There are many ways to roast potatoes, but this may be the easiest; no peeling and no boiling – just cutting and baking with salt, pepper and oil.
You can easily double this recipe, but be careful of adding too much oil. I’ve made that mistake before, so trust me when I say it’s best avoided.
If you want to double the recipe, you’ll probably need multiple baking dishes since the potatoes take up a lot of room. Depending on how small you cut them they may take up more or less room, but I recommend cutting medium ones into three or four pieces.
The cook time is a very rough estimate. For best results, don’t remove the potatoes until they’re very well-browned, even if it takes longer than the cook time suggests. If they’re sticking to the pan, bake them for another 5-10 minutes. Keep in mind that baking takes longer when using glass cookware.
If you like this recipe for oven-roasted potatoes, or you long for a healthy alternative, consider checking out how to make oven-roasted chickpeas.
Ingredients
1 lb russet potatoes, cut into chunks*
1/2 tsp kosher salt, 3 grams
Large pinch of black pepper, about 1/2 tsp
vegetable oil, as needed
Preparation
Preheat your oven to 425 f (218 c). In a large baking dish, add your cut potatoes and remaining ingredients**.
Using your hands***, toss everything until thoroughly combined. Bake for 25-40 minutes or until the potatoes are very well-browned.
Notes
* The actual size isn’t as important as making sure they’re all a similar size, so that they cook evenly.
** You’ll want to use enough oil to coat the potatoes, and then a bit more. The oil helps the bottoms brown, but again, don’t overdo it; it’s easy to end up with oil-logged spuds.
*** You can also use a large bowl with a lid, but that dirties more dishes. It’s arguably easier though, so if you’re fine with cleaning an extra bowl, go for it.
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