Side
Crispy Roasted Potatoes
Golden potato chunks with crisp edges and soft centers.
⏱ 45 min (10 min prep, 35 min cooking)
🍽 Serves 6 · about 3/4 cup
budgetkid friendly
vegetarianvegangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Potatoes
- 2 lb Yellow (Yukon-type) potatoes, cut in 1-inch chunks
- 3 tbsp Olive oil
- ¾ tsp Table salt
- ¼ tsp Ground black pepper
- ½ tsp Garlic powder
- ½ tsp Dried rosemary
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large rimmed baking sheet.
- Heat the oven to 425°F with the baking sheet inside.
- Toss the potatoes with the oil and seasonings. Carefully spread them on the hot pan in one layer.
- Roast 30 to 35 minutes, turning once, until crisp and browned.
Make aheadCut the potatoes and keep covered in water in the fridge up to 1 day; dry well before roasting.
↺ LeftoversChop into a breakfast hash.
🧒 With kidsServe with ketchup for dipping.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.