.
- Use the convection setting on your oven, if you have it, for the air can circulate on every side.
- Be careful not to overcrowd the pan. Arranging the potatoes too closely together can cause them to steam rather than roast, preventing them from becoming crispy.
- If you need lower temps because you're cooking the potatoes with other ingredients, the potatoes may need to cook for lo
- 350°F (176°C)- Cook for 75 minutes.
- 375°F (190°C)- Cook for 55 minutes.
- 400°F (204°C)- Cook for 50 minutes.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 97 kcal | Carbohydrates: 15 g | Protein: 2 g | Fat: 5 g | Sodium: 187 mg | Fiber: 1 g | Sugar: 1 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!